Red Food Dye 40 Ingredients
On the components of the red food pigment forty
The red food pigment forty used in the world, what is its composition, people often inquire about it.
The red food pigment forty, its raw materials are mostly derived from chemical synthesis. At first, chemists based on benzene, naphthalene and other organic compounds, through multiple delicate chemical reactions. First, benzene is sulfonated to obtain benzene sulfonic acid, and then it interacts with sodium nitrite and other reagents, and under a suitable temperature and pH environment, it undergoes diazotization. The resulting diazonium salt is active and abnormal, and then it is coupled with a specific phenolic or amine compound, and finally the main structure of this pigment is obtained.
In actual production, in order to ensure its stability and uniform color, some auxiliary ingredients are often added. Salts such as sodium chloride and sodium sulfate can adjust the ionic strength of the pigment solution, help it to better disperse and dissolve, so that it is evenly distributed in food and has a natural color. And some buffers will be added to maintain a certain pH range, prevent the pigment from decomposing or discoloring due to changes in environmental pH, and ensure that it can maintain a stable color state under various food processing conditions.
Although the red food pigment forty is bright in color, it is effective in enhancing the color of food, but its safety cannot be ignored. After rigorous experiments and demonstrations by many researchers, there is no obvious harm to the human body within the specified dosage. However, excessive intake may cause allergic reactions in some individuals, such as skin itching, redness and swelling, and even affect the digestive system, causing gastrointestinal discomfort. Therefore, when using this pigment in food production, relevant standards must be strictly adhered to to to ensure the safety and health of people's diet.
