GRAPE SKIN EXTRACT
Prepared at the 28th JECFA (1984), published in FNP 31/1 (1984) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th
JECFA (2002). An ADI of 0-2.5 mg/kg bw was established at the 26th JECFA (1982).
SYNONYMS Enociania, Eno; INS No. 163(ii)
DEFINITION Obtained by aqueous extraction of grape skin or marc after the juice has been expressed from it; contains the common components of grape juice, namely: anthocyanine, tartaric acid, tannins, sugars, minerals, etc., but not in the same proportions as found in grape juice. During the extraction process, sulphur dioxide is added and most of the extracted sugars are fermented to alcohol; the extract is concentrated by vacuum evaporation during which practically all the alcohol is removed; a small amount of sulphur dioxide may be present.
Chemical names The principal colouring matters are anthocyanins, glucosides of anthocyanidins (2-phenylbenzopyrylium salts) such as peonidin, malvidin, delphinidin, and petunidin.
DESCRIPTION Purplish-red liquid, lump, powder or paste, having a slight characteristic odour
FUNCTIONAL USES Colour
