Natural Food Coloring Agents and Artificial Food Coloring Agents

1. Natural Food Coloring Agents and Artificial Food Coloring Agents WhatAre Food ColoringAgents Color, fragrance, taste, and shape are the four major elements that constitute the quality of food. The color of food can not only promote human appetite, increase the secretion of digestive juice, and help digestion and absorption, but also an important factor affecting consumers' desire to buy. In order to improve the color of food, food color agents as food additives, are widely used in food processing. Food color agent refers to substances that can give or change the color of food packaging materials. It mainly includes two types of dyes and pigments, and also includes special colorants that do not appear to color, but can increase the color of food packaging, such as optical brighteners and fluorescent whitening agents. Food

2. color agent is an additive with the main purpose of giving food to make foods have a pleasant color, which is of great significance to increasing the preferences of food and stimulating appetite. According to the source, it can be divided into artificial food color agents and natural food color agents. Artificial Food ColorAgents Artificial food color agents mainly refer to organic pigments made by artificial chemical synthesis. Commonly used artificial color agents include chili red, beet red, rouge red, sorghum red, chlorophyll copper sodium, ginger yellow, gardenia yellow, carotene, algae blue, cocoa pigment, caramel pigment, and so on. According to the structure, artificial food color agents can be classified as puppet nitrogen, oxygen, and diexyl. Natural Food ColorAgents Natural food color agents are easily affected by metal ions, water quality, pH, oxidation, light, and temperature. It is generally difficult to disperse. The phase solubility between dyes and color agents is poor, and the price is higher. Natural food color agents can be divided into pyrrolaca, polyamine, ketones, pyramids, and polyphenols. Edible natural food color agents mainly refer to pigments extracted from moving and plant tissues, mostly plant pigments, including microbial pigments, animal pigments, and inorganic pigments. The edible natural pigment comes from natural objects, and most of them are edible resources. Organic natural food color agents are obtained by using certain processing methods. They are mainly extracted from plant tissues, including some pigments from animals and microorganisms, but their pigment content and stability are generally not as good as artificially synthetic products. View more: https://www.globalchemmall.com/food-coloring-agents