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Black carrots have been grown for centuries, with their origin tracing back to ancient Persia and Asia Minor. Farmers in the Middle East first relied on these deeply colored roots for both food and dyes, valuing the plant for its resilience and strong flavor. In Ottoman times, black carrot juice colored sherbets, and local communities prized the crop for its solid yields and cold tolerance. Even in the face of more popular orange varieties gaining ground after the seventeenth century, black carrots clung on in Turkish, Syrian, and Indian kitchens. Their rich color and unique chemistry attracted scientists in the early 2000s, sparking renewed breeding projects for natural food colorants and health-focused foods.
Extracts from black carrots have found their moment in the spotlight as a plant-based coloring ingredient. Brands selling juices, frozen slices, powders, and colorant blends source roots grown mostly in Turkey, Egypt, and India. The deep purple to black hue packs a ton of anthocyanins, which benefit both food appearance and our health. Food makers and supplement brands lean on black carrot extract as an answer to regulations that push for natural labels and safer alternatives to synthetics like Red 40. Outside the food world, you’ll spot the pigment in natural cosmetics and even textile dyes as the demand for cleaner ingredients grows.
A black carrot’s vibrant purple shines in cross-section, flushed with dark red to violet rings from skin to core. The roots taste earthier and spicier than the average orange carrot, with less sweetness. Chemistry shows black carrot anthocyanins—mainly cyanidin and peonidin glycosides—dissolve well in water and deliver stable color in acidic foods. The pigment composition, roughly 1.5-2.0% dry weight, stands higher than most commercially grown purple veggies. The extract tends to be water-soluble and pH-dependent. In acidic foods, it stays purple to red; in dairy or low-acid systems, its color fades. The root flesh holds some fiber, potassium, and vitamins (not as much beta-carotene as orange carrots, but more polyphenols and vitamin C).
Commercial black carrot color shows up as E163(ii) or “black carrot concentrate” on labels. Extraction yields a liquid or powder standardized for anthocyanin content, often reported in mg/L by the pH differential method. The usual concentrate delivers 15,000 to 40,000 mg/L anthocyanins and meets regulatory demands for lead, arsenic, and pesticide residue. Manufacturers pay careful attention to purity, demanding consistent flavor and color intensity, moisture content below 8% for powders, and absence of preservatives or GMO inputs. European and U.S. food laws allow “color from fruit and vegetable juice” designations on ingredient lists. Consumers see cleaner labels, often with wording like “colored with black carrot juice (concentrate).” For the supplement world, manufacturers might state milligrams of total anthocyanins per capsule or per recommended dose.
Freshly harvested black carrots get washed, crushed, and mashed lightly before extracting juice. Large producers press roots in sanitized conditions, separating juice from pulp with decanters or filters. For color concentrates, vacuum evaporation or spray drying removes water, leaving a shelf-stable powder. Some companies use gentle heating and enzymes to free even more pigment, while protecting flavor and antioxidant power. Extracts destined for food and drink get filtered and pH-adjusted with citric acid to fine-tune color stability. Smaller processors might use alcohol or water-based extractions under low light to protect the anthocyanins.
Anthocyanins from black carrot roots react with acids and bases in recipes, shifting color from deep magenta in lemonades to bluish-purple in yogurts. Heating breaks down the pigments over long periods, so pasteurization times and temperatures stay low if color matters. Chemical work shows black carrot pigments resist oxidation better than grape skin or elderberry, but light and oxygen still reduce potency over time. Scientists experiment with natural copigments—citric acid, ascorbic acid, or selected polyphenols—to protect color brightness, sometimes encapsulating extracts with starch or maltodextrin for better stability in snacks or powdered drinks.
In retail and industry, the extract travels under a few brand names: “natural purple carrot color,” “black carrot juice concentrate,” or “anthocyanin color E163.” Some suppliers drop the “black” and use “purple carrot concentrate.” Scientific papers and food scientists refer to the pigment as “Cyanidin glycoside-rich extract” or note “anthocyanin concentrate from Daucus carota ssp. sativus.” In Turkey and Central Asia, the root goes by kan şalgamı or siyah havuç in local markets.
