FIELD: natural dyes. SUBSTANCE: anthocyan dye appropriate for use in food industry is prepared from dried sepals of plants Hibiscus Sabdariffa L. via three step extraction of pigment with 96% ethanol at 40-60 C using in each step extraction time 1 to 1.5 h. Three extract fractions are combined and allowed to settle during 8-12 h at 10-20 C, after which combined solution is concentrated by distilling off ethanol in vacuum to obtain concentrate with 75-80% solids. EFFECT: minimized number of process operations and power consumption, improved quality of dye, and increased yield of product. 1 tbl, 4 ex
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