Remember the rainbow cake that blew up the ins?
Although not red orange yellow green blue indigo have
But one or two less colors
It is also beautiful to burst ah there is wood
There is also the red velvet cake, which is known as the queen of temperament
Whether in film and television or in a real-life wedding
All suppressed the whole scene with its luxurious queen fan
The red is beautiful
There is also a minimalist but not simple gradient cake
A small and fresh model ah
These are beautiful scenery in the baking circle
But they are what make these landscapes
Big artist – food coloring
In this era of looking at faces, food also needs a good look to be popular, and pigments are the "cosmetics" of food. For Chinese, pigment may easily conjure up something bad, as if the word itself exudes an unhealthy feeling. But in fact, the use of pigments in accordance with the norms will not have an impact on human health. The huge pigment family can be divided into synthetic pigments and natural pigments, the former with its rich variety, excellent performance and low price, in the past food production dominated, but as people pay more and more attention to health, natural pigments are counterattacking. This issue of small deuterium will take you to know about natural pigments.
Ten years ago, scientists at the University of Southampton in the United Kingdom discovered that there are six favorite colors of children's artificial foods: temptation red, light red, carmine, quinoline yellow, sunset yellow and tartar yellow. However, foods containing artificial colors are rarely seen in the UK today.
Persis Subramaniam of the Leetherhead Food Research Society in the UK explains: "Europe is leading consumers to buy more food colours from natural sources to replace artificial colours. It all started in Southampton and is now being promoted. Look at your cabinets and you'll see that natural food coloring is dominating. ”
But the United States is lagging behind in this regard. For example, the famous colored candy - rainbow candy. If you buy a pack of rainbow sugar in the UK, you'll find that most of the ingredient list is made up of natural colours such as locust blue carmine and bright blue. But if you buy a pack of rainbow sugar in the U.S., the ingredient list replaces the natural colors with sunset yellow, tartar yellow, and temptation red.
Roland Beck, general manager of Senxin Food Coloring Company in Germany, said: "In the past four years, 90% of European products have used natural colors, while in North America, the proportion is less than half, if you remove Canada, the proportion will be even lower. (So the US empire is not all good to feed ~)
With the help of pigments,
Can help the product reflect personality and style,
But you often don't know what kind of pigment you need to use for what material
Today we will talk about food coloring those things ~ ~ ~ ~ ~
Specific analysis of different types of pigments:
Liquid pigments
definition:
This water-based pigment usually appears on the shelves of small bakeries (this happens abroad, not domestically). They are usually packed in crowded bottles with lids that look like dwarf hats.
merit:
It is easy to color, because it is not thick, so you can slowly adjust the color to your favorite appearance, so that things look fresh and elegant, suitable for many types of materials.
shortcoming:
Based on water, adding it may take time and change the ratio. In particular, the amount of pigment added is particularly large, and you want to achieve a very bright and very obvious dark color (such as red velvet cake) through the pigment, and too much moisture content of this pigment may have an impact on the other party, so use with caution.
Gelatinous pigments
Colloidal pigments are usually filled with viscosity in small bottles, belonging to a thicker gel type, this material is derived from the glycerin or corn syrup inside, and it is much more concentrated than liquid pigments.
Thick, even a small amount will have a very different effect, a little bit has a very bright color, more durable, a little can produce a very bright color.
Gelatinous pigments contain less liquid, so they are more suitable for cakes that require a lot of coloring, as well as candy and icing.
This glue is difficult to fuse with some of the harder biscuit dough, and there will be some marbling, and the mixture in order to make the pigment melt in will often lead to a more powerful texture in the finished product.
Paste-like pigment
A very thick and concentrated gelatinous pigment, the gelatinous pigment can be squeezed out by a small squeeze bottle, and this texture is very thick (unlike the usual gelatinous texture), only a little bit at a time, you only need to pick a little bit with a toothpick to dye, usually the paste pigment is only packed in a small bottle that can be screwed.
Because it only needs to be dyed with a little bit at a time, it is very durable.
It's easy to overdose, and if you're not careful, you'll make a cake that's too colorful to make you embarrassed, such as green to black. Some red pigments can affect the taste of baked goods, and although manufacturers offer a tasteless red series to choose from, some customers report that the color will change after a few hours.
