Food pigments include natural beta carotene, beet red, curcumin, safflower yellow, shellac red, lingonberry red, chili red, chili orange, red rice red, chrysanthemum yellow extract, black bean red, sorghum red, corn yellow, radish Red, amaranth, amaranth aluminum lake, carmine, carmine aluminum lake, erythrosine, erythrosine aluminum lake, etc.
Food coloring is a kind of coloring, that is, a food additive that can be eaten in moderation and can change the original color of food to a certain extent. Like food flavors, food colorings are divided into two types: natural and synthetic. Natural pigments are mostly made from naturally colored plants. These colored plant components, such as skins, shells, leaves, and slag, are often used for comprehensive utilization. There are also those produced by animals, such as lac pigment (cochineal pigment), and those produced by microorganisms, such as monascus pigment. Preparation method: Caramel color is obtained by heating and coking sugar substances at high temperature, and it is mostly extracted with water or related solutions, further refined, concentrated and dried. There are also methods of drying and pulverizing the colored plant components for direct application. There are also biotechnological methods such as tissue culture. There are artificial chemical synthesis methods to prepare pigments with the same chemical structure as β-carotene, which are safer than general synthetic pigments.