Black carrot coloring passes both European and American food safety reviews. Standard food-grade extractions contain no residual solvents, allergens, or preservatives. Clean handling and GMP manufacturing set the bar for big producers, who test for heavy metals and microbes in each batch. Testing standards keep the final product under accepted levels for lead (0.1 mg/kg), cadmium, pesticides, and yeast. Traceability from farm to finished flask gives buyers transparency about origin, soil, and possible cross-contamination. Companies submit technical data sheets plus third-party lab results before shipping products to global buyers. Labels flag possible allergens according to local jurisdiction, though the extract is free from gluten, dairy, or soy.
Black carrot extract’s top uses fall in drinks—lemonade, soft drinks, flavored water, and even non-alcoholic beers. Candy and ice cream get vivid magenta and berry-pink tones from the ingredient, keeping sugar-laden foods soft on the eye. Yogurts, snack coatings, and breakfast cereals benefit from stable color, surviving a good shelf-life without synthetic dyes. Some supplement blends tout the strong antioxidant potential, advertising heart and eye health, while cosmetics use the pigment for natural tints in lip balms and skin creams. Even craft brewers and chefs experiment with colored pasta, gnocchi, and fine pastries—leaning heavily on the mix of strong color and nutritional claims.
Universities and agri-food labs keep searching for higher-yielding black carrot strains. Plant breeders cross landrace varieties from Turkey, India, and China, building roots packed with anthocyanins and minimal off-flavors. Research has gone deep into genetics, mapping the gene clusters that switch on the purple pigment pathway. Food technologists push for more water-stable pigment forms, exploring microencapsulation and enzyme-aided processing. Some researchers run clinical nutrition studies, tracking the effects of daily carrot extract on blood pressure, gut bacteria, and metabolic health. As demand for natural color grows, companies and researchers team up to scale farming, improve extraction, and publish case studies connecting farm, food, and wellness.
Toxicity studies on black carrot extract report high safety margins. Standardized extracts tested in animal models show no mutagenic, genotoxic, or reproductive toxicity at doses far above typical human servings. Studies track the breakdown products of anthocyanins and report no dangerous metabolites after digestion. The European Food Safety Authority and FDA both approved black carrot coloring for all ages. Human trials document mild gastrointestinal comfort and improved antioxidant defenses at common intake levels, with no adverse effects. Some caution stands for rare allergies from carrot proteins, but highly purified extracts remain free from root allergens.
Demand for plant-based colors won’t slow down. Black carrot farming looks set to expand in southern Turkey, India, and the Mediterranean Basin, especially as climate-friendly crops become a priority. Food makers want brighter, cleaner labels that stand up to both consumer scrutiny and stricter global regulations on synthetic dyes. Technology will push for purer, more shelf-stable extracts—microencapsulation and bioprocessing could become standard. Researchers eye black carrot’s health benefits in early clinical trials, focusing on blood sugar and aging. The future might see the pigment in functional foods, nutricosmetics, and even sports nutrition, as more people reach for foods that work harder for both body and color.
Black carrot purple catches your eye at a farmer’s market. Its color almost defies what most people expect from a carrot. This isn’t just about making a salad Instagram-worthy. Underneath the surface, black carrots pack a nutritional punch that rivals most other vegetables in your cart.
You'll spot the real value in black carrot purple once you start reading up on anthocyanins. These deep pigments put black carrots in a class with blueberries and elderberries. Anthocyanins help keep cells happy by fighting oxidative stress. Too much oxidative stress wears down the body and raises the risk of diabetes, heart disease, and aging-related issues. I found that eating foods loaded with anthocyanins can keep inflammation at bay and boost cell defense—something that becomes more significant as you get older or if you spend a lot of time around pollutants.
People worry about cholesterol numbers and blood pressure as they get older. Research backs up the link between anthocyanins in black carrot purple and better cardiovascular health. I grew up in a family where heart disease wasn’t just something on TV—it changed how we ate at home. Foods rich in these compounds helped lower bad cholesterol and made arteries more flexible. Regularly adding black carrot purple to your meals lends genuine support for keeping blood vessels working smoothly.
Gut health sneaks up on you. You might not realize how much gut bacteria influence energy, mood, and immune strength. The fiber tucked away in black carrots feeds good bacteria in your digestive system, making this root supportive of daily gut function. Studies pin down that fiber alongside polyphenols for helping the body manage blood sugar swings—useful if you struggle with energy drops midday.
