You can also consult Wikihow with step by step pictures. Red CabbageįeastingOnFruit got a pretty good tutorial in both written and video form for making natural blue food coloring with Red Cabbage. Acidity would be manipulated in the form of adding lemon or buttermilk to lower pH or more acidic, and baking soda for higher pH or more basic. Most of the methods would thus involve making a fruit/vegetable stock or juice to extract the Anthocynanin. If you add them to something that contains lemon for example, expect the food to appear more purple-ish or even pinkish than blue. This also means that the resulting food coloring might change colors according to the food you add it to. You have to adjust and experiment according to the food used. For example, Purple Carrots do contain Anthocyanin but the purple color is more resistant to pH changes. Note that the different concentrations of Anthocynanin in food mean that there is no specific pH that results in a specific shade of color. Blueberry, raspberry, black rice, blood oranges all contain Anthocynanins. Food would appear more red or pinkish with low pH (acidic), and bluish with higher pH (basic), with purple being somewhere in the middle. Anthocyanin appears red, purple or blue depending on the pH, or the acidity or basicity of something. The culprit responsible for making most food blue is Anthocyanin, which is present in pretty much all the blue food you can think of. To make natural food coloring, natural whole foods need to be used.
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