Toner
A completely dried powdered dye with no added liquid.
This pigment is suitable for dyeing that does not add any water, because it is dry, so there is no need to worry about the appearance of moisture as with other pigments.
Non-liquid, it is difficult to dissolve in thick dough or cake batter.
Natural colors
In contrast to synthetic pigments, these pigments are extracted from natural ingredients, such as yellow from safflower or turmeric, orange from carrots, and red from beets.
It's healthier than food coloring, and it's more suitable for those who are prone to allergies because there's no added glycerin and corn syrup ingredients to this color.
This pigment is more difficult to buy, and more expensive than synthetic pigments, and at the same time, it is relatively lighter than those artificial pigments, not so bright, for example, it is relatively difficult for you to make a rainbow cake with natural pigments.
Pigment type and scope of application
1. Liquid pigment:
Not applicable: dark batter;
Application: frosting, dough;
2. Gelatinous pigment:
Not applicable: hard dough;
Suitable for: batter, cream, cream cream, sugar, macaron, candy, icing;
3. Paste pigment:
4. Toner:
Not applicable: dough, batter;
Suitable for: crystal sugar, chocolate, macaron, meringue;
5. Natural colors:
Not applicable: Gorgeous décor
Applicable: Low-sensitivity snacks
Precautions
1, gel and paste will be oily and non-oily, chocolate is best to use powder, such as to use pigment must be oily.
2, dry pace and frosting can not use the pigment containing glycerin glycerine ingredients, will make its texture crispy.
3, some people in China will use some innovative methods, such as cream cream color powder, if the effect is good, it is also possible.
4, can not use the pigment as much as possible or do not use, some countries for children's food some colors are prohibited.
5, macaron supplementary note: toner is also divided into water-soluble and oil-soluble. Water-soluble toner is suitable for macaron toning, and oil-soluble toner is suitable for chocolate toner. Why is toner powder better than color paste? Because the glycerol and other components in the pigment cream will cause a certain degree of instability in the meringue.
▶ Colorants are food additives that give and improve the color of food.
Colorants, also known as food coloring, are substances that make food give color and improve food color, and belong to a category of food additives. At present, there are more than 60 kinds of commonly used food colorants in the world, which can be divided into two categories: natural colorants and food synthetic colorants according to their sources and properties.
Natural colorants ||||||||| Synthetic colorants
【Natural colorants】Mainly from natural pigments, according to their different sources, there are three main categories: one is plant pigments, such as beet red, turmeric, β-carotene, chlorophyll, etc.; The second is animal pigments, such as lac red, carmine red, etc.; The third is microorganisms, such as red yeast red.
[Synthetic colorants] are mainly synthesized according to some special chemical groups or chromogenic groups, according to their chemical structure can be divided into two categories, one is azo pigments, such as amaranth red, carmine, sunset yellow, lemon yellow, etc.; The second is non-azo pigments, such as red moss red, bright blue and so on.
▶ There are clear and strict regulations on the use and labeling of food colorants at home and abroad.
Different countries have clear regulations on the types and use of food colorants. The Codex Alimentarius Commission (CAC), the European Union, the United States, Japan and other international organizations, countries and regions also have provisions on the use of natural colorants for food and synthetic colorants for food.
China's "National Standard for Food Safety Food Additives Use Standard" (gb2760) clearly stipulates the varieties, scope of use and use limits or residues of food colorants that are allowed, and the corresponding quality specifications are gradually improving. At the same time, according to the provisions of the "General Rules for the Labeling of Prepackaged Food in the National Standard for Food Safety" (gb7718), as long as the colorant is used in the food, it must be marked on the food label.
▶ The rational use of colorants in accordance with the standard regulations will not cause harm to human health.
Whether it is a natural colorant for food or a synthetic colorant for food, its safety must stand on the same starting line for risk assessment. As long as it is passed through risk assessment, approved and used in accordance with the standard provisions and the corresponding quality specifications, it is safe and will not cause harm to the health of consumers. The food additives allowed to be used in gb2760 are all safety evaluated, and consumers do not need to worry about the colorants used in the case of compliance with the standard
Source: Network