The liver works hard, especially if your diet leans heavy on processed foods. Reports out of nutritional science circles call out black carrot purple for helping the liver detoxify thanks to its mix of antioxidants and fiber. Eating these carrots feels like giving your body a break from the constant overload of chemicals the environment throws at us.
Vivid colors in vegetables often point toward a host of healing compounds. Apart from anthocyanins, black carrot purple serves up beta-carotene, which the body turns into vitamin A. My experience with long days in front of screens taught me that eye fatigue feels real. Vitamin A safeguards vision and helps the immune system stand its ground when seasons change or stress drags you down.
Most people stick to orange carrots out of habit. The flavor profile of black carrot purple leans earthier and a bit sweeter, so it fits into roasted vegetable mixes, homemade juices, or slaws. Experimenting in the kitchen feels rewarding when you know the health benefits run deeper than taste alone.
The story of black carrot purple isn’t just about rare color. Its nutrients carry science-backed benefits. Simple swaps to include these roots in daily meals amplify wellness—supporting the heart, eyes, gut, and liver with every crunchy bite.
Walk through a farmer’s market and you might spot a bunch of dark, rich carrots that look more like royalty than their orange cousins. These are black carrots, often called purple carrots because of their deep violet hue. Their color stirs up a lot of questions, and the most common one is if genetic tinkering has played a role. The simple fact: black carrots get their color from anthocyanins. These natural pigments show up in everything from blueberries to red cabbage, making these carrots a part of a much bigger food story.
Take a look back in time. Carrots did not start out orange. In places like Afghanistan and the Middle East, carrots first grew in shades of deep purple, red, and even yellow. Orange carrots came along hundreds of years later, selectively bred because the Dutch wanted to honor their royal family. Black carrots survived in pockets of the world, especially across Asia and the Mediterranean, cherished for their flavor and health benefits. These old-world vegetables slipped into the background as orange carrots took over handy supermarket shelves.
Black carrots are not the product of genetic engineering. The plant’s color traces back to old-school farming practices and natural cross-pollination. Scientists and farmers picked seeds from the boldest roots over generations. Anthocyanins come from the plant’s own genes, not lab-based splicing. Food labeling laws in the US and Europe require any genetically modified product to be labeled. Walk into a store, and that black or purple carrot does not carry a GMO tag.
People care about what winds up on their plate. The colors in black carrots signal more than a visual pop—they mean a punch of nutrition. High anthocyanin levels bring antioxidants, which help fight inflammation and support heart health. Consumers search for natural ingredients, avoiding artificial colors and genetically modified food. Black carrots show up in juices, yogurts, and even candy as a source of natural coloring, especially in Europe where strict food regulations demand clarity about ingredients.
Farmers growing black carrots rely on traditional seeds and time-tested techniques. If seed packets come certified organic or non-GMO, growers can pass along those claims with confidence. Seed catalogs list black carrot varieties, describing their origin, growing season, and pigment content, but stay quiet about genetic modification because none exists in these offerings. Buying from local farms or producers lets us ask direct questions and understand farming practices.
Demand keeps rising for vibrant, clean-label foods, pushing black carrots back into the spotlight. Researchers look for even better varieties—stronger flavor, brighter color, and higher yields—which will probably mean selective breeding, not genetic engineering. Supporting biodiversity in farming means turning to crops like these, with deep roots and centuries-old traditions. Staying informed helps people make food choices grounded in history and science, not just marketing hype.
I can still picture my first bite of a black carrot. Grocery store shelves are bright with classic orange ones, so a dark purple-black carrot feels like finding a rare gem at the bottom of the produce bin. Take a bite and the first thing you notice is crunch—a snap that tells you freshness is there. Orange carrots have a familiar sweetness, almost like childhood lunches wrapped in foil. Black carrot purple, though, hints at earth, spice, and a deeper kind of sweetness. These flavors remind me of beets, but without the dirt. It’s a taste that lingers—rich, fruity, sharp at the end, especially if you chew slowly.
Anyone raised on sweet baby carrots from the supermarket recognizes the mild, almost watery sugar that orange carrots bring. That flavor works in lunchboxes and salads, but it fades in stronger dishes. Black carrot purple flips the script. This variety packs a tartness and an edge, almost as if someone crossed a regular carrot with a raspberry and a pinch of pepper. Chefs and home cooks chasing depth in their soups or pickles often reach for black carrots because they don’t melt away or dissolve into the background.
