The pigment of food in life is dazzling, and the incident of olive oil adding copper chlorophyll sodium broke out a while ago. Consumers are worried. The former physicist of the Executive Yuan Department of Health, Wen Changan, said that natural chlorophyll will brown in the case of heat and acid. In order to keep the pigment stable, the food processing industry uses processed pigments; there are three natural pigments that are very stable, namely tomato red, carotene and lutein.
When we fry green vegetables, the heat will make the dish brown, and the vinegar will change pigment. The chlorophyll will brown in the case of heat and acid. On the contrary, the alkali will keep the color of the green pigment; in food processing, The pigment changes and the consumer will be afraid, and there will be a substitute for the processing of the pigment. Green foods, such as mustard, ramen, and green drinks, may not be natural chlorophyll, but are added with copper chlorophyll sodium.
Copper chlorophyll itself is a relatively blunt pigment that can maintain a permanent pigment, but copper chlorophyll itself is oil-soluble. If it is to be water-soluble, it must be sodium. Copper chlorophyll sodium is water-soluble, relatively transparent, and more Made into a tea drink.
Wen Changan said that chlorophyll is unstable, natural anthocyanins are also unstable, red in an acidic environment, blue-violet in an alkaline environment, such as dragon fruit, which has anthocyanins, red, and blue-violet Because of the relationship between acid and alkali environment, anthocyanins are water-soluble pigments. When we eat it, when it is immersed in water, the pigment will dissolve and consumers will be afraid, so in the food industry, A more stable pigment will be used.
It is a normal reaction for natural pigments to change. There are three natural pigments called invincible iron diamond, which is resistant to alkali, acid and heat; the first is called "tomato red" and the second is "carotene". The third is "lutein", which is a very stable pigment when we eat more of these three pigments.