Because of its wid e range of co lour ton es in relation to
pH, as well as high anthocyani n stabi lity, the preparat ion
from red cabbage is a highly recomm ended food c olorant,
especi ally for the produc tion of fruit be verages, as it pe rfectly imi tates the colou r of many berry frui ts. Its charact eristic, rather unplea sant smel l of red cab bage consti tutes a
certa in limit ation