Sorghum Red is extracted from the bran of red/black sorghum varieties, which contain unique 3-deoxyanthocyanidins (primarily apigeninidin and luteolinidin). Unlike conventional anthocyanins, 3-deoxyanthocyanidins lack the hydroxyl group at the C-3 position.
This makes them significantly more stable to pH changes and heat. This unique chemistry makes sorghum red an emerging natural colourant for challenging food applications.