Original title: Take you to understand food coloring
The three-character scripture says: green, red, yellow, and black and white.
These five colors are what you can see
Different foods have certain color characteristics.
The color and luster of food not only reflect its freshness, but also affect the psychology of the eater, which is an important quality indicator of food
In the process of food processing and storage, the endogenous natural pigments will undergo transformation and decomposition, leading to changes in the color of the food, making the quality of the food fall short of consumer expectations, and even causing misjudgment
In China, red yeast rice has been produced and used for more than 1,000 years.
The red pigment extracted from red yeast rice is a kind of natural food coloring; the sodium nitrite used in the folk homemade bacon can be traced back to the past.
During the Southern Song Dynasty for more than 800 years, it has become an important color protectant in modern meat processing
Abroad, there are also records of artificially colored candy on tombstones unearthed in Egypt over 1500 BC
Food coloring, also known as coloring agent, is a substance that imparts and improves the color of food, and is a food additive
Different colorants of the same color have differences in their coloring ability, hue, and stability, and have different toning effects from other colorants.
Therefore, in order to meet different needs, there must be multiple colorants of the same color
At present, there are more than 60 kinds of edible colorants commonly used in the world, which can be divided into two categories: natural edible colorants and synthetic edible colorants according to their sources and properties
Food natural colorants are mainly derived from natural pigments, which are divided into three types according to their sources: plant pigments such as capsicum red, turmeric, natural carotene, etc.
, animal pigments such as lac red, cochineal red, etc.
, microorganisms such as monascus red, etc.
Edible synthetic colorants are divided into two types according to their chemical structure: azo pigments such as amaranth, carmine, sunset yellow, lemon yellow, etc.
, and non-azo pigments such as erythrosine and brilliant blue
Regardless of whether natural colorants or synthetic colorants are consumed, the state must conduct strict risk assessment on their safety.
Only through risk assessment and approval can they be used as edible colorants
The "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014) clearly stipulates the permitted use range and use limit or residual amount of edible colorants
The relevant state departments also supervise the production and use of edible colorants
Therefore, it is safe as long as it is used in accordance with national regulations
(Source: China Medical News)
[Excerpt from "How to Eat Safer-Food Safety Consumption Tips (2018-2019)" compiled by the State Administration for Market Regulation and the Chinese Society for Food Science and Technology]