Red rice red , a natural food color, is extracted from red or black rice of Oryza sativa, by the process of extracting, filtering, refining and purifying, concentrating, sterilizing£¨P>liquid product£©P>, spraying and drying£¨P>powder product£©P>.

The appearance of red rice red is purplish red liquid or powder. The main ingredient is cyanidin-3-glucoside, a kind of anthocyan. It can dissolve in alcohol and water easily, can not dissolve in acetone and petroleum benzene. It has a good resistance to light and heat, but not to oxidant. Na^£«,K^£«,Ca^2£«,Ba^2£«,Zn^2£«,Cu^2£«and trace Fe^2£« do not affect the pigment, but the shade of color becomes rose when there are much Sn^2£«,and becomes fading and deposition to Pb^2£« and much Fe^2£«. The shade of color solution is red when PH is between 1¡«6, pale brown to yellow when PH is between 7¡«12.