by admin | Feb 18, 2022 | Blog
“Clean labelling” is a consumer-driven movement that urges food manufacturers to provide goods with simple labels that disclose natural ingredients and very few chemical additives.
Clean-label food and beverage items have been popular for a long time.
According to “Food Business News,” global sales of clean-label foods and drinks were $165 billion in 2015, with $62 billion coming from North America.
By 2020, global revenues might reach $180 billion.
This shows that, despite the time and effort required to assure the safety and quality of alternative ingredients, a growing number of food businesses will join the clean labelling movement.
Firms & Food Industry
Many
large food businesses, such as Campbell Soup Company, Nestlé, and
Mars, have pledged to eliminate artificial food additives, and clean
labelling is driving food product development innovation.
Clean
labelling is becoming more of a requirement than a trend in the
United States and around the world to stay competitive.
A
successful clean-label revolution necessitates a thorough
understanding of consumer perspectives, but many consumers are
unaware of or disagree about what constitutes a clean label.
Furthermore, switching from artificial to natural components is not a simple procedure for food firms.
Clean labelling will be discussed in depth in this publication, from both a consumer and an industry standpoint.
But How To Define Clean Label?
Here
are four clean label required components
-
The
product’s total weight
-
The
address of the manufacturer
-
The
nutritional information &
-
The
list of ingredients, including allergens and health claims
There is currently no legal or regulatory definition for “clean label.”
The term is defined by both the consumer’s view of what “natural” means and the marketing strategies used by food makers.
The
term “clean label” might imply many things to different
individuals, but it usually refers to the following concept.
-
Artificial
tastes, artificial colors, artificial preservatives, or synthetic
substances are not used.
-
Simplicity:
Fewer chemicals and easily identifiable substances that don’t sound
synthetic or chemical
-
Transparency:
entails knowing where ingredients come from and how goods are made.
-
Minimal
processing: involves using procedures that customers are unaware are
fake.
A clean-labeled product may have a shorter ingredient list or words on the food label such as “natural,” “simple,” “no artificial,” and “no preservatives.”
Ingredient Transparency
Ingredient transparency gives insight into the origins of those ingredients and the methods used to obtain them, whereas clean label refers to specific types of ingredients in food.
The
Clean Label Project has raised consumer awareness of what should and
shouldn’t be included on ingredient lists.
While the terms “clean label” and “label transparency” are similar, the distinctions between them might contribute to the confusion generated by today’s food labelling.
Both concepts, however, are critical for gaining consumer trust.
Industry Nowadays Activities
Many
large manufacturers have pledged to reduce their ingredient lists and
others have added explanations to sensitive substances on the label
to make them appear “clean” or “natural” to
customers.
Other
tactics, such as ingredient counts, are used by certain food firms to
express the clean-label philosophy.
Learn More about Natural Colors click Here.
by admin | Feb 11, 2022 | Blog
In simple words you can say that natural color is what you obtain from the natural things that have the ability that it can be used as a food color like vegetables, seeds, algae etc. Use of natural color is completely safe. Some examples of natural food color are carotenoids, chlorophyll, anthocyanin, and turmeric.
We have various natural food color that are very beneficial for the health to check our products click Here.
Advantages using natural color in food
- Although not all natural Colors have been tested for health safety, but mostly are regarded safe and healthy to use in the long run.
- Because of the extensive research and development that has gone into identifying alternatives to artificial colour additives, Natural colour has a startling number of colours to select from. Purple sweet potato extract is currently being studied as a new source of natural colour.
- The pigment in potatoes is difficult to extract and expensive at the moment; however, researcher Stephen Talcott is dedicated to discovering the best ways to obtain that colour quickly and inexpensively.
- Color stability, intense colours, and a broad colour range comes in the advantages of natural food color.
- One of the best things about natural food color is that it makes the food looks so attractive so customers get fascinated just because of its beautiful colors.
If
we talk about artificial colors so it has various side effects which
are very bad for health refrain from using artificial colors some
side effects of artificial colors are
- ADHD
is a type of hyperactivity.
- Irritability
and depression
- Asthma
and hives.
- Tumor
development
Please avoid artificial colors to use in a long run
Disadvantages of using Natural Food Color
- Because natural food colorings are produce from real food, they may have a distinct flavour that affects the product’s taste. When expose to high temperatures, they are also not guarantee to preserve their original hue.
- Furthermore, because it is create from natural products, it may trigger an adverse reaction in those who are allergic to the product from which it is made. Natural food colorings are more expensive than Artificial food colorings.
- FDA approved most of the natural food colors because it’s very easy & safe to use.
- Natural food colouring is safe to consume and can be use instead of artificial food colouring to reduce the amount of processed food consumed. Carotenoids, chlorophyll, anthocyanin, and turmeric people using from decades.
To Check & order natural food colors visit Natural colors.
by admin | Jan 17, 2022 | Blog
Sodium Copper Chlorophyll
It is used as food colorant & supplement.
Its color is dark green talking about its properties so it has antimutagenic and antioxidant properties.
Talking about how it’s gotten prepared so it obtains from natural chlorophyll.
This product we are offering comes in powder, liquid & oil soluble form
Applications
Mostly uses in the dry beverages’ mixes, ice creams & confectionery as well.
- Assists in the body’s natural blood-cleansing processes.
- Protects and builds healthy cells promotes circulatory, intestinal, digestive, and immunological health.
- Promotes a healthy pH balance in the body.
- Deodorizes the entire body, including the intestines.
- Free of Parabens.
Antioxidant
Sodium copper chlorophyll has antioxidant properties.
Chlorophyllin has antioxidant properties, and it may neutralise a variety of physically relevant oxidants in vitro.
Some evidence with the help of animals research says that using copper chlorophyllin may reduce oxidative damage caused by chemical carcinogens and radiation.
Skin Healing
Its proven helpful in reducing the inflammation of the skin.
Internal deodrant
It is very use full & effective when its comes to eliminating the digestive tract odors which is because of the incontinence, colostomy, ileostomy.
Improves Kidney Function
Sodium copper chlorophyll normalize the urine parameters which results in improving the kidneys funtion.
Cancer, Skin, Weight Management
Chlorophyll supplement companies say that it can enhance red blood cells, aid weight reduction, mend damaged skin, reduce inflammation, and prevent cancer.
Although the list is impressive, few of the claims are support by scientific data.
"There’s some indication that chlorophyll skin treatments could potentially fight acne," Wohlford adds, "and there’s been very, very minimal evidence about weight loss."
"Aside from that, we know it’s made up of antioxidants and comes from plants." That’s about the limit of what we can confirm securely."
Dosage
Over taking anything is bad for you. Copper,
which is found in chlorophyllin, can have major side effects if taken in large levels for a sustain length of time.
When used on the skin, . It could make your skin more sun-sensitive.
The FDA is changing some food color standards to allow for the safe use of sodium copper chlorophyllin as a colour additive
In citrus-based dry beverage mixes as reported it is safe to use with no extreme bad side effect.
In response to a petition submitted by Kraft Foods, Inc., this action has been taken.
To send us inquiry please click on Inquiry
To explore more products click Products.
by admin | Jan 6, 2022 | Blog
Introduction
Natural food coloring refers to the extraction of pigments from natural sources. These natural sources predominantly include plants .
More people than ever before are opting for products with natural food coloring to avoid any health uncertainty in this contemporary era.
This article will learn about the impact of natural food coloring on human skin.
We are often caught up in this misconception that natural colorings do not affect the skin; people think plant-based colorings are completely safe.
This is inaccurate. On the contrary, coloring can stain skin because the concentration of the coloring exceeds the liquid, directing towards a higher probability of stain.
Each color occupies different characteristics & it completely depends of what kind of color you are using on your skin.
But the product that we are offering are mostly very safe to use & dont impact skin or put any stain on the skin. But there are various colors that actually affect the skin when using it in large amount.
The answer to the topic:
To be articulate, the answer is "yes." There exist numerous natural food colorings that actually can put stain on skin, whether short-term or long-term.
Each coloring performs according to its characteristics. Naturally extracted pigments from fruits and vegetables have been reported to stain the skin of the manifold. Some require a deep process of cleansing, while others fade away naturally.
