University of California

Mars, Incorporated

Randall Powers

Thomas M Collins

Justin Bloomfield Siegel

Rebecca J Robbins

Kathryn Gwendolyn Guggenheim

Pamela Ruth Denish

Methods for converting mixtures of anthocyanins occurring in fruit or vegetable juice or extract into particular anthocyanin molecules having desirable colorant properties are provided herein. The method of the present disclosure can be employed to increase the amount of particular anthocyanin molecules, while lowering the total number of anthocyanin molecules present in the natural juice and/or extract. The disclosure is also directed to anthocyanin molecules prepared by the methods of present disclosure and to enzymes capable of catalyzing reactions that provide such effects.

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Chicago, IL, United States of America

Randall Powers