Red food coloring

When you go to a supermarket, you will notice that most foods use the color red, either in the packaging or in the product itself, and this is because the red dye is the most striking for consumers, so it is used quite frequently. This colorant can be natural or artificial, both used in products such as: beverages, baked goods, dessert powders, candies, cereals, medicines and cosmetics.

Behind the artificial colorants there is a great controversy, where the artificial colorant Red 40 enters, and it is that they generate negative impacts on human consumption, producing allergies and ailments, that is why many companies have stopped using them and many governments have restricted their use. That is why the solution is to use colorants from natural sources, which do not generate negative impacts in their consumption, but rather generate positive impacts, being more attractive to the consumer.

Of all these natural red colorants, the most stable and best performing is carmine, being resistant to light and temperatures, which allows it to be very useful for the food industry and the best substitute for Red 40. Then we have natural red colorants such as betanin, which is extracted from beet and finally we have the natural colorant extracted from anthocyanins, which can be found in black grapes, red fruits, purple corn, radishes and red cabbage.

Of these natural red dyes, as we have seen, carmine is the best option, without taking away the merit of the others, but they are less stable and have a lower yield. That is why in IMBAREX we want to recommend the best natural colorant for your products, and for that we offer you a personalized advice with one of our representatives, who will contact you through the following LINK.

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