Cosmetics, for those of you who might not be familiar with it, are a range of products from body spray to perfumes, lotions to face creams, hair gel to lipsticks, all those which add value to a physical appearance of a man or woman.
As cosmetics are generally a part of our everyday lives, it is important to be notified about an array of different natural colours used in these.
Monascus red colour
In simplest possible terms, monascus is a natural colour actively use in food products. When red yeast is ferment, the output is the said colour. It has been said to have been use in cosmetics more often, due to its colour and availability.
You might be wondering if the pigment has any adverse effects on the applied surface; scientists have deduced that there aren’t any side effects, and thus, is safe to use.
Carmine
It is fundamentally a red dye extract from female insects. Carmine is also termed as chochineal. It is widely use in cosmetics products, with red lipsticks and red-coloured facial cream on the top of the list.
According to scientists, the presence of antioxidants in the pigment might improve your skin texture, adding value to your appearance
Rosmarinic pigment
As the name suggests, rosmarinic dye is derive from rosemary, a herb. The said dye has been examine in products which are coloured red-orange. There is a high availability of rosmarinic, and fits perfectly in cosmetics, constituting minimal side effects.
Radish red colour
Distinctively known for it’s red-colour property, it’s easily solubility in water makes it feasible for use in shampoos, hair gels, handwashes, oil, etc. The mentioned pigment is derive from an edible vegetable.
It has been report that radish has high occupancy of Vitamin C, an antioxidant, that helps in protecting skin cells from damage.
Beta-Carotene
Beta-Carotene is a natural product colour responsible for the production of Vitamin A. Vitamin A, in turn, keeps your skin, eyes, and hair healthy. Likewise, the said vitamin is an antioxidant that prevents cells from damage. The colour can be widely recognize in cosmetics across the world and does not carry with it any calamitous effects.
Chlorophyll
For those of you who have studied science, they were taught that chlorophyll is a green pigment through which plants make food. Correspondingly, we should be aware of the fact that many cosmetics manufacturers use this pigment to give a greenish shade.
This may range from soaps to shampoos, creams to face masks, etc. The cooling feature of chlorophyl is admire by many and will continue to do so in the near future.
Gardenia Yellow
As the title represents, gardenia is a dye which is yellow-colour and derive from Gardenia Jasminoides Ellis, a fruit-giving plant. Most commonly seen in sunblocks, lemon-flavoured cosmetics, and shampoos.
It is easily soluble in water and stable on alkaline side. Besides the mentioned category, gardenia yellow is also popularly use in food products and beverages.
We
now have come to realize about the various natural colours used in cosmetics.
These play a significant role in the ultimate appearance of a product and thus,
drives market sales.
To introduce you to the topic, carmine, also commonly known as cochineal, is a natural food colour that is drawn out from the structure of female insects. The insects, red in property, gives out red pigments when taken out. According to studies, these types of insects can be frequently found in Latin America, a part of the country which constitutes several other regions. But are we aware of the fact that what can be used in place of carmine? Let us give you a detailed discussion about it.
Why substitutes?
As human beings are sensible enough to consume certified products, i.e., approved from the food authority. The said food colour, possessing this distinct feature of extraction from an insect, is not consider safe to eat. Thus, the manufacturers need to seek for different alternatives that can be used instead of cochineal.
Anthocyanins:
In
simplest terms, anthocyanins are pigments that can be examined in natural
products, the fruits and vegetables. They typically portray red, purple, or
blue shades, directly linked with their pH (Power of hydrogen). In this
contemporary world, some of the common edibles that have anthocyanins are
blackberries, blueberries, and cherries.
After giving heat to the dye, the dye preserves its red colour, therefore, making it a stable alternative to cochineal.
Monascus:
Monascus is basically a classification of yeast, particularly the red yeast, use quite often in countries like Japan and China; red yeast is broke down into smaller substances, and that’s what exactly is monascus. It’s red-coloured characteristic makes it feasible for use in place of carmine; monascus is generally include in edibles like meat, ice-cream, rice, beverages, ketchups, etc. The Chinese are the most familiar with this pigment, according to researches carried out.
