EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes


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CAS Number: 11029-12-2Picture of molecule3D/inchi
Other(deleted CASRN):39405-56-6
FDA UNII: Search
Beilstein Number:1426787
Molecular Weight:207.25187000
Formula:C15 H11 O
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:coloring agents, antioxidants
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 93 Grape seed extract and grape skin extract View - notice PDF
EU SANCO Anthocyanins View - review
JECFA Food Additive: Grape Skin Extract
GSFA Codex: Grape skin extract (163(ii))
DG SANTE Food Additives:anthocyanins
FDA Mainterm (SATF):11029-12-2 ; GRAPE SKIN EXTRACT
FDA Regulation:
Subpart A--Foods
Sec. 73.170 Grape skin extract (enocianina).
Physical Properties:
Food Chemicals Codex Listed: No
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
Soluble in:
 water, 2.805e+004 mg/L @ 25 °C (est)
Organoleptic Properties:
Odor Description:odorless
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: cosmetic colorants
Blue Pacific Flavors
Grape Skin Extract 2x (ENO Liquid)
Changsha Organic Herb
Bilberry Extract Anthocyanins
Changsha Organic Herb
Blueberry Extract Anthocyanosides Anthocyanidin
Changsha Organic Herb
Elderberry Extract
Changsha Organic Herb
Grape Skin Extract Polyphenols
Chr. Hansen A/S
Flavor: characteristic
Anthocyanin is the international food and beverage industry’s preferred natural food colors in shades ranging from orange, red, pink and purple to blue. Chr. Hansen offers a full range of anthocyanin natural food color solutions as well as a range of fruit juice and vegetable concentrates. Anthocyanins offer good light, heat and pH stability in most applications and can withstand pasteurization and ultra-heat treatment (UHT).
Chr. Hansen A/S
Flavor: characteristic
ColorFruit® is our range of transparent anthocyanins and carotenes, especially suitable for beverages, but also very used in confectionery, fruit preparations, dairy and ice cream. ColorFruit® shades are bright and range from yellow, orange, red and pink to purple and are excellent replacers of artificial yellows and reds. ColorFruit® offers excellent light, heat and pH stability.
Chr. Hansen A/S
Ultra Stable Red™
Flavor: characteristic
Chr. Hansen introduces the most stable natural red colors for beverages on the market. No longer should beverage producers accept fading, murky colors in their drinks.
George Uhe Company
Grapeskin Extract
Kalsec® Anthocyanins
Food Coloring
Layn Natural ingredients
Billberry Extract Anthocyanins
Mission flavors & fragrances
Enocianina Solution
Penta International
Penta International
Penta International
Rung International
Anthocyanin Colour Powder
Shaanxi Y-Herb Biotechnology
Anthocyanidin European Bilberry Extract Powder 36% Anthocyanosides 25% Anthocyanins
Shaanxi Y-Herb Biotechnology
Natural Aronia Melanocarpa 25% 30% Anthocyanin Powder Aronia Chokeberry Extract
Skyherb Technologies
Grape Skin Extract, Anthocyanidins 5%,10%
Synthite Industries
E-books and Brochures
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
coloring agents, antioxidants
Recommendation for anthocyanins usage levels up to:
 not for fragrance use.
Recommendation for anthocyanins flavor usage levels up to:
 not for flavor use.
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):11029-12-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :145858
National Institute of Allergy and Infectious Diseases:Data
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:11029-12-2
Pubchem (cid):145858
Pubchem (sid):135318096
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
KEGG (GenomeNet):C15549
HMDB (The Human Metabolome Database):HMDB31460
FDA Listing of Food Additive Status:View
FDA Color Additive Status ListView
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
 coloring agents
Occurrence (nature, food, other):note
 basil leaf
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 bean black bean seed
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 bean black bean testa
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 bilberry leaf
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 cacao bean
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 cranberry fruit
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 currant black currant fruit
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 fig fruit
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 grape fruit
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 grape leaf
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 grape pericarp
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 onion bulb
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 peach fruit
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 pokeweed fruit
Search Trop Picture
 pomegranate fruit
Search Trop Picture
 roselle calyx
Search Trop Picture
 soybean seed
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kalsec anthocyanins
1-benzopyrylium, 2-phenyl-
anthocyanins brassica oleracea linne extract
red cabbage color (powdered san red RC)
red cabbage color (san red RC-DS 51; liquid)
 enocianina grape skin extract single strength
 enocianina grapeskin extract double strength
 enocianina powder
 enocianina solution
anthocyanins grape skin extract
 grape skin extract 2x (ENO liquid)
 grape skin extract, 30% polyphenols
 grape skin extract, anthocyanidins 5%,10%
 grapeskin extract
anthocyanins ipomoea batatas poiret extract
 ultra stable red
anthocyanins vitis vinifera skin extract


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PubMed:Consumer sensory analysis of high flavonoid transgenic tomatoes.
PubMed:Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.
PubMed:Antioxidant capacity, quality, and anthocyanin and nutrient contents of several peach cultivars [Prunus persica (L.) Batsch] grown in Spain.
PubMed:QTL involved in the modification of cyanidin compounds in black and red raspberry fruit.
PubMed:Metabolic engineering in strawberry fruit uncovers a dormant biosynthetic pathway.
PubMed:Use of a custom array to study differentially expressed genes during blood orange (Citrus sinensis L. Osbeck) ripening.
PubMed:Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
PubMed:Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
PubMed:Study of anticancer activities of muscadine grape phenolics in vitro.
a group of flavonoids derived from flavonols, which lack the ketone oxygen at the 4-position. they are glycosylated versions of cyanidin, pelargonidin or delphinidin. the conjugated bonds result in blue, red, and purple colors in flowers of plants. Plant pigments of the flavonoid class; they are glycosides that on hydrolysis yield coloured aglycons called anthocyanidins. [ChEBI] Aglycons of anthocyanins; they are oxygenated derivatives of flavylium (2-phenylchromenylium) salts. [ChEBI]
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