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Raw material / 原材料Okinawan longevity ingredients

Beni Imo (Okinawan Purple Sweet Potato)

紅芋 (Beni Imo)

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Why source from Japan

Okinawan variety of purple sweet potato with intense anthocyanin pigmentation.

Key spec

Ipomoea batatas source; INCI Ipomoea Batatas Root Extract; MOQ from 1-10 kg (powder); 10+ kg (paste).

Typical end-product

Confectionery (tarts, cakes) — Okinawa-souvenir and premium-confectionery category.

At a glance

Suppliers listed
3 suppliers
Typical MOQ
1-10 kg (powder); 10+ kg (paste)
Regions of origin
Okinawa Prefecture (Yomitan, Ie Island, Miyako, Kume, Ishigaki)
Category
Okinawan longevity ingredients
Japan regulatory status
Food ingredient; natural colorant approved
INCI name
Ipomoea Batatas Root Extract
Japanese name
紅芋
Romaji
Beni Imo

About this ingredient

Okinawan variety of purple sweet potato with intense anthocyanin pigmentation. Heat-stable natural colorant.

Regulatory status

JapanFood ingredient; natural colorant approved
EUAnthocyanin E163 framework
United StatesPurple sweet potato color approved for food

FAQ for OEM buyers

Q. Where is beni imo grown for B2B supply?

Production is concentrated in Okinawa Prefecture (Yomitan, Ie Island, Miyako, Kume, Ishigaki).

Sources

  • Source dossier (provided)

Industry-knowledge claim — not yet pinned to a single primary source

Q. What forms are available for B2B supply?

Common formats include paste, 50-mesh powder (e.g., 1 kg B2B MOQ from Sweet Foods Kumejima), 10 kg bulk powder (e.g., Marine Bio 'Beni-Bijin Powder'), and intermediate-moisture flakes.

Sources

  • Source dossier (provided)

Industry-knowledge claim — not yet pinned to a single primary source

Q. Is beni imo color heat-stable enough for baked goods?

Beni imo's acylated anthocyanin profile gives relatively good heat and pH stability versus other anthocyanin sources, but actual color performance depends on the matrix; pilot trials are recommended.

Sources

  • Source dossier (provided)

Industry-knowledge claim — not yet pinned to a single primary source

Q. What documentation should buyers request?

Standard requests include COA (anthocyanin content where specified), microbiology, heavy metals, pesticide residues, allergen statement, and processing/water-activity details for paste formats.

Sources

  • Source dossier (provided)

Industry-knowledge claim — not yet pinned to a single primary source

Q. Are there cultivar specifications worth pinning down?

The Chura-koi-beni cultivar is used by multiple specialist processors; specifying cultivar can stabilize color and flavor across batches.

Sources

  • Source dossier (provided)

Industry-knowledge claim — not yet pinned to a single primary source

Use cases

  • Confectionery (tarts, cakes)

    Positioning
    Okinawa-souvenir and premium-confectionery category
    Formulation notes
    Paste form integrates well into tart fillings; cultivar choice influences color depth

    Sources

    • Source dossier (provided)

    Industry-knowledge claim — not yet pinned to a single primary source

  • Ice cream and frozen desserts

    Positioning
    Premium Japanese ice cream with natural color
    Formulation notes
    Paste blends into mix; powder enables ripple and inclusion applications

    Sources

    • Source dossier (provided)

    Industry-knowledge claim — not yet pinned to a single primary source

  • Natural food colorant

    Positioning
    Clean-label anthocyanin colorant
    Formulation notes
    Performance varies with pH, light, and metal-ion exposure; piloting recommended

    Sources

  • Baked goods

    Positioning
    Purple-hued breads, scones and packaged baked confectionery
    Formulation notes
    Powder doses calibrated to baking temperature and dwell time

    Sources

    • Source dossier (provided)

    Industry-knowledge claim — not yet pinned to a single primary source

Looking for alternatives?

Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.

When does it make sense to swap an ingredient? Read the swap guide →

Japanese suppliers

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Last updated: 2026-04-24

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