Cochineal red, sorghum red, sodium copper chlorophyllin, turmeric, gardenia yellow, carotene, phycocyanin, cocoa pigment, caramel pigment, etc. The color of natural colorants is easily influenced by metal ions, water quality, pH value, oxidation, light and temperature, and it is generally difficult to disperse, with poor dyeability, poor compatibility between colorants and high price.

Synthetic pigments listed in China's Hygienic Standard for the Use of Food Additives (GB2760- 1996) include carmine, amaranth, sunset yellow, erythrosine, lemon yellow, magenta, indigo and brilliant blue. Compared with natural pigments, synthetic pigments are brighter in color, less prone to fading and lower in price. Additives whose main purpose is to color food are called colorants, also known as food pigments. Edible pigments make food have pleasant colors, which is of great significance to increase food hobbies and stimulate appetite. Colorants can be divided into synthetic colorants and natural colorants according to their sources.