So it completely depends on what kind of natural color you are trying to use.
Why is natural food coloring applied to the skin?
The reply to this is "festive." In these modern times, people apply natural food coloring for celebrations and get-together concerns.
They desire to be admirable in the eyes of others and want to look distinct in the function. For instance, the function lasts for 4-5 hours, and people find it "extreme" hard to get rid of the natural coloring.
Consequently, they end up losing their precious time in the cleansing process.
Solution
Whenever the human skin catches food coloring, the first and foremost aspect to consider is the quick removal of the color. Cleansing effectively prior the color drying would be your best bet.
If, for instance, you came to notice later, then adding vinegar solution to the affected area can work. Once done, wipe off gently with a towel.
If any changes aren’t experienced, then adding baking soda solution to the stained area could be opted.
Apart from this, the "smart" solution is the accessibility to technology which consumes less time.
Individuals with stained skin should look for the latest technologies in the local market and online, giving birth to deep cleansing and saving abundant time.
Conclusion
We reach an end here. Coloring stains need to be taken care of to avoid any unforeseeable precariousness.
If you are skeptical about anything, you are always more than welcome to take out time for research or consult a skin specialist.
Visit our Products
Learn More About Natural color click here
by admin | Jan 4, 2022 | Blog
It is a food additive which is having the E number 153. Commonly this pigment is known by the name of vegetable carbon also as a carbon black.
Regarding color of this pigment so it’s dark black which is used in the cosmetics as a eyeliner, mascara & lipstick as well.
Charcoal is known for its properties of clearing the toxins from the body.
Its typically used in the applications like Bakery products, cheese coating, decorations, cosmetics and pharmaceuticals. Today we are going to elucidate regarding its use in the cosmetics.
Toothpaste
Use of carbon black becomes trend in the world. It is used in beauty products and tooth paste as well. People use this pigment as well for whitening their teeth.
But what it does to our teeth? What carbon black do is basically it removes the stain from the teeth it not only removes but also soak up the surface stains as well which is one of its vibrant benefits.
One thing to be noted is you should pick up the well-known brand for using this as a toothpaste because many of charcoal toothpaste brands don’t have fluoride in them which results weaken the teeth of an individual.
Face cleanser
Use of carbon black helps the skin to become smoother & it also gives healthy fresh look to the skin.
When you apply this on your skin it removes all the dirt from your skin and makes your skin looks fresher and more energized.
Use in soaps
This
substance also uses in the soaps as well which is basically made to
clear out the pores and removes the acne as well. Soap is completely
safe to use on your body & face. Not only that it also helps to
stop premature aging. Charcoal soap is very good to treat the dry
skin & it also treats the eczema and psoriasis.
Psoriasis:
A
skin disease which cause red, itchy patches
Eczema: Swelling, inflammation of the skin
Shampoos
Many brands offer charcoal in the shampoos which removes the dirt & oil from the hairs without disturbing natural moisture of the hairs.
It not only helps the hair to get stronger but also do treat the scalp. These shampoos also help in the hair growth & treat the dandruff and itchiness.
Side effects
Vegetable
carbon is completely safe to use whether in cosmetics, food or
pharmaceuticals approve by EU & Canadian authorities. But using
this pigment in a excessive way whether in food, medicines or
cosmetics can lead to different side effects but those side effect
are not serious or life threating effects because we already mention
it’s a approved food additive.
To
send us inquiry please Visit Santacolor.
To
learn more about our products do visit Our
products.
by admin | Dec 20, 2021 | Blog
Introduction
The term "., I.e., products manufactured from plant and animal-based extractions. A product that undergoes minimal processing and contains the least possible artificial substances are said to be a "clean label natural color."
The global accessibility of the Internet has increased literacy rates, and individuals are opting for clean label natural colors at a much faster pace than ever before.
The growth of clean label products
The growth of the Internet has made individuals curious about the ingredients in a consumable product.
People nowadays are refraining from artificial ingredients that negatively impact their health and are slowly and gradually shifting to naturally-extracted products.
Though this is indeed a positive sign for the consumer market, the manufacturers now face certain challenges to cope up with. You might be eager to learn about these challenges, right? Stay connected, then.
Representation
Since manufacturers have long used artificial colors to beautify the product, switching to natural coloring might be costlier and time-consuming. The natural coloring may impact either the taste or the portrayal.
The sources for natural coloring, the performance of color under variations of conditions, the alteration in taste, and last but not the least, the cost are the key areas the developer needs to consider.
Any uncertainty after the launch of a product might eventually put you at a disadvantage because consumers have different options available on the other end. For instance, finding the substitute of caramel color and scrutinizing any side effects would require plenty of time.
Solution
The core solution to this is blending different natural colors to get the desired hue. Adding even minute quantities of different colors can get you the wanted color.
In addition to this, researchers suggest that opting for natural colors in a liquid form can ensure shade consistency and be prepossessing to the human eye. Powder forms are also a good choice but will eventually lose the original shade over time.
This is because an array of colors is disperse in the liquid solution, making the liquid form dominant over the powder.
A proper plan needs to be construct by the manufacturers and collaboration with scientists to make an informed decision.
Meeting consumer demands and adding value is the objective to be achieve.
In a nutshell, extensive research about the characteristics of clean label natural colors is imperative.
Liaison with the suppliers
Another important aspect of focusing on is collaborating with a trusted supplier. A good supplier always has answers to any uncertainties ready. The supplier can guide you on rooms for improvement in the manufacturing process
to achieve the desired product with little-to-no artificial ingredient addition, in correspondence to the market’s changing needs.
Conclusion
We reach an end here. As the global population seeks transparency in consumption,
the gradual shift from artificial to natural color is inevitable because consumers now consider their health the "top" priority. In response to this, the manufacturers need to adapt to this for a better future for everyone.
by admin | Dec 20, 2021 | Blog
Introduction
The red cabbage is a vegetable that predominantly exists in Europe and is commonly visible in Salads.
The red cabbage belongs to the Brassica group of vegetables and provides numerous benefits to human health. On the contrary, the red cabbage colour separates the colour from the cabbage, primarily in powder or liquid state.
This article will learn how the red cabbage changes its colour under variations. In addition, you will also get to know a brief insight into the health benefits.
Anthocyanins
It is important to remember that the colour present in the cabbage is due to the high volume of anthocyanins present. To those unfamiliar with the term “Anthocyanins,” they are flavonoids that give the red cabbage its bright colour, I.e., the red colour.
Anthocyanins are reported to possess antioxidants properties that are beneficial for human health.
It is crucial to note that anthocyanins possess a special feature that absorbs and reflects lucid colour to our eyes.
This colour could be dark brown, violet, red, blue, or a mix of these. People are often captured in the misconception that the abovementioned vegetable throwback the colour from an anthocyanin.
Reports state that there are multiple anthocyanins at the back functioning. Consequently, we get to visualize the bright colour due to the presence of anthocyanins.
Shade variations of the vegetable
If you own a vegetable farm or reside in an area where red cabbage production is abundant, you might have noticed the colour change. The red cabbage transposes its original colour from dark pink to purple, black-brown to blue. Ever wondered why this is so? Manifold would say that this is natural. There is a whole science behind it.
The colour variations are solely dependent on the acidic environment. The acidic environment refers to the pH value.
The pH value
The pH is an acronym for “Power of Hydrogen.” The measurement below 7 is acidic, and anything above 7 to 14 is alkaline.
The 7 is neutral.
The anthocyanins’ response to the pH value is what determines the colour. Following the researches, the pH value of the social must range from anywhere between 5.5 and 6.5.
Too low pH can lead to a lack of nutrients and affect the overall growth of the plant. Too much pH is also disadvantageous.
Let us now look at the divergence of colours under a specific pH.
on ph 2, the cabbage would reflect bright red-pink colour. At 4, the colour changes to light purple.
on 6, we get the common colour of the cabbage (dark-purple to red). When the pH reaches 8, the hue visualized is “blue.” This is how pH value is important.
Cooking
It is also advisable to cook red cabbage at low boiling points since increasing the temperature would lead to the loss of bright colour. Apart from this, if you want to experience a vivid red colour, adding vinegar to the cabbage would be your best bet.
by admin | Dec 2, 2021 | Blog
Introduction
You have seen orange carrots available for sale in the local market yet, but not every one of us is aware that black carrots also exist. Black carrots have a dark purple-black shade and are commonly consume in various parts of India and China.
