Disclosing why color is so prevalent in food

What is the first thing that comes to mind when you come to a row of beverage aisles? I believe it is the variety of colors.

Businesses frequently add a certain amount binmeiof food coloring to the food industry in order to make the hues of food and beverages look more appealing and to make it easier for customers to distinguish flavors. It only takes a small amount of coloring to create a stunning visual effect.

Colors in everyday life

To this day, food coloring is one of the most common food additives; you can see the coloring figure when you open a bottle of happy house water, disassemble a bag of fudge, or buy a birthday cake.

Food coloring is classified into two typesspirulina concentrate based on its source of origin: natural coloring and synthetic coloring.

Natural colors have more advantages in terms of safety than synthetic colors.

Synthetic colors are organic colors created by humans through organic synthesis, primarily from aniline dyes extracted from coal tar.

Plant pigments, animal pigments, and microbial pigments are the three types of natural pigments. Plant pigments are primarily obtained from artificial plants, agricultural and sideline foods, and wild plant fruits, whereas animal pigments are primarily obtained from the bilirubin or worms of large mammals, and microbial pigments are easily obtained from microorganisms such as Rhodopseudomonas. So opt for food coloring or natural pigments. Gardenia yellow, red currant red, and other natural pigments are examples.

Gardenia orange

Gardenia yellow pigment is obtained by crushing, obtaining, overthinking, sterilizing, extracting, spray drying, and obtaining the natural water soluble food pigment. Gardenia yellow pigment is classified as carotene class Tibetan flower pigment and Tibetan flower acid.

The appearance is orange powder that is easily soluble in water and immediately melts into a transparent color yellow liquid in water.

Although color is not an important factor in spirulina powder bluedetermining the freshness and quality of food, it does stimulate our senses and cause us to form associations. For example, when you see a bottle of green soda, you think of green apple flavor, and when you see an orange sugar cube, you think of orange flavor. People may not realize that these color taste bud associations are more deeply embedded in them than they realize.


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