Application of food coloring in pastry food

All kinds of pastry foods are more and more popular on the dining table and in modern banquets, and the design and production of their appearance has attracted the attention of the majority of pastry practitioners. The concept, function and application of food coloring in pastry making, that is, using food coloring to color the pastry, and using food coloring to match the color of the pastry, so as to make pastry food with a high degree of appreciation. increasingly important.

Food additives refer to synthetic or natural substances added to food for the purpose of improving the quality, color, aroma and taste of food, as well as for preservation, preservation and processing, including nutritional fortifiers. In the field of food chemical industry, some scholars have also defined the concept of food additives. Food additives refer to synthetic or natural additives that can increase the nutritional content of food, improve sensory quality, prolong shelf life, help develop new products or facilitate food processing. edible substances.

Food additives can be divided into natural additives and artificial additives, and their roles in food are as follows. ① Increase the nutritional content of food. ② Improve the taste, color and aroma of food. ③ Extend the shelf life of food.

Food coloring, also known as coloring agent, is a kind of food additive for the purpose of coloring food. It can be divided into natural coloring and synthetic coloring. In the modern food industry, food coloring is commonly used to improve the color of food and give it a more attractive appearance.

Natural pigments are mainly food pigments extracted from animals, plants, microorganisms and inorganic products in nature, such as chlorophyll, tea yellow pigment, tomato red and other pigments extracted from vegetables and fruits; lac red extracted from animal tissues , cochineal red and other animal pigments; Monascus pigments extracted from microorganisms, and inorganic pigments such as titanium dioxide and iron oxide red that exist in nature.

Food synthetic pigments are mainly organic pigments made through chemical synthesis. Synthetic pigments have many advantages, such as strong coloring ability, stable coloring, easy control of pigment purity, and low production cost. They have become the main colorants used in the modern food industry. The use of food coloring to make pasta needs to meet certain criteria, such as safety and hygiene, natural color matching, and simple process operation. According to the law that the color of the pastry will become darker after steaming, the experienced pastry chef insists on the principle of using less color and elegance when color matching, and gives full play to the effect of using synthetic pigments.


Post time: May-20-2022