Pigment in Candy

• Pigment

Any substance that can make a food colored into a target color is called a pigment, which changes the color of the food and stimulates appetite. According to its source, it is divided into chemical synthetic pigments and natural pigments; according to its function, it is mainly divided into pigments and dyes; according to the structure, it can be divided into organic pigments and inorganic pigments. The coloring agent has the advantages of low density, high coloring power, and good transparency, but generally has a small molecular structure and is liable to migrate during the coloring process.

• The Harm of Pigment to The Human Body

Although pigments can make foods (such as candy) look more colorful, this is not a nutrient that is good for our body. Excessive use can cause certain hazards, namely toxicity (including toxicity, diarrhea and carcinogenicity). It can be said that as long as the pigment is used within a prescribed dose and is within a prescribed range, safety can be ensured. However, excessive use of pigments can endanger people's health. If people eat foods containing excessive pigments for a long time or at one time, especially foods containing pigments such as lemon yellow and sunset yellow, they will accumulate in the body, causing symptoms such as allergies and diarrhea, and will also cause some damage to the kidneys and liver. In addition, other experiments have shown that a large number of synthetic pigments can cause allergies such as asthma, laryngeal edema, rhinitis, urticaria, itchy skin and neurological headaches.

• Regulation of Pigment Content in Candy

The United States has strict regulations on the amount of pigment in candy, and the amount of pigment allowed is less than in other countries. For example, the United States has strict restrictions on synthetic pigments, not only specifying its maximum use, but also specifying the types of foods that can use synthetic pigments. Some foods are not allowed to use synthetic pigments, such as milk, fruit, baby food, various meats, fish, and vinegar, soy sauce, bean curd and other condiments. Only cold food, candy, mixed wine and fruit juice can use a small amount of synthetic pigments, but generally no more than 1/10000, and the pure pigment content in synthetic pigments should not be lower than 85% to 99%. In 1 kg synthetic pigments, the arsenic content should not exceed 1 mg, lead should be less than 10 mg, copper should be less than 20 mg, phenol should not exceed 5 g/100 mg, aniline should not exceed 4 mg, and various chlorides should not exceed 0.5%. These restrictions on impurities in the pigment can reduce the toxicity to the human body, thereby substantially ensuring the safe use of the pigment.

• Comparison of Synthetic and Natural Pigments

As the understanding of the dangers of synthetic pigments deepens, correspondingly, natural pigments are receiving increasing attention.

Unlike synthetic pigments, edible natural pigments are not only non-toxic, but also have certain nutrients and even certain pharmacological effects. At present, the development and use of natural pigments instead of synthetic pigments have become a trend in the food and cosmetic industry. According to reports, there are 97 natural pigments in Japan, accounting for 90% of the market. Natural pigments allowed in the United States also far exceed the type of synthetic pigments.

However, due to the complexity of the natural pigment composition, the structure may change during processing, or impurities may be mixed in, so it cannot be blindly considered to be absolutely pure and harmless. However, it should be affirmed that modern production, management, analytical testing, process improvement and other measures can reduce the adverse effects of synthetic and natural pigments to a safe level. As long as synthetic pigments and natural pigments are used strictly in accordance with national regulations, pigments will bring happiness and pleasure to people without threatening human health.

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