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[Food colouring for sale]Characteristics of natural food colouring and synthetic food colouring

May. 20, 2019

Characteristics of natural food colouring and synthetic food colouring shared by the Health Food Colouring Supplier.

When it comes to food coloring, people may think it is an additive that will harm our body. However, in fact, there are two kinds of food coloring: natural food coloring and synthetic food coloring. Today, wholesale food additive manufacturer will take us to have a detailed look at these two kinds of food coloring.

1. Natural food pigments: food natural pigments are mainly pigments extracted from animal and plant tissues. However, the composition of natural pigments is relatively complex. The chemical structure may also change during the refining process. In addition, in the process of processing, there is the possibility of contamination, so it can not be considered that natural pigments must be pure and harmless.

2. Like other food additives, synthetic food coloring requires strict toxicological evaluation for the purpose of safe use. 

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Including (1) chemical structure, physical and chemical properties, purity, the existing form in food and degradation process and degradation products; 

(2) with food is absorbed by the body, in the tissues and organs of the distribution of retention, metabolism and excretion; 

(3) the biological changes caused by itself and its metabolites in the body, as well as the possible toxicity to the body and its mechanism. Including acute toxicity, chronic toxicity, impact on reproduction, embryo toxicity, teratogenicity, mutagenicity, carcinogenicity, sensitization, etc.

Therefore, natural food pigment is also extracted from natural plants or animals, which cannot guarantee that there is no harm. As long as synthetic food pigment passes a series of toxicological evaluation, its quality and safety can be guaranteed, and it can also be used in food according to circumstances.