Food Additives

Description

What is the natural source of food color?

Colorants play an important role in improving the appearance and quality of food, and many food production companies have begun to choose natural pigments instead of synthetic pigments.
Natural pigments are mainly used as food coloring agents, commonly used in seasonings such as soy sauce and vinegar, as well as coloring candies, alcoholic beverages, ice cream, cooked meat products, jelly, etc.
Natural carotenoid pigment is extracted from palm fruit and is a widely recognized natural pigment. Palm fruit is rich in carotenoids, containing approximately 33% cis and trans alpha carotene, 65% beta carotene, and 2% other carotenoids.

Turmeric pigment is extracted and refined from the rhizome of turmeric using organic solvents. It has a bright yellow color, strong coloring power, good thermal stability, and is safe and non-toxic. It is considered one of the most valuable natural edible pigments for development.

Gardenia yellow pigment is a carotenoid pigment extracted from the fruit of Gardenia jasminoides, which is the main coloring substance in Gardenia jasminoides fruit. It is non-toxic and highly safe, and its main components are safranin and safranic acid. Gardenia yellow is easily soluble in water and can immediately dissolve into a transparent yellow liquid. It has a good dyeing effect on proteins and starch.

Saffron yellow, also known as saffron yellow, is a food additive made from the petals of saffron and refined through water extraction. Easy to dissolve in water, almost insoluble in anhydrous ethanol. Red flower yellow has good coloring properties for starch and poor coloring properties for proteins. It is commonly used to enhance the color of yellow or orange in food.