by admin | Jan 23, 2021 | Blog, Monascus Red Color
Monascus Red color refers t the Red yeast rice. These are the pigments. The best way to obtain is a fungus. It refers to Red koji rice. Some common names are Red Yeast Rice Pigment, A Red koji Rice, Monascorubrin, Rice Kernel Discoloration, Maize Silage Mould, and corn Silage Mould.
Monascus red color has a long history for its use in China as a big source of natural color. The color is the best usage in food in china for many centuries. It was an important ingredient in beverages. It was a flavored component. Monascus red color has vital importance to use in Chinese medicine. It had a long history in Chinese herbology. It is perfect for usage in curing the stomach. China is the world’s largest country in its production. The use of it is increasing day-by-day with its increasing demand in China. It uses by the people in China. The Chinese people demand it more and more.
U.S. FDA P over Position over Monascus Red
The U.S. FDA position is that red yeast rice items that contain monacolin K are indistinguishable to a medicine medicate and, in this way, subject to control as a medicate. In 1998, the FDA started an activity to boycott an item (Cholestin) containing red yeast rice extricate. The U.S. District Court in Utah ruled in favor of permitting the item to be sold without confinement. Monascus red color had its use in the history of the united state. In the USA, it is used in food. European Union used color in food and many other applications.
European Union Stance over Monascus Red
The European Union food and drug administration banned the use of the monascus red color. They said that it contains harmful components. These components affect human health. European Union FDA said that the color contains the monacolin k which were identical to the prescript drug. The European Union food and drug administration banned the use of it. At that time, it considers a harmful agent to health. People should avoid their use.
European Food Safety Authority Board on Monascus Red
The European Food Safety Authority (EFSA) Board on Food Additives added to food. It concluded, red yeast rice arrangements contained monacolins. The Board was incapable to recognize any addition that it seems to consider as secure. The reason given was case ponder reports of extreme antagonistic responses to items containing monacolins at a very low amount of 3 mg/day. Red yeast rice suggests amid pregnancy or breast-feeding.
Indian Stance & Trends on Monascus Red
The food and drug administration of India has been alarming the people to not use it. They said that little quantity of color has not a bad effect on the body. The increasing amount increases the risk of the diseases. Monascus red has a long history of use in India. These widely used in Maharashtra. Hindus used the color for different purposes.
It uses in Asian countries for many centuries as a natural source of colors. It uses in beverages in Asian countries.
A Historical American Development on Monascus Red
In 1998 food and drug administration take a step to ban it. FDA banned the products that contain the monascus red pigment. They ran the campaign to avoid the use of the monascus red color. The U.S district court favors its use without any restriction. They said that it is not harmful. These colors can use by humans. These colors have vital importance in our long history. In 2001 in the U.S Court of Appeals it became a reserved appeal. In 2007 the FDA sent warnings to the two companies that were selling the products containing the color. The products withdrew at that time. In 2012, there was a survey. The survey carried out on the different ratios of the color in different compounds.
In 2017, the survey carried out on the amount of the color. They carried out that these products contain none to the prescription amount of the color. Monascus red color amount varies in different products.
Monascus red was long ago used in different
applications. It is safe to use. Its safety depends upon its quantity. It is
used in beverages and food to add flavor to them.
by admin | Jan 10, 2021 | Blog
The origin of natural food colors is highly organic as well as natural. They are purely made from natural products by making some extraction procedures. Their principal role is that they impart the desired color to the food when added the desired natural food color. They are purely and completely made from edible natural resources.
Extraction of Natural Food Colours
Natural food colors are made from natural edible food resources by doing some physical or chemical extraction. To get a desired natural food color, one should select a desired color natural edible food resource. Pastes, liquid, gels are all forms of natural food colors. Domestic cooking and commercial level food production both are using natural food colors. Natural food colors are the demanding product of today just because of their natural extraction. These are also demanding due to less impact on humans health. They are not harmful to human health. These are preferred artificial products.
Most Significant Natural Food Colors
Color is one of the main facets that the manufacturers have to keep in mind while developing them. Many of the food colors are degraded with time. They may be degraded when they are heated. These colors must remain as it is thought their shelf life.
Some
important natural food colors
Caramels
It
is mostly used in soft drinks and baked products. It is a light stable product.
It is a temperature stable product. But its stability in the different products
is depending upon the quantity of the caramels used. It provides color to baked
products.