Black carrot extract is consider beneficial to human health due to its antioxidants and anti-inflammatory characteristics.
Substitute for carmine
Nothing should be compromised on health. The FDA is getting strict and is enforcing the manufacturers to use the actual in the product to look for and make a decision. According to the FDA, a carmine possesses a small allergic property and might affect an individual’s health.
That being said, the manufacturers are now gradually looking for alternatives to carmine. That being said, black carrot extract could be use as an alternative. This provides a similar hue, i. e, dark purple to black, and is safe for consumption.
Used as a food colour
Black carrot extract is widely use in different products as a food colouring, which includes ice-creams, yogurts, and last but not least, beverages.
The black carrot contains anthocyanins, meaning that these compounds give a product it’s colour. The colour can be dark-purple or black. Scientifically speaking, they do not reflect harmful effects on human health.
Antioxidant properties
The black carrot extract is an excellent source of Vitamins C and E. These vitamins are beneficial to human cells and boost the immune system. The powerful antioxidants act as an obstacle to harmful diseases such as cancer.
Prevents arteriosclerosis
Arteriosclerosis is define as a severe condition that takes place in the human heart. This is primarily due to the poor blood flow to the tissues and organs of the human body. This, in turn, leads to the thickness of arteries.
What black carrot extract does is it lowers down blood sugar levels and ensures smooth functioning of the body. The extract is report to surmount obesity and thus prevents arteriosclerosis.
Cures Alzheimer’s disease
Alzheimer’s disease is generally describe as a disease that directly affects the human brain, giving birth to a lack of responsiveness and memory loss. This is significantly growing in this contemporary world and should be treat effectively. This is where the black carrot’s root extract comes in handy.
According to researches carried out by scientists, the extract contains a high-content of anthocyanins.
These are particular substances that provide anti-inflammatory effects to the human body. As far as Alzheimer’s disease is concerned, anthocyanins boost the nervous system and treats cell disorders.
Boosts fertility levels
It is a fact that many married couples desire a healthy baby but cannot conceive. This is chiefly due to low fertility levels of either gender. The consumption of black carrot extract creates balanced sex hormones and boosts sperm motility, i.e., sperm reaching an egg and fertilizing.
Conclusion
We reach an end here. The natives of India and China commonly consume the extract. The extract can provision side-effects if consumed in higher amounts than that recommended by a specialist. That being said, consulting a doctor before taking the extract would be your best bet since he would analyze your situation and advise accordingly.
by admin | Nov 17, 2021 | Blog
Introduction:
Ever wonder what is the source of the shade being used
in day-to-day cosmetics products? Perhaps you would have guess that they are natural colours derive from an array of sources. You guessed it right! But you need to be well aware of the dyes use in the products, mainly to research and search for any side-effects or harm associate with this, or the power to withstand under weather variations. We have gathered here to discuss the same.
The most common colours used in cosmetics products are Caramel, Carmine, Carotene, Annatto, Turmeric extract, and last but not the least, Zinc oxide.
The Carmine colour is subdivide into three main categories – the red carmine, purple carmine, and pink carmine.
Approval
Approval by the food regulatory body is a positive sign and means that the colour doesn’t provision any harm in the long run and is safe for applying to the human skin. Each country has a food authority that ensures the safety of the product. Having said that, from the consumer’s point of view, looking up on the internet for a specific colour being mark safe would be your best bet.
Two of the world’s most recognized regulatory bodies are the EFSA and FDA. They are present in Europe and America respectively.
What’s more intriguing is that they have properly managed websites that contain informative blogs about the natural colours – a consumer can read through them, educate himself, and stay updated with the websites.
Caramel
Caramel is globally use in cosmetics products, ranging from soaps to shampoos, perfumes to body sprays, lotions to powder, etc.
It is derive from the heat given to the sugar. What adds to the value of the colour is that it is approve by the FDA and EFSA, and also appreciated by other global bodies for its performance under different conditions. Besides, the purpose of this colour being add to cosmetics is to make look the final product appealing to the eyes. This in turn leads to consumers purchasing more of the product and manufacturers enjoying profits.
Carotene
Carotene, also commonly refer to as “beta-carotene” is a hue primarily add to cosmetics products to make them look luminous. Ranging from dark yellow to orange colour, you can examine the colour being utilize in cosmetics and used for orange and lemon flavours. As per www.fda.gov, the colour is safe for skin and holds no side effects such as allergies.
Annatto
The third one to hit the list is Annatto. The hue is extract from the plant termed as “Achiote”. Another reliable colour that is particularly use in hair dyes. The colour is report to provide positive results and cannot miss the cosmetics manufacturing process. As far as skin is concerned, you’re at minimal possible risk, and Annatto is tolerable by the skin.
Other applications
The above-mentioned colours are not restrict to a specific category of product. They are widely use in consumer goods, most importantly the foods we eat regularly and the clothes we wear.
Conclusion
In a nutshell, the above-mentioned colours are the most examined in the cosmetics category. If you want to be educated more about these colours, you always have an internet connection at your back. Researching about these and consulting specialists are worth your time in the long run.
by admin | Nov 11, 2021 | Blog
Introduction
Natural red radish colour is define as the colour derived from radish; a vegetable commonly consumed by the indigenous of the continent of Asia. The natural colour predominantly exists in spices, which are then add to the foods for a good portrayal and a mouth-watering taste.
However, you might not be aware of the colour’s extraction, the health benefits, foods that contain the radish colour, and last but not the least, any side effects associated with this.
Let us give you a detailed description of these.
Extraction
The extraction of natural radish colour refers to the separation of the colour from radish, an edible vegetable.
The extract is mainly in the form of powder or liquid, and contains anthocyanin; anthocyanin is fundamentally a compound that boasts antioxidant properties and is known to showcase bright red and purple colours mostly.
Apart from this, carotenoids and betalains are also examine in the extract, which more or less has the same function as anthocyanin.
Application
The natural red radish colour is primarily use in foods which includes meat and fish. Besides, the colour has widely been use for preparation of add-ons, which includes ketchups and a variety of pastes.
The radish itself is add in the salad and is admire by many for its taste.
Regulation
The natural colour is approve for use in foods by two of the most prominent food regulatory bodies, namely the FDA and EFSA.
FDA stands for Food and Drug Administration, whereas EFSA stands for European Food Safety Authority. Radish colour has been mark “safe” for use in consumable products and does not have adverse effects on human health.
Weight-loss
The presence of calories in the radish natural colour is very less, and the little-to-no fat feature of the colour makes it feasible for individuals to maintain their weight and prevent obesity.
This would keep your structure in shape and consuming radish colour foods leads to increased activeness and productivity due to the managed weight.
Digestive system
As we all are very well aware of the fact that a stronger digestive system is link to personal well-being, the high content of fibre existing in the radish colour improves the overall digestive system and leads to the efficiency of stool and bowel movements.
This, in turn, affects the entire human body positively and you will feel refreshed the entire day.
Glowing skin
In this contemporary world, glowing skin is admire by almost every one of us and is highly acclaim in the corporate sector.
What radish colour does is that it utilizes Vitamin B and Vitamin C to produce vivid skin structure as an output.
Besides, the antioxidants property of the natural colour helps in the repair of skin disarrangement and promotes the growth of healthy cells. In a nutshell, you will get recognize and would get value in this fast-pace world.
Conclusion
Even though red radish provides numerous health benefits, it might often create negative impacts if taken in excessive amounts.
A study reported that individuals taking more than recommended consumption experienced problems in the digestive tract.
Allergic people should refrain from it. Anyways, you always have a doctor at your back in case of any queries.
by admin | Nov 3, 2021 | Blog
Introduction
Natural caramel colour is primarily a natural food colour incorporated into edibles. When sugar is given the heat, the output produced is the colour. You might be thinking about any side effects associated with its consumption. Right? Let us give you a detailed discussion over this.
Regulatory authorities
Since the natural colour has been globally use for years, the colour must be approve by the food authority existing in a particular country.
