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What is a colorant?
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- Time of issue:2019-12-06 15:18
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(Summary description)Color is one of the most important sensory properties of food, which can bring great visual impact to consumers. The history of its application in food can be traced back to ancient Egypt. Around 1500 BC, local candy manufacturers used natural extracts and wine to improve the color of candy. With the occurrence of the industrial revolution, the food industry has also developed rapidly, and more and more pigments have been developed, forming an important category of additives-food colorants. Food colorants are a large class of food additives that are mainly designed to color foods, give them bright colors and improve the color of foods. According to the source of colorants, they can be divided into two types: natural colorants and synthetic colorants. Natural pigments are pigments extracted from plants, such as carotenoids extracted from carrots, lycopene extracted from tomatoes, etc., and some are derived from animals or microorganisms, such as cochineal red and monascus red. Synthetic colorants are non-natural pigments produced by artificial synthesis technology, such as carmine, lemon yellow, and brilliant blue. The specific functions of colorants in food processing and production are as follows: ① Improve the deterioration of the natural color of food caused by processing, and maintain the attractive color of the food. ② Give food color, such as candy, jelly and other foods added food coloring can increase consumers' desire to buy and appetite. ③ Make the product color uniform and reduce the natural deviation of the color of food or ingredients. Coloring agents are not terrible. my country has strict review procedures and related specifications for the use of coloring agents. Moreover, our country has higher requirements for synthetic pigments, so as long as they are used reasonably in accordance with relevant regulations, artificial pigments, like natural pigments, will not harm human health.
What is a colorant?
(Summary description)Color is one of the most important sensory properties of food, which can bring great visual impact to consumers. The history of its application in food can be traced back to ancient Egypt. Around 1500 BC, local candy manufacturers used natural extracts and wine to improve the color of candy. With the occurrence of the industrial revolution, the food industry has also developed rapidly, and more and more pigments have been developed, forming an important category of additives-food colorants.
Food colorants are a large class of food additives that are mainly designed to color foods, give them bright colors and improve the color of foods. According to the source of colorants, they can be divided into two types: natural colorants and synthetic colorants. Natural pigments are pigments extracted from plants, such as carotenoids extracted from carrots, lycopene extracted from tomatoes, etc., and some are derived from animals or microorganisms, such as cochineal red and monascus red. Synthetic colorants are non-natural pigments produced by artificial synthesis technology, such as carmine, lemon yellow, and brilliant blue.
The specific functions of colorants in food processing and production are as follows:
① Improve the deterioration of the natural color of food caused by processing, and maintain the attractive color of the food.
② Give food color, such as candy, jelly and other foods added food coloring can increase consumers' desire to buy and appetite.
③ Make the product color uniform and reduce the natural deviation of the color of food or ingredients.
Coloring agents are not terrible. my country has strict review procedures and related specifications for the use of coloring agents. Moreover, our country has higher requirements for synthetic pigments, so as long as they are used reasonably in accordance with relevant regulations, artificial pigments, like natural pigments, will not harm human health.
- Categories:Company News
- Author:
- Origin:
- Time of issue:2019-12-06 15:18
- Views:
Color is one of the most important sensory properties of food, which can bring great visual impact to consumers. The history of its application in food can be traced back to ancient Egypt. Around 1500 BC, local candy manufacturers used natural extracts and wine to improve the color of candy. With the occurrence of the industrial revolution, the food industry has also developed rapidly, and more and more pigments have been developed, forming an important category of additives-food colorants.
Food colorants are a large class of food additives that are mainly designed to color foods, give them bright colors and improve the color of foods. According to the source of colorants, they can be divided into two types: natural colorants and synthetic colorants. Natural pigments are pigments extracted from plants, such as carotenoids extracted from carrots, lycopene extracted from tomatoes, etc., and some are derived from animals or microorganisms, such as cochineal red and monascus red. Synthetic colorants are non-natural pigments produced by artificial synthesis technology, such as carmine, lemon yellow, and brilliant blue.
The specific functions of colorants in food processing and production are as follows:
① Improve the deterioration of the natural color of food caused by processing, and maintain the attractive color of the food.
② Give food color, such as candy, jelly and other foods added food coloring can increase consumers' desire to buy and appetite.
③ Make the product color uniform and reduce the natural deviation of the color of food or ingredients.
Coloring agents are not terrible. my country has strict review procedures and related specifications for the use of coloring agents. Moreover, our country has higher requirements for synthetic pigments, so as long as they are used reasonably in accordance with relevant regulations, artificial pigments, like natural pigments, will not harm human health.
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