Natural pigments are food colors obtained from natural sources. Pigments mainly extracted from animal and plant tissues and microorganisms (culture), of which plant colorants are dominant. Natural pigments not only have the effect of coloring foods, but also a considerable portion of natural pigments have physiological activity.
Natural pigments are generally derived from natural ingredients such as beet red, grapes and peppers. These foods have been recognized and accepted by consumers. Therefore, natural pigments derived from these food sources are more popular with consumers and are used more. Safer. Most are derived from plant pigments.
Most plant pigments have no side effects and are highly safe. Most of the plant pigments are anthocyanins, carotenes, and flavonoids. They are a class of biologically active substances and are functional active ingredients in botanicals and health foods. In view of the fact that plant pigments are used as additives for coloring in foods, pharmaceuticals, and cosmetics, the amount of therapeutic use does not reach the dose-effective ratio of medical and health care products. In the application of health foods, this kind of plant pigment can play an auxiliary role in enhancing human immune function, anti-oxidation and lowering blood lipids; in common foods, some can play the auxiliary role of nutrition strengthening and anti-oxidation.
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