This not only ensures safe for consumption but also protects an individual from any unforeseeable continued illness.
Talking specifically about the US, Canada, and Europe (where the colour is predominantly in use), the regulatory bodies existing in the countries are the US FDA, EFSA, and HC respectively.
FDA stands for Food and Drug Administration, EFSA for European Food Safety Authority, and HC for Health Canada.
The colour has been mark “safe” for adding into the foods and beverages and holds no such harm to be produce in the human body.
4-MEI
4-MEI is primarily a compound that is an acronym for 4-Methylimidazole. The compound is naturally produced during the cooking or preparation of beverages.
Apart from this, the compound is formed in small quantities during the manufacturing of two groups of caramel colours, i.e., Class 3 and 4. This is chiefly because of their presence in an array of edibles across the world. You might be wondering about 4-MEI’s impact on health. Isn’t it?
In accordance with the FDA, the compound is report to provision no harmful effects on the body and thus is consider safe. However, if the high volume is examine in a certain product, there is a higher probability of lung cancer, as well as skin irritation. In the case of caramel, only small amounts are examine.
In a nutshell, little-to-no noxious effects are place on the human body upon 4-MEI. On the contrary, the compound was test in rats, mice, and rodents.
To one’s surprise, lung cancers chiefly because of the compound’s carcinogenetic property. On the other hand, fertility levels were affect in a negative way which led to having difficult times conceiving.
Classifications of caramel
There exists Group 1,2,3 and 4 Colours. As you have study above that the 3 and 4 are equippe with the 4-MEI, the manufacturers should seek different ways for minimal use of the 3 and 4 groups, and switch to the two others instead. The core reason for this is the carcinogenetic property associate with this.
Gluten-free feature
For those of you who might not be aware of gluten, it is generally a protein that provides no benefit to the human body. In this modern world, many people opt for a gluten-free diet to maximise their nutrient intake. The caramel colour possesses this feature of gluten-free and is considere an added advantage.
Conclusion
Scientists have declare that a maximum of 29 grams of Methylimidazole should be consume. Above this potency could lead to some serious issues. Anyways, you should always consult a healthcare specialist if you are sceptical towards the compound
by admin | Oct 19, 2021 | Blog
Introduction
Soy sauce is a dark-brown colour liquid produced by the fermentation of soya beans. It is generally used to add flavour to the food and portrays an appealing look. As soya beans contain a high volume of protein, they help in improving the digestive system.
Monascus is termed as a natural food colour that is dark red in property and developed by the fermentation of red yeast;
fermentation refers to the breaking down of a substance into smaller particles. In this modern world, colour is widely use in different products. But are we aware of the different monascus, each with a distinctive property, are available out there in the market? Let us discuss.
Colour
and to develop batch-to-batch consistency.
Batch-to-batch consistency is define as minimal possible changes from one product to another. As we all know that manufacturers go through a standardization process to bring out high-quality products in the market, this equal standard strategy signals batch-to-batch consistency. Generally, there exist red-brown, yellow-brown, red-orange, orange-brown, and orange-yellow features of the pigment.
If the manufacturer desires to improve the batch-to-batch consistency of the soya sauce, then it would be better to choose orange-brown (the closest one to the original colour), so that you can examine consumption levels of the product in different areas of a region.
On the other hand, if you’re a manufacturer and aim for a delightful look for the soya sauce, you should opt for red-brown colour, as this is the hue incorporate in the product for years, and your sudden colour change might negatively affect your business
Firm attachment
It is an acknowledgeable fact that adding natural colours to a certain edible might eradicate some of the nutrients, which in turn would provide little-to-no health benefits. In the case of soya sauce, there are class 1, 3, and 4 monascus colours used. If aim to provide an alluring look and good taste, it is advisable to use class 3 colours, as it contains red-brown characteristics and acts as a condiment.
On the other hand, if you are more of the health side and want customers to gain nutrients,
then you surely should use class 1 and 4 colours;
failure to do this would remove protein,
a key nutrient in the soya beans, and an individual would consume just to fill his/her stomach.
Steadiness
It is inevitable for the monascus red colour in the soya sauce to be stable in the 20 per cent salt solution.
If the hue does not stand firm against the said solution,
it will eventually form a cloud-like structure in the sauce and spark out.
On the other hand, if the sauce is highly salt-concentrate, it would be better to add the colour after the sauce becomes thinner (watery), so that the colour does not fade away.
Conclusion
The producer needs to consider the above-mentioned points, to gain
customer satisfaction and drive market sales
by admin | Oct 19, 2021 | Blog
A short intro about natural colours is that they are something provided by nature, and used in almost every aspect of our lives, from foods to clothes, cosmetics to furniture, etc. According to science, the three main colours that are widely use are red, green, and blue, and are referr to as “Primary Colours”. But are we familiar with the cost of such natural colours? Let us discuss this.
The prices of such colours fluctuate and es. For instance, a huge proportion of a country’s population consumes strawberry ice cream, or maybe uses red-coloured facial creams, then the cost of carmine is likely to be increased because demand outweighs supply.
On the other hand, if the same population consumes fewer olives, then the cost of chlorophyll is said to be reduced because the less demand means manufacturers have more olives and are willing to clear out their stock at low prices.
There are other factors too that influence the worth of natural colours. Climate, disastrous activity, country of manufacture, order size, and last but not the least, negotiation skills are such factors. Let us go through step by step.
Climate
Climate refers to the average temperature of a region. It is a fact that most of the natural colours are derive from natural vegetation, be it leaves, beetroot, cauliflower, spinach, etc.
If
the climate required for a specific crop is unfavourable, there would be an
existence of exorbitant prices. On the contrary, if the climate is suitable,
there will be a yield of ample crops, meaning that a large volume of supply
would lower down the prices. Similarly, a considerable amount of rain and
sunlight adds to the growth of the crop, but anything in excess always ends up
providing loss.
Droughts, on the other hand, tend to negatively affect the plants; drought generally refers to water shortage and a dry situation. Imagine if we human beings are not given water for 2-3 days, how would we feel? The only reliable solution to this is to cut down on water waste and save for our food sources, as well as future generations.
Negotiation skills
Negotiation takes you places in the business world. If you’re a fast-food restaurant owner and want natural food colours at economical rates, keeping in mind that you’re ambitious and making huge profits out of this, then you must speak to your supplier for a long-term deal, that will benefit both, the supplier and the owner. These small acts result in drastic changes in your business profitability.
Order size
If we order a suit for every member of a building, it will cost you less per unit than if you were to order for yourself. This is because the machine is bound to work, be it a suit or 100 suits, and large quantities of articles would save electricity and the maintenance cost.
This saved money would be transfer to you, thus, benefits both parties. This would be applicable if you own a restaurant chain and want to order for every local branch. This is consider a key part of your business profitability margin.
Conclusion
You might now have realized about the different agents that affect the pricing of natural food colours. As colours are used in spices, which are extract from the crops, it is more important than ever to care about the environment and ensure no disturbance in our daily consumption.
by admin | Oct 12, 2021 | Blog
Food colours, as we all are familiar with, are widely being used in food products and liquid refreshments, be it natural or artificial. The question is, what are the reasons behind this addition to edibles? Well, we would like to give an insight into this
Represent a flavour
There’s
a famous saying, “Unless or until you won’t show it, it won’t sell”. The
manufacturer seeks every possible way to make his or her product attractive,
and it’s a universal fact that a world without colours is like a fish out of
water – no purpose. Thus, the producer uses the pigments to drive sales,
increase revenue, and capture the majority of market capitalization.
Talking from a consumer’s side, it’s inevitable that a product without colours would make it impossible to identify which flavour is used; colours portray flavours. A yellow die showcases lemon flavour, red for pomegranate and cherry, and green for pears and avocado. If a consumer dislikes a specific taste, he would not buy the one! Hence, colours assist the locals by making purchasing choices feasible.
Consistency
A wide number of products contain crops, and they might not show the required colour after harvesting. For example, corn flakes might contain minimal amounts of corn, which is an agriculture-based product; to maintain yellow colour after collecting, the producers add colours, to meet consumer’s demands.
