By Pericles Markakis
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Additional info for Anthocyanins as Food Colors
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In fact, for anthocyanins and for ftavylium salts possessing at least one hydroxyl at the 5, 7, or 4' position, after a suitable pHjump, the quinonoidal bases A are always formed first. Since the formation of the quinonoidal bases A takes place at pH values as low as 4, if pKt is larger than this value and is also larger than pKt, only undetectably small amounts of the 4-adduct will be formed. 46 a Reprinted with permission from McClelland and Gedge 1. Am. Chern. Soc. 102, 5838, 1980. Copyright 1980, American Chemical Society.
Anthocyanins as Food Colors by Pericles Markakis