Food coloring, also known as food coloring agent, is an edible substance that makes food color, thereby improving the hue and luster of food. Before the 10th century, the ancients began to use plant-based natural pigments to color food. Food colorings are divided into synthetic food colorings and natural food colorings. Synthetic food colorings include carmine and lemon yellow, and natural food colorings include curcumin and carotene. Food coloring is pleasing to the eyes and stimulates people's appetite, but it may also harm people's health.

my country restricts the use of synthetic pigments

my country also has strict restrictions on the addition of synthetic pigments to food: all meat and its processed products, fish and its processed products, vinegar, soy sauce, fermented bean curd and other condiments, fruits and their products, milk and dairy products, baby food , Biscuits and cakes can not use synthetic coloring. Only soft drinks, cold foods, sweets, mixed wines and sherbet can be used in small amounts, generally not exceeding 1/10000.

Natural colouring

At present, there are 6 varieties of food synthetic pigments approved for use in my country, namely, amaranth, carmine, lemon yellow, sunset yellow, indigo and brilliant blue. Although the harm of these 6 kinds of edible synthetic pigments is still inconclusive, they do not have any nutritional value and are not helpful to human health. If you can, try not to eat them.

In fact, driven by huge economic interests, the phenomenon of over-standard and over-range use of synthetic pigments in food in our country has been repeatedly prohibited. You must be careful when buying food and not excessively pursue the color of the food.

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