Consequently, there is a bonding of trust created between the producer and the shopper, which benefits both; the shopper gets the required consumption at discounts in the longer run, and the producer might get some new customers through referrals and quality of trust.
Shade lost during purifying
A lot of you might not know the verity that giving heat to a product kills microorganisms, small species that have adverse effects on human health; microorganisms include bacteria, viruses, and fungi. This implementation of heat ensures that a specific product is safe for consumption. In this contemporary world, the user’s health is more important than ever; in respect to this, the manufacturers pasteurize commodities before being available in the market. This signals towards the better quality of the edible, attracting existing consumers and gaining new ones.
But why add pigment? Following the researches carried out by scientists, the colour of the edible is lost quite frequently during the process of giving heat, i.e., pasteurization. As a solution to this, colours are added to beautify the goods and would generally appease us. After all, who would buy a dull article?
Meanings
Another important reason why colours are used in everyday goods is to express meaning; the red colour symbolizes tasty since the apples and cherries are mouth-watering.
On the other hand, the yellow colour is considered to be the happiest one. Besides, the colour ‘green’ expresses healthy, in the sense that plants are green-coloured, and they are vital for the atmosphere to remain healthy, as well as our structure being healthy through a plant-based diet.
Last but not the least, the orange colour showcases energizing, since carrot juices and orange juices drank in the scorching heat makes an individual feel energized.
by admin | Sep 27, 2021 | Blog
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.
by admin | Sep 17, 2021 | Blog
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.
by admin | Sep 13, 2021 | Blog
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.
To learn about natural color click Santacolor.
by admin | Sep 7, 2021 | Blog
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 fact that 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.
by admin | Aug 30, 2021 | Blog
- 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 about Chlorophyll, 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
If You would like to send us an inquiry regarding this product click here
To know more about natural colours click Santacolor.
by admin | Aug 23, 2021 | Blog
Phycocyanin
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
To send us an inquiry right away regarding this product, please click Phycocyanin
To learn more about natural colours and their uses, click Santacolor
by admin | Aug 13, 2021 | Blog
Commercial Use
It’s a yeast or fungus use commercially to produce statins to lower blood cholesterol. It’s an essential fungus and is use in the form of red yeast rice. The purpose of using red yeast is to maintain the desirable cholesterol levels in people. The red yeast’s active ingredient is the same as in the prescription drug, known by the name of statins used to control high cholesterol.
Monascus purpureus red yeast rice
Monascus purpureus is a rice product that is fermented with red yeast. It contains various hereditary mevinic acids include lovastatin, which is a medicinal product use to lower cholesterol.
Still, it is more referr to by its name monacolin when it is found in red rice.
Monacolin is also responsible for lowering the activity of the extract RYR. China and its neighbor Asian countries also use this product as a portion of food & medicine.
Benefits of Using Monascus purpureus
- This product is used as a medicinal food that helps to improve blood circulation by decreasing the triglyceride levels & cholesterol in the blood.
- This product became popular because of its natural statin properties. This dietary supplement also contains various amounts of natural monacolins resulting from different product strains used in fermentation. These are some more benefits below.
Some additional benefits :
- Promote heart health
- Best for inflammation
- Improve blood sugar levels
- Reduce risk ok Metabolic syndrome
- Reduce cancer risk
Relationship With Monascus Red
Likewise, other natural pigments, monascus spp cannot be use solo for various types of food products just because of the sensitivity of their physical parameters. So by a traditional method, pigment production engages where the fungus has grown on the steamed rice.
- Red fermented rice production is a mixture of monascus purpureus & yeast.
- The Monascus spp. Crash the starch in rice to simple sugars, while yeast continues the breakdown process converting it to alcohol.
- The fungus ferments in rice development of mycelium, unless a crimson pigment spread the grain ultimately. This provides the merchandise with a characteristic red colour.
- The red-coloured rice was later converted to powder and used as a colouring agent.
Monascus Red Natural colour
We offer many of our products to our customers, but the best one
in natural red is monascus red.
It is the king of natural red colour because of its tremendous
health benefits. Monascus red is species of purplish-red colour.
It also has another name, like red yeast pigment, rice kernel discolouration, monascorubrin, corn silage, etc.
Characteristics :
- E100
- It is a Water-soluble pigment
- Red rice starter
- Red Kojic
- KFDA NO.94
Application :
You can use this pigment in the following foods :
- It can be use in the Wine
- Candies
- In a Cooked meat
- In Bean curd
- Can be use in Ice cream, Popsicles, Jellies
- Puffed food, Pastries, Jam colouring
- Also use in Medicine & cosmetics as a colouring agent
To send us inquiries regarding Monascus Red natural colour, please visit page Monascus Red.
To learn more about natural colours, visit Santacolor.
by admin | Aug 6, 2021 | Blog, Natural Color
There are various types of natural colors from different sources. But choosing the right color for your product seems to be difficult. For your ease, we have broken down the key factor which will help you to choose the right color for your product.
Ways to Choose Colour
Flavor:
Flavors play a vital role to guide you on what natural color you should choose. For Instance, if you are going with lemon flavor, turmeric curcumin , safflower yellow, Gardenia yellow are the best yellows for your product because they provide very bright yellow colors. But If you want to have pineapple or mango flavor, beta-carotene or annatto are the best options for you because they provide because they give more orange or more golden yellow colors which attract consumers even more.
Heat:
If your product goes through the heat procedure like HTST, pasteurization, baking, or maybe extrusion you should choose a heat-stable natural color in that case. Many natural colour have the ability where they can resist heat. Such natural colors are anthocyanins, carmine, beta-carotene, annatto, turmeric, copper chlorophyllin & carbon black & caramel colors as well, Natural brown & burnt sugars.
How to avoid colors being fade by heat
Colors that fade away with heat are mostly beet root red & Chlorophyll. For such cases, you can add more colors than you need upfront to avoid them being fade. But probably you want to avoid both of them.
Light :
Likewise, heat, some of the natural colors execute better with light exposure than others. You should avoid Paprika & beet red if your packaging is clear. You should also avoid Chlorophyll because it is not suitable for light. If you are trying to make a blue product you should use opaque packaging to protect the integrity of the color because the hue has limited options.
Interaction with other ingredients:
You should be very careful regarding ingredient interactions because if your product contains an emulsifier, you must check that whether the natural color formulation is even compatible with the other ingredients or not. Avoiding it may result in a broken emulsion. You should also be aware of vitamins & minerals because they can cause fading of the natural color in the final product.
pH-sensitive Colour :
You must also be
aware of ph-sensitive colors. Natural colors like red, purple carrot &
elderberry are those natural colors that are sensitive to pH. It means that the
shifting of the hue depends on the pH of the application they are in. If you
are working with a beverage or a confection at a low pH it will appear red, but
if you use a higher pH, it will turn purple-y blue.
Spirulina is also pH sensitive color. It works better between pH 4-7. Mostly other natural colors are stable with a wider pH range but hardly one or two will work in a pH under 2 like soda concentrates.
To know more about the natural pigments click this link now Santa color
by admin | Jul 29, 2021 | Blog, Natural Color
Various factors affect the natural colour stability. We test the natural colours because it ensures the processing formulation & packaging solutions are whether robust and validated or not
Today we are going to share how we can test stability for heat, light and acid.
Heat Stability
It’s essential to
know the heat stability of the natural colours before we use them in food like
bakeries, beverages, confections, extruded products where the colour will be
put through high temperature or periods of extended heat.
- There are various ways we can test the stability of heat for different applications. Usually, we can determine the stability of colours by incubating the colour at the same time and when temperature is close to the customer’s application.
- Colour is measure with a colourimeter before the test and after being put through the heat process.
- Colour must remain vibrant throughout the manufacturing process as well as the product shelf life.
- That’s why we test our colours to ensure they stay stable at different temperatures or not.
- We start by preparing multiple samples in the application; in this example, we’ll use beta carotene in beverages then we will measure the hue using a colourimeter. This measurement will serve as our baseline.
- We want the colour to remain as close to this measurement as possible throughout the heat test. Once we have our baseline, we start the test.
Test
- Multiple samples of the same beverage are store at different temperatures. One is refrigerating at four degrees Celsius, one is at room temperature at 20 degrees Celsius, & one is put in a hot box at 32 degrees celsius each week during the test.
