What are the food colorings for cooking

Currently used food coloring there are natural food coloring and synthetic food coloring two categories. The synthetic colorings currently allowed in China are amaranthine red, carmine, lemon yellow, sunset yellow and indigo. They are used in fruit-flavored water, fruit-flavored powder, fruit juice, soft drinks, prepared wine, red and green silk, canned goods, as well as the surface of the pastry coloring and so on. These synthetic pigments do dress up the surface of the food is particularly attractive, but they are prohibited for use in the following foods: meat and its processed products (including processed offal products), fish and its processed products, fruits and their products (including fruit juice, preserved fruits, jams, jellies, and brewing fruit wines), condiments, baby food, cookies, etc. has declined dramatically. Internationally, since the United States banned the use of synthetic coloring amaranthine red in 1976, it has gradually pay attention to the development and application of natural coloring.

Natural coloring comes directly from plants and animals, except Garcinia Cambogia, the rest of the human body is not toxic. But the state of each kind of natural food coloring also stipulates the maximum amount of use, in order to policy safety. Currently allowed to use the natural coloring of curcumin, safflower yellow pigment, paprika red pigment, cordyceps pigment, red currant rice, soy sauce color, beet red, chlorophyll copper sodium salt and β-carotene. Among them, the use of sauce color (also known as sugar color) should be noted. Sauce color is the cane sugar sauce and maltose sauce in 160 ~ 180 ℃ high temperature heating for 3 hours, so that the caramelization, and then add alkali neutralization and become. Caramel itself is not toxic, but if you add ammonium salt in the production process, so that the caramel has a nitrogen-containing heterocyclic compounds 4-methyl azole, this substance has a strong convulsive effect, if the content is too large, harmful to the human body. Therefore, our regulations only allow the use of non-ammonium salts produced by the sauce color.

Natural pigments can be used in all food categories where synthetic colors can be used. Therefore, it is considered that in order to add color to food, it is best to use natural colors, even if the cost increases, consumers are still happy to accept. Among the natural colors, two are more closely related to the daily diet. One is β-carotene, which is one of the normal components of human food, but also an essential nutrient, used as a food additive, not only harmless, but also beneficial. Family homemade cream cake, with its coloring, the best of both worlds. The second is red yeast rice, it is one of the traditional use of natural coloring, mainly used in the production of red curd and red sausage. Because it is good for protein coloring, heat resistance is also good, the general family can use it to make cooked meat products.

Food coloring is a class of additives used for food coloring, the general public try to eat as little as possible.