Since the natural food coloring agent has many beneficial properties, it not only plays a role in coloring, but also exerts its pharmacological, health care and flavor enhancement effects. Natural food colorants can be widely used in various foods such as beverage candy, dairy products, cakes, fish, meat and canned products, and seasonings.
In soft drinks and alcoholic beverages, colorants are usually added to fully color to enhance the flavor and make the product more attractive. Due to consumer demand for food safety and health care, some natural colorants will be used in beverages, such as rose bilberry bilberry colorants. It should be noted that many beverages are contained in clear containers and require the addition of a natural colorant that is more stable to light.
Candy and pastries
Hard candy, lollipops, sugar-coated chocolates, etc. all have attractive color icing to attract consumers. Since such products are often exposed to sunlight, water-soluble natural colorants that are stable to light and oxidation are required. The use of natural colorants on pastries increases the appetite through color while increasing safety. Both opacifying and oil-soluble colorants are used more in pastry.
Since the milk protein in the dairy product can be stabilized in combination with the oil-soluble colorant and has a pure texture, the most desirable colorant for use in margarine and good oil is an oil-soluble natural coloring agent such as turmeric coloring agent and the like.
Fish, meat and canned products
Fish, meat processed products and canned products may change in hemoglobin due to processing during processing and storage, resulting in significant discoloration or fading. In order to attract consumers, producers will restore the original package and maintain the value of the product, adding colorants. The natural colorants currently used in such foods are mainly red colorants beet red and capsicum red colorants. These natural colorants replace the synthetic hair coloring agent with a carcinogenic risk, which improves the safety of the food and has a good color development effect.
Processing vegetables, fruits and seasonings
In order to facilitate long-term storage, fresh fruits and vegetables are often processed into sweetmeats, dehydrated vegetables, seasonings, etc. by means of pickling, heating, drying, etc. In the process, the original bright colors will change and fade. In order to increase the attractiveness of the product, water-soluble natural colorants are often used to help correct the color, such as chlorophyll capsaicin, curcumin, barley malt and caramel.
Baked goods are made from grain, oil, sugar, eggs, etc., with appropriate excipients, and are made into various flavors and nutritious foods through the processes of dough, molding, baking, etc., because of the advantages of delicious food and convenient consumption. Welcome. Especially children, more fond of brightly colored pastries, but often eat cakes containing synthetic pigments, for health, is undoubtedly a potential hand.
Health food, medicine and cosmetics
Natural colorants have begun to be used in the health food, pharmaceutical, and cosmetic industries. For example, lycopene clinical trials have demonstrated many excellent functions such as anti-oxidative elimination and inflammation-inhibiting mutations, reducing nucleic acid damage, reducing cardiovascular disease, and preventing cancer and anti-aging. Lycopene is widely distributed in human blood and tissues. It has strong antioxidant protection against cells, which can prevent the occurrence of various diseases such as cancer and cardiovascular diseases. Tomato red cord is an important factor in preventing lung, prostate, stomach, pancreatic colorectal, esophagus, oral cavity, breast, liver, bladder, cervix and other tumors, preventing coronary heart disease, atherosclerosis and some chronic diseases. Timely supplementation with natural lycopene protects against various diseases and aging.