- We measure the colour of each sample to see if there have been any changes at the end of the test.
- We take a final reading and compare it to the baseline from the
start of the test as you will see the before and after readings are highly
close, meaning the colour remains consistent throughout the test at all three
temperatures.
Light Stability
- It is the most commonly request test from the customers because customers want to know whether their product will retain the initial vibrancy.
- The light stability test is a real-time test when the final packaging happening under the same lightning. For instance, Cool white UV, DE65 artificial sunlight under which the product will be store.
- Under such conditions, when we have accurate and precise measurements using either a spectrophotometer can track the colour change.
- And if due to some reason, real-time testing is not possible, maybe because of short development, accelerated light testing is done using high-intensity light.
Acid Stability
- So It’s another commonly request test from customers. It is generally specific to customers and applications where pH, temperature, & even time profile are particular to the application.
- In this test, we add natural colours to the solutions at a range of pH levels where colour is measure for a specific time; if the colour is not faded, we consider it has good acid stability.
- However, another stability test like alcohol, salt, flavour depends on specific customers’ requirements.
To even learn more about natural colour, click here SANTACOLOR.
by admin | Jul 24, 2021 | Blog, Natural Color
Vegetable carbon (activated charcoal) is a natural black powder obtained from the green bamboo & it is refined from the high temperature of the carbonization process. This natural colour is used as a food colour additive or a food supplement.
Vegetable carbon contains various health benefits & may use to prevent multiple diseases. This natural pigment provides a unique black colour to the foods.
Black ice cream is trendy because of its unique black colour & fantastic taste.
Ice cream is made of the activated charcoal pigment. We know some people recognize this pigment that has detox ability that doctors use in hospitals and emergency rooms for poisons and toxins.
Still, this black ice cream made of activated charcoal gets most of the attention because of how it looks. Even if it seems intense colour-wise, it’s reasonably mild with a taste like a coconut & vanilla. Keep in mind the average amount use for vegetable carbon for a day is 20-30g don’t exceed its limit
Remember to add coconut ash (activated charcoal) in a controlled amount because exceeding the limit may result in undesirable health effects. Consuming activated charcoal when taking over the counter vitamins or drugs can make drugs or vitamins ineffective.
According to research, this natural pigment helps to kick out the bad toxins from the body & when we use this pigment in ice cream, it not only gives an ice cream a unique colour, but it also boosts your energy & very good for your skin as well. This natural pigment also works as a filter, and if you want to drink clean water, add some charcoal in the filtration system to remove any toxic.
Uses of activated charcoal
You can use activated charcoal in
- Food
- Coconut ash ice-cream
- Lemonades
- Pizza crust
- Boozy cocktails
Activated charcoal will give an intense black colour to these foods as your cold dark soul
Top Brands Black ice cream & Benefits of carbon black
Carbon Black is famous for its digestive health benefits people with digestion issues; this natural pigment can help them relieve indigestion. Regarding black ice cream, many well-known brands are selling out their black ice cream in the world. Some of them are:
Morganstern’s Finest Ice Cream (Rivington St, New York)
Demi Concept ( Thailand)
Ca Lem Creamery ( Canada)
Glacier Vanille Noir (Marseille, France)
Tim & Tim Ice Cream (Moscow, Russia)
HOW TO MAKE BLACK ICE CREAM
We will guide you on making black ice cream; the recipe to make black ice is quite simple. It would help if you had few things to make black ice cream. You will need
Two need cups of cream with ½ cup of activated charcoal ( coconut ash)
Two tablespoons of zest with 850 ml of coconut milk.
Two tablespoons lemon juice & 2 tsp of vanilla extract
Once all of these are available, add ¼ cup of cream and activated charcoal to a glass. Beat it gently to set the mixture. Then use a separate bowl to mix lemon juice and condensed milk, then add some amount to lemon zest as described earlier in order to increase the lemon flavour.
Once all of these are available, add ¼ cup of cream and activated charcoal to a glass. Beat it gently to set the mixture. Then use a separate bowl to mix lemon juice and condensed milk, then add some amount to lemon zest as described earlier in order to increase the lemon flavour.
Before proceeding to the last procedure, add vanilla extract & the remaining activated charcoal ¼ cup into the mixture and mix it well. In the end, add both mixtures into the load pan and freeze overnight. You are ready to serve tasty and black ice cream.
To know more about Vegetable carbon click here SANTACOLOR
by admin | Jul 16, 2021 | Blog, Natural Color
Vegetable carbon black is a food additive. It’s an odourless black powder that is rarely used alone in food.
It is suitable for particular varieties of sweetmeat like ice cream, desserts, bakery products, cheese coating, decorations, etc.
Legal no & registry
Legal
No (E 153), CAS Registry Number 7440-44-0.
Not Approved By FDA
FDA is food & drug administration in the US, and they are accountable for protecting the public’s health, ensuring their safety & security. The reasons are below why they didn’t approve carbon black in the US yet.
No regulation on activated charcoal
- FDA does not allow restaurant’s & cafes in the US to serve food having “Activated charcoal” in it.
- They says that there are no regulations yet regarding activated charcoal as a food or colour additive to be added to food.
- FDA says that qualified experts are required to recognize that the use of activated charcoal in food is safe.
- Before the FDA makes their official approval & decision.
- Though charcoal is entirely safe & Europe, Australia & many other countries are using it as a food colouring agent.
- With the help of activated charcoal,
- Not only poisonings like food & others is treateable.
- But it is very beneficial for
- Reducing intestinal gas, low cholesterol levels, preventing hangovers, treating bile flow problems during pregnancy.
- Although some US agency batches also certify that the use of this vegetable carbon natural colour is safe as a food additive or food colouring agent.
- But US district laboratories need qualitative analytical
- They want to know ways to determine
- That the presence of activated charcoal in the vegetable carbon black is safe before they officially approve the use of this pigment is entirely secure.
Trends & Scientific Opinion
- European Food Safety Authority (EFSA) deliver a scientific opinion regarding vegetable carbon (E 153) as a food colouring substance.
- European Food Safety Authority ( EFSA) says that carbon black is evaluated by the SFC in 1977-1983
- The SFC concluded by the use of vegetable carbon black is completely safe & could be used in food.
- It becomes a trend in Europe & other countries to serve this food pigment in beverages
- Like juices, ice cream, cake, desserts etc.
- Vegetable carbon black contains 1.0/kg of residual carcinogenic, which is entirely safe and not of safety concern.
- Vegetable carbon black is authorize as a food additive in the EU by the scientific food committee in 1977.
- And by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970
AUTHORIZING CARBON BLACK IN US
These were some back clashes regarding vegetable carbon black & its approval by FDA.
Definitely in future, we can expect that FDA will approve the use of this vegetable carbon black natural colour because of its benefits.
Kindly visit our site to learn more about Natural Pigments. SANTACOLOR
by admin | Jul 8, 2021 | Blog, Natural Color
Pigment in fruit & vegetables is perfect for us, and the best way to ensure you are eating enough of each is to eat a variety of different coloured fruits & vegetables. Try to eat at least one serving of fruit or vegetable from each colour band every day. The more you add these natural pigments in daily life routine, The better your health.
| Red | Yellow | Green | Purple | Blue |
| Radish red colour | Gardenia yellow | Chlorophyll | Grape skin red colour | Gardenia Blue |
| Perilla red colour | Carthamus yellow colour | Sodium Copper chlorophyll | Purple sweet potato | Spirulina Blue |
| Monascus red colour | Curcumin | | Cabbage red colour | |
| Rosmarinic | Carthamus red colour | | Beetroot red colour | |
| Red capsicum Colour | | | Purple carrot colour | |
| Sorghum red colour | | | Purple Corn Red Colour | |
| | | | |
Dyes In Voilet
Sweet Potato Red Color ( E163)
- These violet Sweet potatoes are purifying from the rhizome of sweet potato. This pigment shows a reversible change in the molecule’s structure as a pH change from acidic to basic.
