Short Answer: We are really not sure, but perhaps vitamin b12 plays a role
Long Answer
Aloe vera gels on store shelves go through the following decolorization process. Poor aloe leaf filleting leads to the presence of the outer layer sap in the aloe vera gel. This outer leaf sap is an anti-nutrient, meaning it can harm. For example, the peel of an avocado is an anti-nutrient. Therefore, we do not eat it but rather the green inner mushy part. In order to remove these anti-nutrients, pasteurizing and filtering take place. Standard filters include activated carbon and diatomaceous earth. These processes damage and remove beneficial healing properties of inner leaf aloe vera gel. You can click here for more information on the gold standard of aloe vera processing.
Since we use NONE of these practices, our aloe gel is capable of changing color in its raw state.
From both experience and customer feedback our belief is the color change is related to a change in temperature or initial oxidation. Our aloe gel may turn pink just sitting on the counter as it defrosts to room temperature. We have cut into fresh aloe leaves finding pink inner leaf gel as seen in the picture below. If left in the refrigerator the gel remains the same pink color for weeks!
We observe exterior color changes in our aloe plant bases on our farm after peeling leaves. Notice the pink and light red bases in the picture below. Leaves in direct sunlight most of the day sometimes are a reddish color. We know that light is a catalyst, most commonly known by our bodies to convert 7-dehydrocholesterol into vitamin D from sunlight. Nutrients can change color as they convert from one form to another; vitamin B12 associates with pink and red colors. This is why most natural or plant-based vitamin B12 supplements are pinkish red. We cannot say B12 is a factor for certain, but it’s our best theory thus far, and we plan to study it further.
Cheers to YOUR health!