I know what gives cranberries the red color are anthocyanins and was wondering if there is a way to turn cranberry juice to a much paler version (white-yellow) that is still edible?
I've found out that anthocyanins change color based on pH, so if you add a base (such as baking soda), the solution becomes darker (green-purple). However, I haven't found an edible compound that when added to the red juice turns it white-yellow. Ocean Spray has a white cranberry juice, but it's mixed with white grape juice). Any helpful hints are welcome.
Ufuk Ayyıldız reply
postedthere are 2 ways.
1- as you said you can turn color. i am not sure now, how you can handle it.
2- you can remove anthocyanins and then you can color it what you want.
Food R&D Emeritus reply
postedThere is actually a white cranberry yielding pale colored juice but not as common as the red variety...
https://www.washingtonpost.com/archive/lifestyle/food/2003/11/05/cranberries-reinvented/df384286-e08c-43a0-ab8d-2eab6343adf2/
So dont immediately conclude that pale cranberry juice is just red cranberry dilutted with white grape juice as even Ocean spray us noted to use white cranberry variety.
Devraj reply
postedAdd citric acid..it will become paler.