In India and the Middle East, black carrots show up in fermented drinks, pickles, and even desserts. The reason cooks chase after them isn’t just the bold color—it's how they change a brine or a stew. Orange carrots often go bland under vinegar or heat. Black carrot purple keeps oomph in pressure cookers and on stovetops. I’m always surprised by how the flavor stands up to strong spices, like cumin or chili, making every bite feel mixed with a story.
Taste and health link up in vegetables with color. Black carrot purple isn’t just about eye candy; it delivers extra anthocyanins—antioxidants found in blueberries and red cabbage. Regular carrots feature more beta carotene, which converts to vitamin A. Eating both colors opens doors to a wider range of nutrients. I can taste a slight difference in how my body feels after a rich bowl of black carrot soup—less heavy, more energized. One study from the Journal of Food Science highlighted the higher antioxidant levels in black carrot purple. Regular carrots might claim top spot for vitamin A, but black carrots bring heart and immune benefits to the table.
Carrots stand up to so many recipes: slaws, cakes, stir-fries, purees. With black carrot purple, the show really starts once you put it in vinegar or roast it in the oven. The natural sugars caramelize into something close to molasses, and pickling brings out an intense fruitiness that orange carrots can’t keep up with. It’s the kind of flavor you remember at family gatherings, something surprising that makes aunties talk and kids look twice. In my kitchen, I use regular carrots for crunch and background sweetness. For color and a burst of flavor, I reach for black carrot purple every time.
Snackers who want something predictable stick with orange carrots. Adventurous cooks reach for black carrot purple to shake up the dinner table. I see a future where more markets carry both, giving shoppers a real choice. Every color in the carrot spectrum brings its own story, rooted in soil and memory, just waiting for another bite.
Black carrot purple isn’t your everyday produce. Deep purple roots packed with anthocyanins, they're more common on Turkish tables or inside boutique juices than on US grocery shelves. Still, more chefs and health buffs hunt them down each year for the color, the flavor, and the antioxidant firepower.
Let’s not kid ourselves: big chain supermarkets rarely stock black carrots. You walk the produce aisle, see orange, maybe the occasional rainbow carrot bag, but purple-black is a no-show. Health food stores or co-ops sometimes carry them, especially those riding waves of local or organic products. Ask someone working the produce section and you’ll learn if the buyers keep up with trends. In my town, I got lucky once at the farmer’s market, where a local grower had tried a Turkish seed in spring and brought just a few bunches to sell.
Online shopping changes everything. A quick check on Amazon, Etsy, or Rareseeds.com pulls up seeds for black carrots and even some dried or powdered root. Black carrot powder comes in handy for home cooks who want to brighten up smoothies, cakes, or pasta naturally. Companies like North Spore or Baker Creek cater to home gardeners, promising seeds with strong germination rates.
People hear about purple and black carrots due to their health perks. Anthocyanins, the same plant pigments found in blueberries and red cabbage, help fight inflammation. Dietitians, including ones I trust, often recommend a rainbow on the plate. Black carrot does its part by delivering unique flavor, earthy but with a gentle sweetness most orange carrots skip.
Natural food makers use black carrot for more than its taste. Food scientists at US universities cite its ability to color beverages, yogurts, and jams without synthetics. The food industry takes note, with black carrot extracts landing in ingredient lists for non-alcoholic drinks, snack bars, fruit preps, and candies.
Trying to source black carrot locally? Many folks visit their nearest international grocery—Turkish, Indian, and Middle Eastern markets sometimes offer fresh black carrot in winter, when the harvest is strong. These stores often carry carrots that taste like the real deal, grown with the right heirloom lineage. It pays to chat with shopkeepers or other shoppers; people will share tips about which season producers bring the haul, or maybe even split a bulk order.
Community Supported Agriculture (CSA) gives another path. Joining a CSA box from a farm focused on biodiverse crops increases the chance of stumbling onto oddities like black carrot purple. If you find a seed supplier, try growing your own. Just a small raised bed grows enough carrots for months of salads, juicing, and roasting.
Sourcing black carrot purple comes down to shifting some habits. Ask favorite grocers about their ability to stock global produce. Let brands know by tagging them on social media or writing that black carrot is on your recipe list. Food trends work in waves: the greater the push from cooks, parents, and health lovers, the more distributors notice.