They are safe for consumption, don’t carry with them adverse effects on health, and should be used by the producers in lieu of the carmine.
For those of you who might not know what paprika is, it is a food spice compose of red chillies; the red chillies are broke down until it becomes powder. The said powder is paprika. It’s dark orange to red property can be a perfect competitor to carmine. Surprisingly, the spice also contains health benefits; capsaicin is a compound that has antioxidation property – combats several types of cancers, boosts immunity, and aids in the personal well-being of an individual.
It’s widely use for topping on consumptions like rice, vegetables, and meat. The spice can be cost-effective for the manufacturers in the long run, and so, they should take up this and remove cochineal.
Beets:
Beetsare vegetables that are often a part of salad. They’re dark-pink to slight-red aspect aims at replacing the pigment mentioned at the very start. They’re available on beet plants. They can attain to the pH level as that of the carmine, making them viable for use in yoghurts and dairy products, which includes milk and cheese. Beet is cost-effective, holds numerous health benefits, and has a great sunlight stability.
Ever thought of what exactly does E-numbers represent, when we have a glance at the list of ingredients used in that specific product, maybe Lays? Let discuss in detail.
Introduction:
E-numbers, also commonly known as “European Numbers,” is a labelling action introduced by the “European Food Safety Authority,” (EFSA) in the early 1970s to mark a specific product as safe for consumption; it generally replaces the name of a preservative, additive, or chemical name.
A large number of consumers often get worried about whether the ingredients used in the product might not have adverse effects on health, so the EU setup the said organization to satisfy the consumers.
There are a total of 27 countries within the EU till date, with the inclusion of Germany, Denmark, Italy, and Spain.
Single Benefit to Manufacturer:
If you're a manufacturer, the single biggest benefit of having EFSA label at the back of your product packet might actually increase your sales; as consumers are now becoming more detail-oriented, they will definitely choose products that are health-friendly.
Various examples:
According
to researches carried out by chemical experts, there are certain categories for
which E-numbers are normally there. The following numbers are found within
European borders. Apart from this, there is a country in which ‘E’ is omitted
and only number is written, and that’s none other than Australia.
An edible high in antioxidants are meant to be healthy when consumed; fruits and vegetables are the main types of consumptions that contain antioxidants.
The E-number associated with the said ones generally lie between 300 and 399; if the maker is selling tomato sauce, this signals that the product contains Vitamin C, which is a type of antioxidant. Therefore, if there’s E-321, or maybe E-456 written, you should be aware of the fact that the said range contains Vitamin C.
Preservatives
Similarly, let’s talk about preservatives. For those of you who might not know what preservatives are, they are special substances that minimizes microorganisms' growth and prevents the product from decaying, which makes it futile. Beverages, processed foods, paint boxes, body sprays, and even medications contain preservatives. The E-number for the said chemical ranges from 200 till 299. For instance, you head over to the supermarket to buy a frozen packet of meat, you might see E-298, or maybe E-253 labelled, or you are in need of a Coca-Cola, you will visualize various numbers, E-222 or E-278, E-277 or E-230; there’s nothing to be frighten about.
Likewise, let’s talk about sweeteners; like cookies, ice-creams, pancakes, and birthday cakes cannot be prepared without sugar, given that a high intake of sugar increases blood sugar levels, so what to do now?
Thus, a vast number of confectionaries are actively investing in sweeteners and softness of the product; sucralose and fructose syrup are commonly use worldwide to replace harmful sugar. The E-number for the said category varies from 700-999, limiting to European customers.
The above information could be use by an individual to better select a product according to your health.
Conclusively,
E-numbers are not a symbol of harm to your body. Instead, they replace the name
of a specific chemical with a number, so that the EFSA can easily track their
data by simply entering a number rather than full name.
A natural food colour is basically a dye derived from consumable fruits, vegetables, leaves, and minerals . A chemical process takes place usually in separating the pigments from the edibles. Their unique property of representing a specific colour, ranging from black to green, is what our main subject of discussion is; it’s certain that there is always a need of a man or an organization to fulfil the said property.
