What you need to know about natural pigments

Dyeing cake batter, cream and dough in baking can help to reflect personality and style.

With the help of pigments, the Rainbow Cake is amazing. The Red Velvet Cake looks so enthusiastic and the Gradient Cake is wonderful.

But you often don't know which pigments are healthy and harmless, how to use them correctly and so on.

Edible pigment

Food pigments are a kind of pigments, that is, food additives that can be eaten in a proper amount to change the original color of food to a certain extent.

Edible pigments are also divided into two kinds: natural and synthetic. Among them, natural pigments are harmless to human body and safe.

Natural pigment

Natural pigments are edible pigments obtained from natural resources. Pigments are mainly extracted from animal and plant tissues and microorganisms (cultures), of which plant colorants are the majority.

Natural pigments not only have the function of coloring food, but also a considerable part of natural pigments have physiological activity.

Cold knowledge you don't know

1. China is currently the country with the largest number of natural pigments allowed in the world.

2. Natural pigments can better imitate the colors of natural objects, and the coloring tones are more natural.

3. Some varieties of natural pigments have special aromatic odor, which can give people a pleasant feeling when added to food.

4. Natural pigments have high cost and poor fastness. Strong acid, strong alkali, high temperature and light will affect their stability.

5. Natural pigments have more impurities and are prone to precipitation when used.

6. Natural pigments are not easy to dye uniformly, and it is difficult to mix arbitrary tones on their own.

Selection of Natural Pigments

Which natural pigments are suitable for use in various kinds of food according to production needs:

Beet Red, Sorghum Red and Citrus Yellow

What are the natural pigments commonly used in baked food?

Beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyll, carmine red, carmine orange, grape peel red, Gardenia blue, etc.

What are the natural pigments commonly used in pastries?

Beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyll, carmine red, carmine tree orange, grape peel red, Gardenia blue, plant carbon black, radish red, grape peel, Gardenia yellow, cocoa shell color, Capsicum red, Gardenia blue, pepper orange, Monascus red, Monascus yellow.

What are the natural pigments commonly used in biscuits?

Beet Red, Sorghum Red, Citrus Yellow, Curcuma, Sodium Copper Chlorophyll, Carmine Red, Grape Peel Red, Gardenia Blue, Monascus Red, Caramel Color, Cocoa Shell Color, Pepper Orange, Capsicum Red, Sodium Copper Chlorophyll Salt, Plant Carbon Black, Gardenia Yellow.

What are the natural pigments commonly used in baked food fillings and surface slurries?

Beet red, sorghum red, citrus yellow, turmeric, sodium copper chlorophyll, carmine red, carmine tree orange, grape peel red, Gardenia blue, Monascus red, cocoa shell color, pepper orange, Capsicum red, Gardenia yellow, Gardenia blue, caramel color.

Proper preservation of natural pigments

1. Generally, it is stored in a sealed bottle, and the mucus flowing out around the sealed bottle is wiped clean with a warm wet cloth. Then, make sure that the cap of the bottle is tightened and properly sealed. Do not let the color of the pigments drip in the cabinet or other places.

2. After tightening the cap of the bottle, take the bottle upside down to see if any food pigments are missing. If the sealing effect of the bottle cap is not good, it may also affect the preservation effect.

3. Store the sealed edible pigments in a dry and dark place. In order to avoid the inconvenience caused by the missing pigments, it is better to put a layer of cardboard on the place where the pigments are sealed, or store them in a carton.