The main function of food coloring is to color foods. It is divided into natural pigments and synthetic pigments, both of which have advantages and disadvantages.

Natural pigments Natural pigments are mostly derived from animals and plants. Except for vinegar, the others are non-toxic to the human body and have high safety. Most natural pigments have biological activity, such as β-carotene, vitamin B2, etc., which have a nutritional strengthening effect. Natural pigments can better mimic the color of natural objects, and the color tone is more natural when colored. Some natural pigments have a special aromatic odor, which can be added to foods to bring pleasure.

However, the natural pigment content is generally low and the tinting strength is worse than that of synthetic pigments. Natural pigments have high cost and poor stability, and some varieties vary in color tone depending on the pH value, and it is difficult to use them to dispense any color. Natural pigments are easily affected by external factors during processing and distribution, and are prone to deterioration. In addition, some natural pigments may have an odor due to the influence of coexisting components.

Synthetic Pigments Synthetic pigments are low in cost and inexpensive, and have the characteristics of bright color, strong coloring power, high stability, odorless, tasteless, easy to dissolve, and easy to color. However, the chemical structure of the synthetic dye is an azo compound, which can be metabolized in the body to form β-naphthylamine or the like.

In order to ensure health, the state has strictly regulated the varieties, ranges and additions of artificial synthetic pigments in food. The common synthetic pigments currently approved for use in foods are carmine, amaranth, lemon yellow, sunset yellow. Wait.