The world is awash in color.
Our vision is the first sense of our understanding of the world, whether it is a single color or a kaleidoscope of colors.
To some extent, the color of the ingredientsbinmei influences our appetite. For example, Chinese cuisine emphasizes delectability; dishes are the first experience. If the color is off, the dish will lose many points regardless of whether it is edible.
Color is very important in braised meat.
Let's talk about the coloring agent that was created to satisfy people's desire to color.
Its formal name is coloring agent, but we more commonly refer to it as food coloring.
Colorants are a concept.
Colorants are substances that add color tospirulina concentrate food or improve its color.
Colorants are a very simple and straightforward concept.
Colorants are classified into two types based on their source: natural colorants and synthetic colorants. At the moment, China requires the use of all 64 permitted coloring agents.
A few examples of common food coloring
Chili red is a carotenoid pigment that exists naturally in the fruit of small chili peppers. It is a type of tetra-terpenoid orange pigment. Because of its bright color, strong coloring power, and high safety, it is widely used in a variety of foods.
Small peppers are used to produce Capsicum annuum.
Erythrosine is a natural pigment that is obtained from the liquid erythrosine pigment extracted with alcohol from red yeast rice or from the deep culture of red yeast mold, crystallized and refined. Yeast (Red) Red, which is currently the only company in the world to use biological fermentation to produce natural-acting food coloring, is one of Aspergillus oryzae's secondary metabolites. Red yeast red to rice, soybean as the main raw material, referring to the traditional Chinese red yeast production process, using the red yeast mold liquid deep fermentation and advanced modern biological separation technology to obtain powdered natural, non-toxic, safe, and reliable natural food coloring.
Rice with Red Yeast
Cochineal red is a naturally occurring pigment. It has nothing to do with our ancient rouge; instead, it is a pigment extracted from the body of a type of insect known as a cochineal. Many girls enjoy wearing lipstick, especially expensive lipstick with carmine insect red inside.
Cochineal is an economically valuable insect of the genus Cochineal that is a key parasite of cactus-like plants and is produced in Mexico and Central America. It is primarily distributed in Peru, Mexico, Ecuador, and Chile. Cochineal acid isspirulina powder blue found in the bodies of cochineal insects, and the dried bodies of female worms can be processed to produce cochineal pigments such as cochineal acid and cochineal red.
The carmine worm is hideous and disgusting, but the carmine red is extracted from its body.
Carmine is a non-carcinogenic and non-teratogenic natural pigment.
The color caramel
Caramel color is a dried substance formed by the incomplete decomposition of caramel or sucrose at high temperatures. Caramel production is a browning reflection, but the process is still somewhat complicated. The recipe for Coca-Cola is the most well-known caramel application. Coca-success Cola's can be said to be inextricably linked to the caramel color.