Advantages
- These pigments are easy water-soluble pigment
- Stabilize best light and heat under the PH2
- Promotes the health of the Gut
- Suitable for curing asthma symptoms
Uses
- Energy drinks
- Juices
- Yogurt
- On salad dressing
- Flavours
- Spirit
Purple Corn red colour
Purple Corn red colour
- It requires a broad range to function of the manufacturing
- pH must be 2-6
Flavour
Like Sweet corn
Uses
- Soft drinks
- Baked snacks
- Cereals protein
Grape Skin Red Colour
Grape Skin Red Color
- They are types of polyphenol that we get through grapes skin which have anthocyanins.
Advantages
- water-soluble
- Contains anthocyanins
- Strong Absorb Light b/w 460-550nm
Uses
- Beverages and water ice
- Fruit Preps
- Jams & Jellies
- Works with other products that have low PH
- At High Ph levels, hue shifts to bluish violet & blue
- On Below 3.5 PH level red is viloetre
Cabbage red colour
Cabbage red colour
- Its water-soluble pigment which is an anthocyanin that changes its colour when it is mix with the acid or base
- Dye turn red when pH is <7
- It turns bluish-green when pH is >7
Advantages
- Reduces Heart disease
- It helps promote healthy bones
- Best for the digestive system
Uses
- Energy drinks, flavours
- Soy drinks
- Spirits and Juice drinks
- Fruit preparations & breakfast cereal
- Dry mixes
Beetroot red colour
Beetroot red colour (E162) CAS: 7659-95-2
- Betanin is glycosidic food colour that we get from the beets by breaking down a molecule of the glucose
- It food colour additive
Advantages
- Best for hypertension & heart health
- Improves oxygen levels in the brain
- Decrease glucose level, which is good for diabetes
- Bright red colourant
Uses
- It is in the liquid & powder form, which we can use various products to colour
- Use in frozen & low moisture products like yogurt, flavour milk dry desserts
Purple carrot colour
Purple Carrot red colour ( E330)
- This pigment found in watermelon & tomatoes and having powerful antioxidants properties
Benefits
- Improves Heart health
- Reduce inflammation
Taste
It tastes like subtle peppery
Red capsicum colour
Red capsicum colour
Colour
Component
- Capsanthin, capsorubin and cryptocapsin
Uses
- It is use in instant noodles, meat salad etc
Perilla red colour
Perilla red colour
- Its like natural pigment, comes from fresh leaves of perilla
- 2-6 pH can influence its stability & influence
Colour
- Deep red liquid
- On pH level 7.0 colour is blue
- pH >7.0 colour us like unstable green
Component
Uses
- Colouring the wine, acid & juice drinks
- Jam & Candy
Radish Red colour
Radish red colour (Color Value: E10~90)
- It’s a natural pigment extracted from a red core that is concentrate, washed, digested, chopped. Its good for controlling blood pressure
Component
Advantages
- Detoxify liver
- Improves blood flow
- It helps against diseases
Uses
- Beverages
- Ice creams, fruit milk
- Pastry & candy
- Cosmetics
Rosmarinic Acid
Rosmarinic Acid (CN105315706B)
- It is also a water-soluble pigment & that we can mix with anthocyanin pigments.
Uses
- Beverages, cosmetics & pharmaceutical
- To stabilize anthocyanin pigments
- Juices & wines
Monascus red colour
Monascus red colour
It’s a natural pigment that used for blood production & cholesterol-lowering
Advantages
- Best for diabetes
- Cholesterol
- Heart diseases
- Prevent Cancer
Uses
Sorghum red colour
Sorghum red colour
- It’s gluten-free best for people who suffer from gluten intolerance. It’s used in livestock & and to grow enthanol plants
Colour
Uses
- Beverages
- Syrups
- Animal fodder
Yellow Category
Gardenia yellow
Gardenia yellow ( specs ‘’ 1%, 1cm) =60-500
- This pigment has strong alkali & acid-resistant. Its water-soluble & its pH is 3-10. Its revivification and resistance of microbe are excellent
Colour
Yellowish hue
Uses
- Flour product
- Cakes, Jam, jelly, candies, chestnut
- Chocolate, yellow rice, cotton cloth
- Chinese Herb etc.
Carthamus yellow colour
Carthamus yellow colour (E 100/21 CAS78281-02-4)
- It attains from the extraction of the corolla ( petals). It is water-soluble. It consists of sugar & salt & protein.
Colour
Benefits
- Lower cholesterol levels
- Lower the high blood pressure
- Prevents Stroke
Curcumin
Curcumin
- It’s turmeric which we make by grinding the rhizomes
Component
- Demethoxycurcumin & bidemethoxycurcumin
Uses
- Flavours, Salad dressing
- Sauces, Soups
- Cereal, Fats oil, etc.
Carthamus red colour
Carthamus red colour (36338-96-2)
- It is a natural pigment from safflower. In the past, called by the name of Cathamine. Soluble in water, ethanol & ether
Components
Uses
- Ice cream
- Dairy products
- Sugarcoating
- Noodles & Japanese sweet
- Tableted products, etc.
Green Category
Gardenia Blue
- It’s a water-soluble pigment that
uses in food, cosmetics and pharmaceuticals. Good in heat, light resistance and
its colour is stable.
Application
- Colouring popsicle
- Ice cream, fruit wine
- Cocoa product, coating for tablets
etc
- It’s a natural pigment rich in vitamins which helps to protect cells from damage
- Component is Phycocyanin
Colour
Application
- Smoothie
- Baked items
- Noodles, etc.
by admin | Jul 2, 2021 | Blog
Yogurt, which contains phycocyanin, has multiple health benefits. Phycocyanin is a pigment protein having a light blue colour is a natural food colourant that may have a proscriptive effect on yogurt cultures because of having anti-bacterial properties. Everyone likes to have yogurt, but it looks like a pure sky blue colour when mixed with the protein pigment.
Not only about the colour, but It is very beneficial when combined with yogurt as it decreases dehydration, shrinkage & increases colour stability, hardness & bacterium free growth.
It also contains eight types of amino acids that are essential for the human body, which helps to boost metabolism & helps to stop the growth of cancer cells.
The use of the protein pigment complex is effortless; all you need to do is mix it with the bowl of yogurt. This protein pigment is also use in juices, smoothies, oatmeal & energy bars. Use in any form you like.
Mixing with yogurt
When you mix this natural food colourant with yogurt, it has higher protein, fat & dietary fibre. According to research, this food colourant has antioxidant, anti-inflammation, pain relief & protecting brain properties. . It does detoxificiation boost the immune system and also improves the sinus. Phycocyanin has a fishy smell, and some people dislikes it for that, but when you mix it with yogurt or smoothie, the scents fade away. It is widely used, and it can dissolve in water 100% without any particles in the water as this pigment protein is a high-quality plant protein that the body can easily absorb.
However, the natural pigment-protein issue is poor stability when it comes to beverage pigment temperature should be considered dominant in cold drinks.
Avoid direct intense light exposure like the sun; otherwise, the colour will become lighter with time. This superfood is one of the most nutrient-rich food. It is available in powder form. But you also can buy in tablet form. It is your choice what you would try, but both pigments are effective.
Contamination Risk
You have to keep in mind that this food pigment is algae, so the risk of contamination does exist, but you can refrain from contamination by buying this high-quality pigment from authentic & reputable companies to avoid contamination problems.
Buy this pigment from un authentic store may result in various pigment issues & its bad effects so its better to buy from the best food store.
Buying Protein Pigment Complex
Phycocyanin Can be easily purchased from most health food stores & Market, but before buying this, make sure that its organic, which have no additives & is well-sourced.
Making this amazing drink is very simple all you need is yogurt and a blender. You can also put various food according to your need. Put the powder in the yogurt
and mix it well. leave it for 2 minutes ,and you are ready to drink it.
Contamination does also exist, so buy it from the best store you can buy to avoid any kind of problem.
For More Information Visit click here http://santacolor.com/2021/05/22/synthetic-food-colors-vs-natural-food-colors/
by admin | May 22, 2021 | Blog
Did you know that natural food
colors were discovered and used eons ago? On the other hand, synthetic food
colors were discovered during the industrial evolution period (well known by
history enthusiasts per say.)
For several years, synthetic
food colors were preferred because of several reasons. Users preferred synthetic
food colors because:
- They were easy to use (most synthetic food colors have leaflets that instruct users on how to use them.)