Riboflavin
It
is commonly known as vitamin B-12. It is used in dairy products. It provides
color and flavor to them. It is
water-soluble.
Carbon black
It
is most commonly used in sugar confectionery. It is also light and temperature
insoluble.
Some other Important Food Colours
Curcumin
It
is the pigment that is obtained from the turmeric. It’s color become fade in
the light. But it has good stability in the heat. It is a good spice. It gives a yellow color
to the food when it is added to them. It
is most commonly used in pickles and confectionery. It is the most widely used
yellow pigment.
Carotenoids
These
are the most commonly used pigment. They
are often used to provide the red, orange, yellow color to the food. There are
over 400 carotenoids pigments are discovered in the plants and vegetables.
These are all used in domestic cooking to provide color to the food. The
production of the carotenoids pigments is about 1000 million tons per
year. There is no effect of the pH on
them. They are all heat soluble. They
are in the oil form. They are used in soft drinks. They are used in dairy
products.
Chlorophylls
These
are the green pigments obtained from the plants. They impart the green color to
the food to which they are added.
Ceramic acid
It
is a water-soluble pigment.
Betaine
It
is water-soluble and has little stability to heat and light.
Anthocyanins
It
is a water-soluble pigment. It provides the red, purple, and blue color to the
food.
by admin | Dec 25, 2020 | Blog
Colors offer an eye-catching appearance to the desired products. These can include cosmetics, textiles, food, and pharmaceutical products. Many years ago only synthetically synthesize colors were available. These colors were used as food coloring in many industries and bakeries. With time, people thought about where to buy natural food coloring agents. As these synthetical dyes were becoming a source of allergies in many of the peoples. It owes the harmful aspects of these commercially available dyes. The trend moves toward prepare or buy natural food colorings.
Sources of natural food colors
Natural food colors can obtain from a diverse number of resources like plants, insects, and, microorganisms. Color food utilizess by using plant extracts and plant extracted dyes. For example, yellow food color can obtain from marigold beetroots or berries, orange food dye from annatto, red food color from tomato, and green colored dyes from leafy vegetables. A diverse number of numerous species of algae, molds and, bacteria can also utilize for natural food coloring agents. Pigment yielding microbes and microalgae are comparatively common in nature. They are more significant for food colors as having high productivity in a span of a very short life cycle.
Why
we should buy natural food coloring
As synthetic food colors prepare by the use of chemicals. They were causing many of the health issues in humans. The use of food coloring dye shifts towards natural colors. Natural pigments extensively use on a larger scale. As natural dyes are non-carcinogenic, non-toxic, and are less health hazardous. The use of natural pigments provides many pharmacological and many other healthiness advantages. Natural ones are much reliable than synthetic ones. They have excellent stability as compared to synthetic food colors. And the more important one is that natural food colorings have a taste that commercial one doesn’t possess. All of these advantages additionally boosted their use in the market.
Which form is best to buy natural food coloring?
Natural food coloring can buy in two forms I.e., Concentrated liquids, and powders. Powders are easy to use as natural food colorings. Powders can dissolve easily and lead to give a more intense color. The powder’s natural food colorings can use directly to a frosting. Depending on your choice you can also dissolve these powdered food colors in a small amount of liquid like milk and water before use. The concentrated liquid can buy in the form of juices and liquid puree. The liquid puree contained some of the concentered material. The puree can convert into a fine liquid by grinding by your own choice.
Common ways to buy natural food coloring
With the extensive demand for natural food colorings, many medical companies and pharmaceutical agencies are now preparing the natural food colorants. These are available in the market as well as in online stores. Anyone can buy these natural food coloring simply by locating the nearby shop of natural products or by contacting the pharmacological companies as well.
by admin | Dec 14, 2020 | Uncategorized
Natural food coloring is made from natural ingredients. We can make them by physical and chemical extractions that results in the extraction of a particular pigment. Natural Food colors are mostly used in domestic cooking. They come in many forms such as solid, liquid, galley, and paste. Natural food coloring is used to provide a characteristic color to the food. These are not the characteristic ingredient of food, they just provide color to them. “Coloring food” is something that is used by the food industry to provide color to the food. They are environmentally friendly. Save to use.
