Pigments are derived from nature and food is safer

Every food is “color, fragrance, taste” and “color” is in the first place, referring to the color and color of the food. This shows how much the color affects the food, and the cake is no exception, as the most important in the pastry. One of the sensory indicators, whether the color is good or not directly affects people's appetite. The color of the pastry is mainly derived from the natural pigment in the raw materials, the pigments converted in the process, and the added food coloring. The safety of pigment consumption has received widespread attention in recent years.

There are two types of food pigments commonly used today: natural pigments and synthetic pigments. Natural pigments come from natural sources, mainly extracted from plant tissues, and also include some pigments from animals and microorganisms. Synthetic pigment refers to an organic pigment prepared by an artificial chemical synthesis method, and is mainly prepared by using an aniline dye separated from coal tar as a raw material.

For a long time, because people did not realize the danger of synthetic pigments, and synthetic pigments have the advantages of bright color, strong tinting strength, stable nature and low price compared with natural pigments, many countries are common in food processing industry. Use synthetic pigments.

(1) Natural pigment VS synthetic pigment

Natural pigments are food colors obtained from natural sources. Pigments mainly extracted from animal and plant tissues and microorganisms (culture), of which plant colorants are dominant.

1. Natural pigment is non-toxic to the human body and has high safety;

2. Most natural pigments have certain nutrients;

3, natural pigments can better imitate the color of natural objects, the color tone when coloring is more natural;

4, some varieties of natural pigments have a special aromatic odor, added to the food can bring a pleasant feeling;

5, high cost, poor fastness, strong acid and alkali, high temperature, light, etc. will affect its stability;

6, it is more difficult to adjust any color tone;

7. In the process of processing and circulation, it is susceptible to deterioration due to external factors;

8. Some natural pigments have odor due to the influence of coexisting ingredients.

Natural pigments have the effect of coloring foods, and some natural pigments have physiological activity. Lycopene like tomatoes and grapefruits are red pigments, as well as chlorophyll in cucumbers. This natural pigment generally has a certain antioxidant effect.

Synthetic pigment refers to an organic pigment prepared by an artificial chemical synthesis method, and is mainly prepared by using an aniline dye separated from coal tar as a raw material.

1. Low cost, low price, bright color, strong tinting strength, easy to dissolve, easy to color;

2, mostly made of coal tar as raw material, its chemical structure is an azo compound, which can be metabolized in the body to produce β-naphthylamine and α-amino-1-1 naphthol, which are potentially carcinogenic;

3. A large number of research reports indicate that almost all synthetic pigments do not provide nutrients to the human body;

4. Certain synthetic pigments can endanger human health. For example, Sudan Red can cause DNA mutations in human liver cells.

Some pigments may be converted into carcinogens in the human body. Researchers say that synthetic pigments are made from coal tar, commonly known as coal char or aniline pigments, which are harmful to humans. Hazards include general toxicity, diarrhea, suddenness (gene mutation) and carcinogenesis. In particular, the carcinogenic effects of azo compound-based synthetic pigments are more pronounced. The azo compound decomposes in the body to form a propylene aromatic amine compound, and the aromatic amine may cause cancer by acting on the target cells after metabolic activities in the body. Many edible synthetic pigments, in addition to being toxic to themselves or their metabolites, may also incorporate arsenic and lead in the production process. Creamy yellow used in the past for the coloration of margarine has been shown to cause liver cancer in humans and animals, while other types of synthetic pigments such as orange can cause subcutaneous sarcoma, liver cancer, intestinal cancer and malignant lymphoma.

There are only 8 artificial colors in China that can be used in foods: amaranth, carmine, red erythro, new red, lemon yellow, sunset yellow, indigo, bright blue. For details of the dosage regulations, refer to China's "Sanitary Standards for the Use of Food Additives".

Supplement: After the implementation of the latest food additive standard GB2760-2014, [Bright Blue] has not been allowed to be added to the [Pastry] category.

(2) Status of pigments used in baking West Point

bread:

Basically no pigment

Cookies:

Sandwich and surface decoration frosting used frequently

cake:

Decorative cakes (fondant, silk flower, cup, fancy cake roll) are used frequently

Macaron:

Frequent use

(3) Suggestions on the use, selection and substitution of baking West Point pigments

 < 一 > Cake West Point Pigment Status:

At present, domestic food safety regulations stipulate that the types and quantities of additives that can be used in each type of baked goods are different and must be added in strict accordance with regulatory requirements.

The same kind of pigment, the amount of addition allowed in different food categories is also different, if it is added in excess, it is also illegal.

The reason for this is that it is set on the one hand from the consumer's eating habits combined with safety analysis, and on the other hand is set in combination with the toxicological test of the additive to test the maximum acceptable tolerance of the human body.

Correspondingly with people's understanding of the harmful effects of synthetic pigments, natural pigments are receiving more and more attention.

< 2 > How to choose natural pigments according to the actual application (The following is for reference only, please refer to GB2760-2014 food additive hygiene standards for details):

(1) What are the common natural pigments that can be used in appropriate amounts in various foods according to the production needs:

 Beet red, sorghum red, citrus yellow, etc.

(b), which are commonly used natural pigments for baked goods:

—-carotene, beet red, sorghum red, citrus yellow, turmeric, chlorophyll copper sodium salt, cochineal red, annatto orange, grape skin red, gardenia blue, and the like.

(3) What are the common natural pigments in bread:

—-carotene, beet red, sorghum red, citrus yellow, turmeric, chlorophyll copper sodium salt, cochineal red, annatto orange, grape skin red, gardenia blue, turmeric, and the like.

(d), which are the common natural pigments in cakes:

—-carotene, beet red, sorghum red, citrus yellow, turmeric, chlorophyll copper sodium salt, cochineal red, annatto orange, grape skin red, gardenia blue, plant carbon black, radish red, grape skin red, hazelnut Yellow, cocoa shell color, chili red, gardenia blue, chili orange, red yeast red, red yeast yellow and so on.

(5) Which are the commonly used natural pigments in biscuits:

—-carotene, beet red, sorghum red, citrus yellow, turmeric, chlorophyll copper sodium salt, cochineal red, annatto orange, grape skin red, gardenia blue, red yeast red, caramel color, cocoa shell color, chili orange , chili red, chlorophyll copper sodium salt, plant carbon black, gardenia yellow and so on.

(6) Which are the commonly used natural pigments for baking food fillings and surface hanging pulp:

—-carotene, beet red, sorghum red, citrus yellow, turmeric, chlorophyll copper sodium salt, cochineal red, annatto orange, grape skin red, gardenia blue, red yeast red, cocoa shell color, chili orange, chili red , scorpion yellow, gardenia blue, caramel color (common law), etc. - (only flavored stuffing).

<3> Cake West Point Pigment Selection, Use and Alternative Recommendations:

 1, make good use of food natural color, purple potato, chocolate, carrot, leeks, matcha, tea powder, all kinds of fruit powder jam pulp, pepper, etc., but pay attention to some purple potato powder, matcha powder, jam all contain synthetic pigments.

 2. Some synthetic pigments are gradually enriched in the body, which is difficult to be metabolized and excreted in the body. The damage to the human body is gradually accumulated, especially in children with liver and kidney function dysplasia, especially damage. Baked foods try to avoid the use of synthetic pigments.

 3, do not use illegal pigments, do not exceed the range of pigments, the more vivid the color, the greater the hidden danger.

 4. Choose natural pigments as much as possible, safe and legal.