04/05/2019 / By Michelle Simmons
A study published in the journal Food Science and Human Wellness found that natural pigments from yellow gardenia, curcumin, and red radish could be used as safer alternatives to harmful artificial food colorings (ACFs). The study examined the use of natural food colorants on dried tofu.
In conclusion, the findings of the study indicate that natural pigments yellow gardenia, curcumin, and red radish may be used as safe food colorants on dried tofu.
Read the full text of the study at this link.
To read more studies on natural food colorants, visit FoodScience.news.
Journal Reference:
Lin WS, He PH, Chau CF, Liou BK, Li S, Pan MH. THE FEASIBILITY STUDY OF NATURAL PIGMENTS AS FOOD COLORANTS AND SEASONINGS PIGMENTS SAFETY ON DRIED TOFU COLORING. Food Science and Human Wellness. September 2018; 7(3): 220-228. DOI: 10.1016/j.fshw.2018.09.002
Tagged Under: curcumin, dried tofu, food coloring, food dye, food science, functional food, gardenia, Herbs, natural ingredients, Plants, red radish, research
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