Purity 95%: Red Cabbage Extract with 95% purity is used in beverage formulations, where it provides stable natural coloration and antioxidant benefits.

pH Stability 2-7: Red Cabbage Extract with pH stability from 2 to 7 is used in acidic food products, where it maintains vivid color without degradation.

Anthocyanin Content 30 mg/g: Red Cabbage Extract with anthocyanin content of 30 mg/g is used in nutraceutical capsules, where it delivers potent antioxidant capacity.

Water-Soluble Grade: Red Cabbage Extract with water-soluble grade is used in confectionery manufacturing, where it ensures uniform color dispersion and high visual appeal.

Particle Size <100 microns: Red Cabbage Extract with particle size below 100 microns is used in instant drink powders, where it allows rapid dissolution and homogeneity.

Residual Solvent <0.5%: Red Cabbage Extract with residual solvent level less than 0.5% is used in baby food applications, where it ensures product safety and compliance with regulatory limits.

Thermal Stability up to 80°C: Red Cabbage Extract with thermal stability up to 80°C is used in bakery fillings, where it resists color fading during processing.

UV Absorbance 530 nm: Red Cabbage Extract with UV absorbance at 530 nm is used in colorimetric analytical kits, where it provides accurate visual indicators for pH measurement.

Moisture Content <5%: Red Cabbage Extract with moisture content below 5% is used in dry soup mixes, where it enhances shelf life and prevents clumping.

Heavy Metal Content <10 ppm: Red Cabbage Extract with heavy metal content less than 10 ppm is used in pharmaceutical tablets, where it meets stringent safety and purity requirements.