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Two common types of coloring agents available on the market

Release time:

Aug 30,2023

　　Food additive manufacturers explain that colorants, also known as pigments, are substances used to impart color to food and thereby enhance its sensory qualities. The two most commonly encountered types are:
　　1. Natural food colorants are primarily pigments extracted from animal and plant tissues. However, natural colorants have a relatively complex composition, and even after purification, their effects may differ from those of the original substances. Moreover, during the refining process, their chemical structures may also undergo changes. Additionally, there is a risk of contamination during processing; therefore, it cannot be assumed that natural colorants are necessarily pure and harmless.
　　2. Synthetic food colorants are artificially synthesized pigments. The characteristics of synthetic food colorants include: vivid colors, stable properties, strong coloring power, high fastness, the ability to produce any desired color, and low cost as well as ease of use. However, most synthetic colorants are harmful to human health. Some synthetic colorants exhibit direct toxicity due to their inherent chemical properties; others may generate harmful substances during metabolic processes; and during the manufacturing process, they could also be contaminated with arsenic, lead, or other hazardous compounds.

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