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Natural Colorants and Color Protection
Natural Colorants and Color Protection
Pigments are broadly classified into natural pigments and artificial synthetic pigments. In China, recognized natural pigments include red yeast rice, curcumin, shellac pigment, safflower yellow pigment, chlorophyll copper sodium salt, β-carotene, red capsanthin, beetroot red, and caramel color. Artificial synthetic pigments are aniline dyes derived from coal tar (also known as coal tar colors and aniline colors), these include amaranth, carmine, lemon yellow, sunset yellow, and brilliant blue. Used within regulated limits, they offer vibrant colors and stability, suitable for various applications. However, despite their cost-effectiveness, their safety is often a subject of concern.
Natural pigments are sourced and refined from the edible parts of plants, microorganisms, and animals are physically extracted. The shift towards natural colorants reflects a global trend. Natural colourants are more expensive and less stable than artificial colourants, but generally considered safer.
The primary aim of color preservation is to prevent browning, a process that’s influenced by various factors like polyphenol oxidase activity, phenolic compound concentration, pH value, temperature, and effective oxygen content in the tissue.
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