Color is everywhere, so these foods rich in natural coloring are also important to know

Posted by lilhu on March 20th, 2023

As times evolve, living standards are rising, peopleSpirulina company are no longer satisfied with a full stomach, and more and more people are concerned about the health implications of synthetic colors.

In China, there are two main kinds of food coloring: those derived from nature, such as plants and animals, and those produced by humans. Naturally derived colors have no side effects, but they are not as uniform as synthetic colors.

Different sources of coloring are available to us, including spirulina liquidnatural plants, animals and microorganisms. Plant-based pigments make up the bulk of these, being more similar to nature; this means they tend to sell better. Scientists and technologists have been increasingly focused on the development of natural pigments as a way to reduce the negative impact of synthetic colors on human health and so reduce their use.

Synthetic colors may appear bright and come in ablue spirulina powder plethora of hues, yet reports have proven that they cannot offer any nutritional benefits and, in fact, are detrimental to human health. The Soviet Union ran extensive animal tests on amaranth beet, the results of which showed a 22% carcinogenic rate. Tests conducted by other countries like the UK and US have all pointed to the same conclusion - synthetic coloring is hazardous and has adverse effects such as stunted growth, impaired fertility and an increased risk of cancer.

Long ago, the wise ancient people tapped into the potential of nature-based pigments to add a dash of color and fun to their food. They made purple rose candy with cedar plant pigments, red wine with red currant pigments, while in China they brewed red currant rice and crafted red sausages. In the south of the Yangtze River, oleander tree leaves were pounded for their juice which was used to dye glutinous rice for eating - all these natural pigments are harmless and include carotene, red currant and chlorophyll.

Foods rich in natural pigments include: red-rich jujube, wolfberry, hawthorn, watermelon, chili, tomatoes, etc. Carrots, citrus, etc., rich in golden red. Purple grapes, purple kale, etc. Golden yellow-rich: pineapple, mango, etc. Black wolfberry, black rice, black sesame, etc. Green pigments can also be made from green leafy vegetables, like asparagus, kale, etc.

As compared to other natural pigments, purple and blue have stronger anti-oxidation and coloring properties. Purple pigments are commonly used in the form of cyanidin and anthocyanin-like pigments that change color depending on their acidity or alkalinity.

It is less heat stable and changes color after heating, but adding acid without heating will make it more stable. Yellow pigment is more heat stable than cyanidin, and its color does not change much after heating.

In addition to being less stable, green leaf pigment is extremely sensitive to light, heat, oxygen, etc. Due to enzyme release, green leaf pigment changes color rapidly. Homemade pigment can be made by heating green leaf pigment at high temperatures for a short period of time to keep its color stable.

Black sesame is a common raw material for making black pigment, since it is less likely to change color when heated.

Natural pigments, however, are usually antioxidants, so they should be preserved in a cool place, as soon as possible.

Related article reading:

天然色素，創造食品新顏色

什麽是註重健康安全的天然色素?

食用天然色素"大市場"有哪些受歡迎的成分?