BLACKCURRANT EXTRACT
Prepared at the 57th JECFA (2001) and published in FNP 52 Add 9 (2001), superseding tentative specifications prepared at the 55th JECFA (2000),
published in FNP 52 Add 8 (2000). No ADI was allocated at the 30th JECFA (1986)
SYNONYMS INS No. 163 (iii)
DEFINITION Blackcurrant extract is obtained from blackcurrant pomace by aqueous extraction. The main colouring principles are four anthocyanins (cyanidin 3-rutinoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, delphinidin 3-glucoside). Most of the extracted sugars are fermented to alcohol and practically all the alcohol is removed during the concentration of fermented extract by vacuum evaporation. During the extraction process, sulfur dioxide is used and residual sulfur dioxide may be present. Commercial products may be in the form of a concentrated liquid, a paste, or a spray-dried powder.
The spray-dried powder may contain an added carrier such as maltodextrin or glucose syrup.
Assay The colour intensity is not less than declared.
DESCRIPTION Purplish-red liquid, paste or powder having a slight characteristic odour.
FUNCTIONAL USES Colour
