Natural pigments not only have the effect of coloring food, but also a considerable part of natural pigments have physiological activity.
Some knowledge about natural pigments
1. China is currently the country that allows the most use of natural pigments in the world.
2. Natural pigments can better imitate the color of natural objects, and the color tone is more natural when colored.
3. Some varieties of natural pigments have a special aroma.
4. The cost of natural pigment is high, the fastness is poor, strong acid and alkali, high temperature, light, etc. will affect its stability.
5. There are many impurities in natural pigments, which are prone to precipitation during use.
6. Natural pigments are not easy to dye evenly, and it is difficult to adjust any color by yourself.
Selection of natural pigments
Which are the common natural pigments that can be used in various foods according to production needs:
beet red, sorghum red, citrus yellow
Which are common natural pigments for baked goods:
beet red, sorghum red, citrus yellow, turmeric, Sodium copper chlorophyllin, carmine, annatto, grape skin red, gardenia blue, etc.
Which are common natural colors in pastry:
beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyllin, carmine, annatto, grape skin red, gardenia blue, plant charcoal black, radish red, grape skin ,, Gardenia Yellow, Cocoa Shell Color, Pepper Red, Gardenia Blue, Pepper Orange, Monascus Red, Monascus Yellow.
Which are common natural colors in biscuits:
beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyllin, cochineal red, annatto, grape skin red, gardenia blue, monascus red, caramel color, cocoa shell Color, chili orange, chili red, sodium copper chlorophyllin, plant carbon black, gardenia yellow.
What are the commonly used natural pigments for baked food fillings and surface coatings:
beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyllin, cochineal red, annatto, grape skin red, gardenia blue, monascus red , cocoa shell, pepper orange, pepper red, gardenia yellow, gardenia blue, caramel.
Correct preservation of natural pigments
1. Generally, they are stored in sealed bottles. Use a warm damp cloth to wipe off the mucus flowing out of the sealed bottles. Then, make sure that the cap of the bottle is screwed on tightly, and it must be properly sealed to prevent the color of the pigment from dripping on the cabinet or other places.
2. After tightening the bottle cap, hold the bottle upside down at last to see if there is food coloring missing. If the sealing effect of the bottle cap is not good, it may also affect the preservation effect.
3. Store the sealed food coloring in a dry and dark place. In order to avoid the inconvenience caused by the omission of the coloring, it is best to place a layer of cardboard on the place where the coloring sealed bottle is placed, or store it in a cardboard box.
https://www.arshinefood.com/detail/Industry-Information/Some-knowledge-about-natural-pigments.html
SOME KNOWLEDGE ABOUT NATURAL PIGMENTS
Natural pigments not only have the effect of coloring food, but also a considerable part of natural pigments have physiological activity.
Some knowledge about natural pigments
1. China is currently the country that allows the most use of natural pigments in the world.
2. Natural pigments can better imitate the color of natural objects, and the color tone is more natural when colored.
3. Some varieties of natural pigments have a special aroma.
4. The cost of natural pigment is high, the fastness is poor, strong acid and alkali, high temperature, light, etc. will affect its stability.
5. There are many impurities in natural pigments, which are prone to precipitation during use.
6. Natural pigments are not easy to dye evenly, and it is difficult to adjust any color by yourself.
Selection of natural pigments
Which are the common natural pigments that can be used in various foods according to production needs:
beet red, sorghum red, citrus yellow
Which are common natural pigments for baked goods:
beet red, sorghum red, citrus yellow, turmeric, Sodium copper chlorophyllin, carmine, annatto, grape skin red, gardenia blue, etc.
Which are common natural colors in pastry:
beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyllin, carmine, annatto, grape skin red, gardenia blue, plant charcoal black, radish red, grape skin ,, Gardenia Yellow, Cocoa Shell Color, Pepper Red, Gardenia Blue, Pepper Orange, Monascus Red, Monascus Yellow.
Which are common natural colors in biscuits:
beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyllin, cochineal red, annatto, grape skin red, gardenia blue, monascus red, caramel color, cocoa shell Color, chili orange, chili red, sodium copper chlorophyllin, plant carbon black, gardenia yellow.
What are the commonly used natural pigments for baked food fillings and surface coatings:
beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyllin, cochineal red, annatto, grape skin red, gardenia blue, monascus red , cocoa shell, pepper orange, pepper red, gardenia yellow, gardenia blue, caramel.
Correct preservation of natural pigments
1. Generally, they are stored in sealed bottles. Use a warm damp cloth to wipe off the mucus flowing out of the sealed bottles. Then, make sure that the cap of the bottle is screwed on tightly, and it must be properly sealed to prevent the color of the pigment from dripping on the cabinet or other places.
2. After tightening the bottle cap, hold the bottle upside down at last to see if there is food coloring missing. If the sealing effect of the bottle cap is not good, it may also affect the preservation effect.
3. Store the sealed food coloring in a dry and dark place. In order to avoid the inconvenience caused by the omission of the coloring, it is best to place a layer of cardboard on the place where the coloring sealed bottle is placed, or store it in a cardboard box.
https://www.arshinefood.com/detail/Industry-Information/Some-knowledge-about-natural-pigments.html
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