Coloring natural pigment

From roots, stems, leaves, flowers, fruits and animals, microorganisms and other natural pigments natural plant pigments called edible natural pigment, the proportion of food coloring in the point of view of food accounts for a very small amount from the addition, general a few thousandths products, beverages, wine, cakes, candy, medicine, etc., very few or even a few hundred thousandths. Although natural pigment widely permitted as food coloring, but countries for the definition of natural food coloring and licensing situation is not the same, some substances have been identified as spices instead of dye, so many spices not be recognized as a pigment. In Sweden, for example, the country finds turmeric, paprika, saffron and sandalwood is not a pigment, but spice. Others such as Italy, the Netherlands, Switzerland and Norway and other countries have similar provisions of food legislation. Natural pigments (NaturalPigments) the development and application of science and technology workers has become the industry issues of common concern. People trying to get the natural pigment from a variety of animal and plant resources, while exploring their physical activity to relieve and solve the problems brought about by a synthetic pigment. However, due to natural pigments change color unstable during its use (such as light, temperature, oxidation, pH value, medium polarity, metal ions, additives, etc.) are susceptible to a variety of factors affect the occurrence of fading, discoloration and other aspects of , which will affect its coloring effect, severely restricting the natural pigments instead of synthetic pigment process.