Anthocyanins generally are degraded at higher pH. However, some anthocyanins, such as petanin (petunidin 3-[6-O-(4-O-(E)-p-coumaroyl-O-α--rhamnopyranosyl)-β--glucopyranoside]-5-O-β--glucopyranoside), are resistant to degradation at pH 8 and may be used effectively as a food colorant.