Growing up, meal variety shaped most of my eating habits. Picking odd shapes and wild colors led me to appreciate both common and rare produce. The novelty of black carrot purple brings some joy to meals—and by getting creative, shoppers and families keep those colors showing up in baskets and recipes.
Black Carrot Purple brings more than bold color—freshness keeps its flavor and antioxidants intact. I’ve seen all sorts of attempts at storage. People often toss them in the same drawer as everything else. That quick decision shortchanges the carrots. Too much warmth pulls out the moisture, turning their snap to rubber.
Carrots keep crisp longest at temperatures between 0°C to 4°C, which typical home refrigerators provide. Forgetting to use the crisper drawer lets air flow strip away moisture. The crisper helps keep humidity higher, which prevents shriveling. In my own fridge, a dedicated spot in that drawer extends their life a week or more past the loose shelf.
Excess moisture inside a bag or container encourages mold in a matter of days. Letting the carrots dry out strips away their best qualities. Years of mistakes have taught me: skip the airtight bag and use a perforated plastic bag, or wrap the carrots in a damp paper towel inside a partially open plastic bag. This approach allows the right level of airflow, keeping humidity so the carrots don’t dry out, while staving off rot. Consistent monitoring for any mold or off-odors pays off. If one carrot goes bad, it can spoil the others fast—removing any soft pieces helps keep the rest fresh.
Keeping the peel intact blocks out air and slows down moisture loss. Peeling ahead of time makes carrots softer within days. From personal experience, the skin acts as a shield against texture loss. At home, I never peel or cut Black Carrot Purple until it’s time to cook. This habit preserves more anthocyanins, the plant compounds that give it a purple hue and proven health benefits. A study in the Journal of Agricultural and Food Chemistry also notes higher anthocyanin retention in unpeeled storage.
Washing Black Carrot Purple before storage leaves behind water, creating a prime environment for bacteria and mold. Lightly brush off visible dirt but wait to rinse thoroughly until just before eating or cooking. I’ve watched washed carrots go limp or fuzzy in just a few days compared to unwashed varieties holding up for nearly two weeks.
Using glass or BPA-free plastic containers extends shelf life over direct contact with the fridge shelf. The heavy bottom of a glass bowl, covered loosely with a clean kitchen towel, works for bunches. Carrots kept this way avoid both surface damage and excessive trapped moisture, based on trial and error in my kitchen. Storing away from ethylene producers like apples also slows the softening process; apples pump out that gas, quickening ripening of everything nearby.
Despite best efforts, no carrot lasts forever. If Black Carrot Purple turns slimy or emits a sour smell, discard immediately. Rotting signals risk of foodborne illness and can impact the quality of other produce. Keeping a close eye on stored produce and regular cleaning of the crisper will prevent subtle spoilage from spreading to healthy items.
Better storage does more than stop waste. It means more value—preserved nutrients, fresher taste, and the benefits black carrots offer. Making a few small changes pays off, and over the long haul, the difference adds up—both in the quality of meals and in the produce budget.
| Names | |
| Preferred IUPAC name | (2S,5R,6S)-2-(4-hydroxyphenyl)-6-(3,4,5-trihydroxyphenyl)-5,7-dihydroxy-2,3-dihydro-4H-chromen-4-one 3-O-β-D-glucopyranoside |
| Other names |
Black Carrot Purple Kali Gajar Black Carrot Purple Carrot |
| Pronunciation | /ˌblæk ˈkær.ət ˈpɜːr.pl̩/ |
| Preferred IUPAC name | 5,6,7,8-Tetrahydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one 3-[6-O-(6-deoxy-α-L-mannopyranosyl)-β-D-glucopyranoside] |
| Other names |
Kabuli Black Carrot Purple Carrot Black Gajar |
