Edible pigment is a kind of pigment, that is, a food additive that can change the original color of food to a certain extent when eaten in moderation. Food pigments, like food flavors, can be divided into natural and synthetic. People need to pay attention to many problems when using food pigments.
When using food pigments, we should pay attention to the use of food pigments approved by the state, and the dosage and scope of use should also meet the standards set by the state. Note that the upper limit of the national standard is calculated according to the pigment content of 100%. If the pigment content is different, the limit should be converted through calculation. Customers are advised to conduct small-scale experiments.
Using pigment powder directly to prepare pigment solution is not easy to distribute evenly in food, and may form color spots. It is advisable to use a small amount of cold water to beat the pulp first, and then add it to the boiling solution under constant stirring. The water used should be distilled water or softened water to avoid pigment precipitation caused by calcium and magnesium ions. Containers for preparing food or storing food should use corrosion-resistant clean containers, such as glass, enamel and stainless steel, to avoid contact with copper and iron.
Beverages: Pay attention to water quality treatment and product protection from light, choose pigments with low water-insoluble matter to ensure the brightness and transparency of products, and choose pigments with 85% content to ensure the stability of products.
Emulsified essence: the product with 85% content should be selected, with less impurities and good stability. At the same time, sunset yellow with stable calcium should be selected to avoid calcium precipitation in emulsified essence.
Candy: note that the pigment should be added later, preferably after the sugar is boiled, and added at the same time with the essence.
Dairy products: Try to choose products with a content of 85% to reduce the adverse effects of salt contained in pigments on dairy products.
Baking/jam: Pigment with 85% content, high temperature resistance, resistance to fruit acid and sulfur dioxide in pulp should be selected. It is best to add concentrated pigment solution after boiling. When the content of sulfur dioxide reaches the lowest point, it is ideal to use pigments with high solubility and bright colors at the same time.
Canned food: choose pigments that are heat-resistant and water-resistant to fruit acid. The canned cherry is colored by the acid precipitation characteristic of scarlet, so that the pigment will not penetrate into the canned solution.