Key elements:
We must be very well aware of the factthat the dynamic world has shown us how the food industry has transformed through the years passed by. Likewise, adding natural colours to a meal, to give a good-look and add to its flavours, has become more important than ever.
The fundamental reason for this is increased population and less supply, through which all individuals are not able to attend to that specific dish. Therefore, businesses are actively purchasing food colours in bulk.
Suppose you are a restaurant owner or maybe a small confectionary shop proprietor, have you ever wondered about which food colour supplier to partner with? Let’s get a detailed discussion over it.
Budget:
The first thing that might cross into your brain is the money. How much of a money will your supplier cost you?
To make an informed decision about this, it is important to know about the different prices offered by the provider of the said item. Besides, communication and the power of convincing is the key.
You need to introduce the positive outlook of your business and have talks over long-term partnership, which might actually turn the deal towards your end.
Different colour value has a different cost, those certificated supplier’s product is a little higher. When you plan to change the synthetic colours to natural colour, you may need to be ready for the higher cost.
Quality:
In businesses, quality is considered as the “King”. You must realize the significance of quality and have little-to-no compromise on it. Consumers would eventually shift to any other eateries, which means your own loss towards the end of the day. You must find a supplier with a quality product at a market competitive price. This shall surely benefit your business in the long run. We do recommend you to test natural colour samples from supplier to ensure that colour can be used for your end product
Search for professionals:
A skilled one in the field would be the perfect collaboration. It is recommended to ask the provider for his portfolio,
raise a knowledge-related question to check his understanding, and then take a day or two to decide. You shall also search for any available websites of the partner.
Production space:
It would be a smart choice to be educate about the manufacturing plants available in your geography. The closer the plant, the lesser the transportation cost, which will help you in cost reduction. Similarly, your precious time would be save if any product-issue query arises.
Brand Image:
Likewise,
the provider should have good customer reviews, a strong market reputation, and
a strong clientele body. This would help in clearing your doubts related to
product quality, quick answers to queries, etc.
According to researches, China is highly reputable in food colours industry, which contributes to a major factor of their strong economy,
increased market capitalization, and global strategic partnerships. Chinese suppliers are more competitive on natural colours, and Indian suppliers are more competitive on synthetic colours.
Chlorophyllin is using as an additive to medicines or food colouring, which can be taken with meals as a supplement. Chlorophyll is that the natural substance present in green plants that provides them with their colour. So it helps plants to soak up energy from the sun as they undergo the method of photosynthesis.
This edible is found in green vegetables and other plant-based foods, like algae. The greener the vegetable is the good its chlorophyll content.
For more than 50 decades, Chlorophyllin is used to treat bad-smelling wounds & it is used to speed up slow healing.
It's semi-synthetic, water-soluble, but it is not fat-soluble. At the same time, if we talk aboutChlorophyll, it is a natural substance in plants & is naturally in oil-soluble form.
We only can use Chlorophyll in the limited application. That's why Chlorophyll is always converted into Chlorophyllin.
Difference B/w Chlorophyll & Chlorophy
Chlorophyllin
Chlorophyll
Is water-soluble & it can be used in gummies or boiled sweets
Is oil soluble which is use in applications like cocoa butter or compound coating.
It is found in the chloroplasts in green plants.
It give plants and algae their green color
Chlorophyllin is water soluble ,where sodium copper salts derived from chlorophyll.
There are two categories of chlorophyll (A) & (B) both are
fat soluble
This is a chemical made of chlorophyll
Its basic structure is porphyrin ring
Is not a fat soluble
Is fat soluble
Why we need to Conversion
Chlorophyll is always in oil-soluble form, but unfortunately, it can not be used in as much application, so we convert it into a water-soluble form so we can use it in as much application as possible.
And To convert chlorophyll to chlorophyllin, we put it through a process called ‘saponification. During this process, non-water-soluble are removed. So As a result, pigment is water-soluble and appears slightly more vibrant in colour than the first chlorophyll. It is often utilized in applications like hard candies and boiled sweets.