- According to Prepared Foods, synthetic food colors deliver bright hues in a variety of foods and baked products
- They do not require preparation by users since they can readily be acquired at your nearest grocery store or food market.
Some people prefer Synthetic to Natural food colors because
Natural food colors are often expensive in terms of cost-per-use, compared to synthetic colors.
For example, in order for you to obtain at least 500ml of natural food color from beets, you would need to purchase and prepare up to 15 beets.
Fun fact: 1 beet yields
up to two and a half table spoons (40ml) of beet juice.
This other factor is often
experienced by chefs particularly those that prepare baked goods. It is
difficult to obtain a particular shade from natural food colors.
For example, until recently, food color enthusiasts didn’t have a way of obtaining specific shades of blue. They often used synthetic food colors.
However, after the discovery of gardenia blue colorant, it became quite possible to obtain different shades of blue. Their application became widely used in beverages, jams and confectioneries too.
One of the most overlooked
reasons is stability and shelf life. Here’s an example, beet red color delivers
one of the most appealing red hues and very much pH stable. However, when applied
to water-based foods and subjected to too much heat, it rapidly degrades and
color degradation may be observed.
Also, natural food colors may “go
bad” especially when preserved wrongly. This should also be a serious concern
for natural food color enthusiasts.
Natural Food colors are quite as important and cannot be underestimated
Food colors can be deemed natural if they are generally vegetal, microbiological, animal or mineral extracted. This basically means that they are strongly packed with minerals, and vitamins essential for human health.
A 2009 study by the European Food Safety Authority (EFSA) prompted the reduction of ADI (acceptable daily intake) of synthetic food colors due to their long-term effects after consumption. This later triggered the hunt for natural alternatives that proved to be essential natural-nutrient-supplements.
Consequently, in 2013, an industry report showed that “natural color sales overtook artificial color sales for the first time ever.”
This paradigm
shift was because of the tremendous benefits of natural food colors to
human health. These natural food color health benefits include:
- Increase in athletic performance
- Improved body weight
- Some natural food colors such as beet red E162 are the first line of defense against anemia
- Some natural food colors help prevent cancer metastasis
- Help lower blood pressure
- A few natural colors also help regress dementia among the elderly.
In conclusion
Use and application of either natural or synthetic food colors entirely depends on preference and efficacy. However, despite what colorant you might opt to use, it is important to put into consideration the factors that we have mentioned above.
What food colors do you use? Natural or synthetic food colors? Please share in the comments below and I’ll be sure to reply to each and every one of them; I might feature some of the most enthusiastic in my next article too. Happy coloring!
by admin | May 16, 2021 | beet red color, Blog
Just like all other fruit and vegetable juices, beetroot juice offers tremendous health benefits. It contains minerals, antioxidants, essential vitamins and compounds called betalains that help boost the immune system.
Ever seen those red-colored
candies, ice creams, salad dressings, gelatin deserts, cake mixes or yoghurt? The red hue is often obtained from added beet
juice. This makes beets quite an important ingredient in the culinary arts if
you want to obtain that specific magenta or beet
red color.
Beetroot Juice May Benefit Your Health in Several Ways
Maintains A Healthy Body Weight and Improves Athletic Performance
Adding beets to your morning smoothie can go a long way in maintaining a healthy weight. This is because beet juice has virtually zero fats and is very low in calories. As we mentioned earlier, beets contain compounds (nitrates and betalains) that may increase athletic performance.
According to a PMC review on
the effects of beet juice supplementation, nitrates contained in beets help by increasing
blood flow and oxygen to muscles, therefore boosting a person’s athletic
performance.
Helps Prevent Kidney and Liver Problems
Most kidney and liver problems
arise as a result of having too many toxins in the body that need to be eliminated.
Beetroot juice contains Vitamins A, B-6, iron and antioxidants that play a big
role in preventing liver inflammation and enhancing the organs’ ability to
remove toxins from the body.
First Line of Defense Against Anemia
Anemia
is one of the most common blood disorders. It occurs when the number of Red
Blood Cells (RBC) circulating the body significantly decreases. Sometimes
anemia is caused by other underlying health issues but here are a few main symptoms
to watch out for:
- Fatigue (this is the most common symptom)
- Fast or irregular heartbeat
- Light headedness
- Headaches
- Shortness of breath at times
RBCs contain 70 percent of the
body’s iron reserve. This means that RBCs require constant supply of this
nutrient factor. Beetroot juice is rich in iron and can be an excellent supplement!
Beetroot Juice Lowers Blood Pressure
A 2014
study found that nitrates, a compound found in beets, readily converts to
nitric oxide in the body and plays a huge role in widening and relaxation of
blood vessels. This greatly helps prevent hypertension.
Researchers recommended at least 300 ml or about 9 ounces of
beet juice every morning because this goes a long way in reducing both systolic
and diastolic blood pressure.
Beetroot Juice May Help Regress Dementia
According to a recent research by
PMC, beets contain nitrates that help increase blood flow in the body.
Researchers administered high-nitrate diet that included beetroot juice to
participants between ages 70 to 85 and periodically recorded their brain MRIs.
The research proved that increased blood flow to the brain’s
frontal lobes improved cognitive thinking and behavior. However, more research is
needed, but a high nitrate diet can help regress dementia. Try beets!
In Conclusion
The health benefits of beetroot juice cannot be understated. It offers several other significant benefits such as lowering cholesterol levels, a good source of folate, and also helps minimize cancer metastasis. Consider adding beetroot juice to your daily diet today!
by admin | May 16, 2021 | beet red color, Blog
When you search “beet red color” or beet E162 on your favorite search engine, you get to see multiple advantages and disadvantages of using this food additive. For a fact, there are synthetic dyes that try to mimic this natural food color.
Red 40 for example, is entirely
artificial and delivers the desired red hue quite the same as E162 beet red. However,
Red 40 mainly consists of chemicals and has zero nutritional value to human
health. This makes E162 one of the most nutritive food colors and best
preferred natural food coloring ingredient.
If You’re a DIY Kinda Person, Here’s How to Make Beet E162
In case you’re wondering how to
make this vibrant natural food color, there are multiple ways you can obtain this
red pigment.
Blend beets to obtain raw beet E162
Chop a few beets and blend them
using a juicer or a blender. Beet juice extracted from a blender is always
viscous, therefore it is important to remember that more water helps with
consistency.
Also, you might want to
consider the number of beets used to make this juice because too many beets make
the flavor more prevalent and it might upset your pallet. You might also
consider making
beet syrup if you’re looking for a sweeter option.
Make beet puree
Pureeing is the art of crushing
vegetables or fruits into a thick smooth sauce that can be added in baked
products or other culinary purposes. You can also make beet E162 by boiling,
crushing, and sieving them to obtain a smooth extract better than juice.
One of the main advantages of
using beet puree instead of beet juice is that, beet puree offers slightly more
calories, minerals and essential vitamins compared to beet juice. Also, this
specific puree provides antioxidants that effectively boost the immune system
and prevents excess cell damage in the body.
To make beet E162 puree, boil
the desired beets (with skin) until tender. When ready, remove beets from pan
and remove the skins. Since the skins are edible, you might consider adding
them to salads because of their tremendous cardiovascular health benefits.
Blend the peeled beets and add
water or milk until you obtain the desired consistency. If the beet puree has
lumps or big vegetable chunks, strain or sieve them for a more consistent food
dye.
Boil beets in water
Boiled beets also release
color. When you buy beets from your local grocery store, just make sure to
thoroughly wash them and remove all dirt. Dice or cut the beet in chunks and
boil them in a covered pot.
Let the beets simmer until
tender or until there’s just a few spoon-full of water left. This water is your
beet juice and can be used as food color. However, remember that beet water is more
dilute and waterier than beet puree and raw beet juice.
You can use the boiled beets to
make squash or fruit punches, best served chilled!
Always Remember That
Consuming too much beet 162 can make urine or poo have a red, pink or magenta pigment. However, this shouldn’t shock you because according to Harvard Health Online, beeturia () doesn’t indicate serious health problems.
Do you have other methods you use to obtain beet red food color? Let me know in the comments below and I’ll be sure to feature your comments in my next article!
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