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|Extract Source:||Plant||Form:||Powder Or Liquid|
|Uses:||In Food, Cosmetics, Pharmaceuticals|
Natural colorings are food colorings obtained from natural resources. Pigments are mainly extracted from animal and plant tissues and microorganisms (cultivation), of which plant colorants account for the majority. Natural pigments not only have the effect of coloring food, but also a considerable part of natural pigments have physiological activities.
Natural pigments derived from the roots, stems, leaves, flowers, fruits, animals, microorganisms, etc. of natural plants. Edible pigments are called edible natural pigments. From the perspective of the added amount, the proportion of food pigments in food is very small. For products, a few thousandths, a few thousandths, or even a few hundred thousandths of beverages, alcohol, cakes, candies, medicines, etc. Although natural colors are widely allowed as food colors.
Natural pigments are generally derived from natural ingredients, such as beet red, grapes and peppers. These foods have been recognized and accepted by consumers. Therefore, natural pigments from these food sources can be more favored by consumers and are more suitable for use. Be safe. Most are derived from plant pigments.
Due to the use of natural pigments, some products have less artificial factors in their appearance, so they are closer to the natural form, thereby attracting more consumers. Now in the EU, natural pigments not only seize the market for synthetic pigments, but also seize the market for some pigment extracts.
Most plant pigments have no side effects and are highly safe. Plant pigments are mostly anthocyanins, carotenoids, and flavonoids. They are a class of biologically active substances and functional and effective ingredients in botanicals and health foods. In view of the fact that plant pigments are used as coloring additives in food, medicine and cosmetics, the dosage cannot reach the dose-effect ratio of medical and health products. In the application of health food, this kind of plant pigments can respectively exert auxiliary functions such as enhancing human immune function, anti-oxidation, and reducing blood lipids; some of ordinary foods can exert supplementary effects of nutrition fortification and anti-oxidation.
The color tone of plant pigments is relatively natural, which can increase the tone and is similar to the natural color. It is a natural beauty. The content of plant pigments in plants is relatively small, and it is difficult to separate and purify. Some of the coexisting substances may also produce peculiar smells, so the production cost is higher than that of synthetic pigments.
Most plant pigments are sensitive to light, heat, oxygen, microorganisms, metal ions, and pH changes, and have poor stability; some plant pigments must be added with oxidants and stabilizers in use to increase the product life cycle.
Most plant pigments have poor dyeing power and are not easy to dye evenly. They do not have the freshness and brightness of synthetic pigments.
There are many kinds of plant pigments and their properties are complex. As far as a kind of plant pigment is concerned, it has strong application specificity, and its application range has certain limitations.
In the application of natural pigments, there are 6 kinds of natural pigment products, including caramel pigment, annatto orange pigment, monascus pigment, gardenia yellow pigment, capsicum red pigment and curcumin.
The natural food coloring products have the largest output of sub-caramel coloring, with an annual output accounting for about 86% of natural food colorings, which are mainly used in domestic brewing and beverage industries. Followed by red yeast red, sorghum red, gardenia yellow, red radish, sodium copper chlorophyll, carotene, cocoa shell color, turmeric, etc., mainly used for the preparation of wine, candy, cooked meat products, jelly, ice cream, artificial crab meat Waiting for food.
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