| Pronunciation | /ˈblæk ˈkær.ət ˈpɜː.pəl/ |
| Identifiers | |
| CAS Number | 90045-27-9 |
| Beilstein Reference | 9979444 |
| ChEBI | CHEBI:82713 |
| ChEMBL | CHEMBL4519615 |
| ChemSpider | 21542721 |
| DrugBank | DB14175 |
| ECHA InfoCard | ECHA InfoCard: 03e227af-ce1b-41cc-9a5d-6d9d05c68b4c |
| EC Number | 668-730-9 |
| Gmelin Reference | Gmelin Reference: **87269** |
| KEGG | C10730 |
| MeSH | Daucus carota |
| PubChem CID | 145171722 |
| RTECS number | DJ9985000 |
| UNII | 59MLT7UJVI |
| UN number | UN3364 |
| CompTox Dashboard (EPA) | CompTox Dashboard (EPA) of product 'Black Carrot Purple' is "DTXSID60886494 |
| CAS Number | 90045-25-3 |
| Beilstein Reference | 5671624 |
| ChEBI | CHEBI:80335 |
| ChEMBL | CHEMBL4515241 |
| ChemSpider | 23085744 |
| DrugBank | DB14202 |
| ECHA InfoCard | ECHA InfoCard: 24df5017-7357-4b20-b995-d1760604da5f |
| EC Number | 2641908040336 |
| Gmelin Reference | Gmelin Reference: **464636** |
| KEGG | C66402 |
| MeSH | Daucus carota |
| PubChem CID | 12306741 |
| RTECS number | VH6950000 |
| UNII | 1Q1VPU1Y39 |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | DTXSID2046923 |
| Properties | |
| Chemical formula | C17H16O7 |
| Molar mass | 283.27 g/mol |
| Appearance | Root is conical, deep purple outside and inside with a purple core. |
| Odor | Characteristic |
| Density | 1.00 g/cm3 |
| Solubility in water | Soluble in water |
| log P | 1.75 |
| Vapor pressure | 13.043 mmHg @ 25°C |
| Acidity (pKa) | 4.5 |
| Basicity (pKb) | 10.2 |
| Magnetic susceptibility (χ) | 1.3 × 10^-6 |
| Refractive index (nD) | 1.3440 |
| Viscosity | 92.3 cP |
| Dipole moment | 4.2 D |
| Chemical formula | C17H19NO9 |
| Molar mass | 388.37 g/mol |
| Appearance | Root is purple to black coloured, conical, 20-30 cm long. |
| Odor | characteristic |
| Density | 1.04 g/cm3 |
| Solubility in water | Soluble in water |
| log P | 2.06 |
| Vapor pressure | 3.679 hPa |
| Acidity (pKa) | 3.50 |
| Basicity (pKb) | 9.2 |
| Magnetic susceptibility (χ) | 8.1 × 10^-6 |
| Refractive index (nD) | 1.3440 |
| Viscosity | 178.4 cp |
| Dipole moment | 3.16 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 266.8 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | –16.2 kJ/g |
| Std molar entropy (S⦵298) | 324.4 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -17.2 kJ/g |
| Pharmacology | |
| ATC code | A16AX10 |
| ATC code | A16AX10 |
| Hazards | |
| Main hazards | No significant hazards. |
| GHS labelling | GHS07 |
| Pictograms | VEGAN, GLUTEN_FREE, ORGANIC |
| Signal word | Warning |
| Precautionary statements | Keep out of reach of children. Store in a cool, dry place away from direct sunlight. For external use only. Avoid contact with eyes. If irritation occurs, discontinue use and consult a physician. |
| Flash point | > 105 °C |
| LD50 (median dose) | 2000 mg/kg bw |
| NIOSH | 95182 |
| PEL (Permissible) | 0.1 mg/kg |
| REL (Recommended) | 5.0 |
| IDLH (Immediate danger) | Not Established |
| Main hazards | No known hazards. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | dairy_free, gluten_free, no_added_sugar, soy_free, vegan, vegetarian |
| Signal word | Warning |
| Hazard statements | No hazard statements. |
| Precautionary statements | Keep out of reach of children. If medical advice is needed, have product container or label at hand. Read carefully and follow all instructions. Store in a dry, cool place. Avoid contact with eyes and prolonged skin contact. |
| Flash point | Above 100°C |
| Autoignition temperature | 410°C |
| LD50 (median dose) | 5000 mg/kg |
| NIOSH | NIOSH: 91A |
| PEL (Permissible) | 1.00 |
| REL (Recommended) | 90 – 100 days |
| Related compounds | |
| Related compounds |
Anthocyanins Beta-carotene Purple Carrot Extract E163 (Anthocyanins) Carrot Juice Concentrate Natural Food Colorants |
| Related compounds |
Anthocyanins Carotenoids Purple Carrot Extract Black Carrot Extract Betanin Elderberry Extract |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