Benefits of Chlorophyll & Chlorophyllin
Benefits of Chlorophyll &
Chlorophyllin
Chlorophyll
Chlorophyllin
It improves the immune system
Antioxidant
Kick out the fungus from the body
Anti inflammatory
Detoxify blood
Helps to stop body from absorbing bad
chemicals
Helps in cancer prevention
Good for skin
Give your body energy
Use
as a medicine
Both chlorophyll & chlorophyllin have similar properties. However, results from the research are still sundry about either chlorophyll can boost your health in these ways. But Larger, more rigorous studies are needed to guage the potential health benefits of chlorophyll.
Dosage & Warning
The appropriate dose of chlorophyllin depends on various factors like the Individual age, health, & various other conditions. At present there's not enough scientific information about how much dosage should be consider of chlorophyllin. So you should contact your general physician or doctor before using it
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Phycocyanin is maybe a filamentous cyanobacterium that's blue-green. It's a pigment-protein complex from the phycobiliprotein family, which comes with allophycocyanin & phycoerythrin. It's water-soluble.
Today we are going to discuss in detail that how Phycocyanin is made & how can we get benefit from using it within different applications
Processing Information
Extraction Processing details which is applicable and include HACCP & CCPS plan
CCP1
CCP2
CCP3
CCP4
Certified Spirulina powder
Seperation of Solid Liquid
Spray dying
Put In storage
Soak Raw Material
Filtration & Ultra filtration
Mixing,sieving & packing
Breaking the cells of spirulina
Ultra High speed centrifugation
Foreign Material detection
Subunits of Phycobiliproteins
There are two subunits of phycobiliproteins, "Alpha & beta", which have the protein's backbone where one or two tetrapyrrole chromophores are covalently bound.
Phycocyanin is usually found in the cyanobacteria, which grow nearby hot weather because it can remain stable up to 70 °C, with light-absorbing behaviours at 20 and 70 °C.
Thermophiles contain a bit different aminoalkanoic acid cycle making them stable under these higher conditions.
The relative molecular mass is about 30,000 Da.
The stability of this protein invitro at these temperatures has been disported to be substantially lower.
Photo-spectral inspection of the protein after 1 min exposure to 65 °C conditions during a purified state demonstrated a 50% loss of tertiary structure.
Making of Phycocyanin
There are various methods for the production of Phycocyanin, including photoautotrophic, mixotrophic, heterotrophic, & recombinant production.
Production of Phycocyanin happens where cyanobacteria spread in open ponds in tropical or either subtropical regions, whereas the production of
Mixotrophic algae grow in the culture where they have the source of organic carbon like glucose.
Let us have a look at Subunits of Phycocyanin.
Subunits of Phycocyanin
Phycocyanins are made up of phycocyanobilin as chromophores are specified to C-phycocyanins C-PC.
The monomer of C-PC contain dissimilar α- and β-polypeptide units (∼20 kDa), containing 1 & 2 phycocyanobilins covalently sure to cysteines at position 84 (α) and 84 and 155 (β)
The monomers aggregate quickly to make trimers (α,β)3 and hexamers (α,β)6
The latter is an essential part of the phycobilisomes—a supramolecular assembly of phycobiliproteins in cyanobacteria and algae.
Intro to Phycobiliproteins
Phycobiliproteins are proteins that set up light-harvesting antenna complexes (phycobilisomes) and act as photosynthetic accessory pigments in cyanobacteria and alga (Yan et al., 2010).
They might even be used as storage protein in some algae, deteriorate to provide nitrogen within the absence of nitrogen.
Usage Of Phycocyanin
This natural pigment is primarily used in Japan & China as a colouring agent, and it includes various health benefits like, For instance
It promotes blood cell growth
It also Improve immune function
Make health good enough to fight with various diseases
And many Other health benefits
Application
Cosmetics
Dairy products
Jellies, Gum candies
Beverages
Cosmetics
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