To make colors
In order to make the red color, you can use the beat or strawberries. Dry them and crush them to powder. Add them to your food to make a color in your food. To make yellow color just add the turmeric to your food. To make an orange color you can use carrot juice. For green color, spinach is the best to use. For blue color red cabbage can be used and for brown color, coffee can be used.
Harmless to use
As the natural colors are obtained from natural sources, they are harmless. There is no chemical used in their making. So, these are saved to use. Natural colors are appealing to consumers as they are not harmful to the environment. Natural food colors are harmless as many of them are used in beauty products. Carmine is used in lipstick and it is not harmful. To obtain the soothing shade natural dyes are the best to use.
The harmful effect of natural food colors
These can be harmful to some extent. Natural food dye hematein and hematoxylin are obtained from the logwood. These create a harmful effect when they are inhaled, ingested, or absorbed by the skin. Another natural dye source “bloodroot ”is also harmful. When it is inhaled it may cause irritation and inflammations on the skin. Moreover, when we use the mordant to fix the dye on the fabrics they may cause a toxic effect. Many mordants such as iron, copper, and aluminum cause a toxic effect when used as a fixer to fabrics.
One of the popular opinions to use these natural dyes is that they are made from natural sources so they are safe to use and they are eco-friendly. They are not safe neither they are ecologically safe than synthetic dyes.
The disadvantage of using natural dyes
Natural dyes are used in large amounts to dye a piece of fabric. For example, in order to dye one pound of cotton fabric, 5 grams of synthetic dye is used while about 230 grams of natural dye is used. To use natural dye is more expensive. The color of natural dyes fades quickly. The availability of natural dyes is another issue. The raw material to make these dyes vary from season to season as compared to the synthetic dyes. Sustainability is an issue for the production of natural dyes.
by admin | Dec 6, 2020 | Uncategorized
The root of natural food dyes is vast. They are made from a wide range of sources such as vegetables, minerals, fruits, and the bark of plants. They provide color when we add them to the food or drink. They vary in their forms such as powder, gel, liquid, and solid. There are used on the commercial level as well as on the domestic level.
NATURAL FOOD DYES
These are some simple
steps to make natural dyes. First of all, choose
the source from which you want to extract the natural dyes. Collect about 1 cup
of fruits and vegetables. Chop them in a chopper. Allow the food and vegies to
provide more color to completely saturate the dyes. Transfer the chopped
material into the saucepan and add the water. Add water twice that of the
quantity of the chopped material. As for 1 cup of the chopped material add
about 2 cups of water. Boil it. About one hour when the dyes reached the
desired color turns off the heat. Allow it to cool at room temperature. Stain
it and store it.
HOW TO DYE FABRIC
Natural dyes are used to provide colors to the clothing. Mordent, a fixative that is used to impart adhering to the dyes to fix on the cloth. Fabrics require one more step to hold the dye in the case of natural dyes. Here are some steps to produce lovely colored fabrics. For fruit dyes, take ¼ cup of salt and approximately 4 cups of water and stew the clothes for 1 hour. For vegetable dyes, take 1 cup of the salt and cups of water to stew the cloth for 1 hour. After one hour wash out the fabric in cold water. Remove the excess water from the fabric. Soak it in the dyes. Place the fabric in the dye container for about 24 hours. Wash it with cooled water. Dry it in the air.
PROTECTION WITH DYES
As fixative or mordent is necessary for the dyeing process. Many mordants are highly dangerous. Iron, copper, and tin are used as fixatives, but these are very dangerous ones. We use salt as a natural fixative.
SOME IMPORTANT NATURAL
DYES
1- CAROTENOIDS
Carotenoids are
important pigments of plants, algae, and some bacteria. They provide the
yellow, orange, and red color to different parts of the plants, fruits, and
vegetables. They have more than 600 types.
2- CHLOROPHYLL
It is one of the most
important green pigment which found most commonly in cyanobacteria, algae, and
plant. Chlorophyll mostly absorbs blue light and to some extent red light.
3- ANTHOCYANIN
These are the pigments that provide the purple, red, and blue color to the vegetables and plant. It has antioxidant activity. Variation in the intensity of their color is due to the acidity or alkalinity. It most denatured by heat.
4- TURMERIC
It is one of the most
important pigments which provides the yellow and orange color to the food. Its
color variations depend upon the acidity and alkalinity. As pH increases its
color changes to green slowly.
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