The coloring is done as follows:

The first method of making homemade food coloring requires ingredients such as purple kale and water in the right amount. The practice is very simple, the first thing to do is to wash the purple kale leaves, remove the stalks, the need is its thin, dark color, these places pay attention to cut into pieces. Then put it into the cooking machine and beat it into juice, and finally filter it. It should be noted that, because the purple kale juice is very sensitive to acid and alkali, acid to red, alkali to blue, so when you use it can take full advantage of this characteristic and other ingredients with processing.

The second method of homemade food coloring requires materials such as amaranth and water. First wash the amaranth, and then in boiling water for a while, and finally fish out the fried juice can be. The third method of homemade food coloring requires the material of spinach leaves and water. First of all, cut the spinach leaves, then wash, boil and cool. Finally, use a juicer to break it can be, spinach leaves beat the more broken the better.

Introduction of Natural Colors

Natural colors are food colorings obtained from natural resources. The pigments are mainly extracted from animal and plant tissues and microorganisms, of which plant-based colorants account for the majority. Natural pigments not only have the role of coloring food, but also, a considerable part of natural pigments have physiological activity.

From natural plant roots, stems, leaves, flowers, fruits and animals, microorganisms and other natural pigments, edible pigments known as edible natural pigments, from the amount of food coloring in food accounted for a very small proportion of the general products, beverages, alcoholic beverages, pastries, confectionery, pharmaceuticals, etc. A few thousandths of a few, a few thousandths of a few or even a few hundred thousandths of a few.

Natural pigments, although widely permitted as food coloring, but the definition and licensing of natural food coloring is not the same in all countries, and some substances are recognized as spices rather than pigments, so many spices are not recognized as pigments.