Q&A - China FS Pigments

Which is Better for the Eyes: Lutein or Carotene?

September 9, 2023

Both lutein and carotene are beneficial for eye health, but lutein is more effective. Lutein is a powerful natural antioxidant that helps reduce free radicals in the eyes, preventing oxidative damage to eye cells. It also absorbs blue light, reducing eye strain and protecting against macular degeneration and other eye diseases. Carotene, on the other hand, primarily supports the health of the eye's surface and promotes tear production to prevent dryness. While both are helpful, lutein plays a more crucial role in eye protection. It's important to note that the optimal intake of lutein is 6-10 mg per day, which can be obtained through food or supplements. Carotene is mainly found in orange and dark green vegetables and fruits, and it's recommended to consume at least five servings of fruits and vegetables daily. For individuals with existing eye issues, it's advisable to use related supplements under a doctor's guidance.

The Benefits and Drawbacks of Consuming Beta-Carotene

September 9, 2023

The benefits of consuming beta-carotene include providing essential nutrients, protecting vision, and preventing constipation. However, the drawbacks can include yellowing of the skin and nutritional imbalances. It's important to consume beta-carotene in moderation, based on individual needs, to effectively supplement the body's required nutrients and boost immunity. Benefits of Consuming Beta-Carotene Drawbacks of Consuming Beta-Carotene Nutritional Imbalance: Overconsumption of beta-carotene in a short period can result in a nutritional imbalance, leading to symptoms like nausea and vomiting, and in severe cases, liver issues. To avoid these risks, it's essential to consume beta-carotene in moderation for overall health. Yellowing of the Skin: Although beta-carotene is essential, consuming it in excess, especially at night, can lead to a change in skin pigmentation, causing yellowing of the skin.

Three Types of People Who Should Avoid Eating Radishes

September 9, 2023

Radishes are highly nutritious, but certain groups of people should steer clear of them. These groups mainly fall into three categories: those with qi deficiency, yang deficiency, and diarrhea. Additionally, individuals with a weak digestive system also might want to avoid radishes. Groups Not Suitable for Eating Radishes: Radishes are considered a cold food that can intensify symptoms related to a weak digestive system, potentially causing abdominal pain and affecting the body's ability to digest and absorb other foods.

What is Red Yeast Rice?

September 9, 2023

Red yeast rice is a fermented rice product made from varieties like indica, japonica, and glutinous rice, which are fermented with the red yeast mold. It has a reddish-brown or purple hue and offers benefits like energy replenishment and digestive support. However, it's important to control the portion size when consuming red yeast rice to avoid overloading the digestive system, which could lead to discomfort such as abdominal pain, bloating, nausea, or vomiting. From a traditional Chinese medicine perspective, red yeast rice is believed to invigorate blood circulation, so pregnant women should limit their intake to reduce the risk of miscarriage or preterm birth.

What is Plant Black Carbon?

September 9, 2023

Plant black carbon is a black, powdery substance that is odorless, tasteless, and insoluble in water and organic solvents, making it harmless to the human body. It is typically used in the form of a suspension in candies as a coloring agent. Production of Plant Black Carbon: It is made from plant materials like tree trunks and shells, which are carbonized and refined. Bamboo and coconut shells can be used as raw materials for producing plant black carbon, but bamboo charcoal and coconut ash do not automatically qualify as food-grade plant black carbon. Whether they can be used in food depends on their production processes meeting "food-grade" standards. In black ice cream, bamboo charcoal and coconut ash are not processing aids but rather colorants, and they must comply with the product standards and usage regulations for plant black carbon. Is Plant Black Carbon the Same as Activated Charcoal? Activated charcoal is produced differently from plant black carbon. Plant materials that undergo incomplete combustion become black carbon, which must be "activated" to become activated charcoal. In food applications, activated charcoal can...

Plant-based Charcoal – Bringing You a Vivid Shade of Black

September 9, 2023

Typically, brightly colored foods are more likely to stimulate appetite and increase consumer desire, making color a critical element in food industry research and packaging design. Among all the reds, oranges, yellows, greens, blues, and purples, black stands out, perfectly exemplifying what it means to be a true dark horse. Coconut ash ice cream, charcoal yogurt, black cupcakes, and black mooncakes have caught our attention, becoming trendy foods that are widely sought after. At the same time, plant-based charcoal, a previously understated natural pigment, has gained unprecedented recognition. Plant-based charcoal is a food additive that meets national standards and is classified as a coloring agent. The maximum usage in frozen desserts (excluding edible ice), candies, cakes, and biscuits is 5g/kg. In June 2020, the National Health Commission of China released Announcement No. 4 on its official website, confirming that the use of plant-based charcoal has been extended to compound seasonings and puffed foods. "Activated charcoal" is a processing aid used during food production, primarily for its adsorption and decolorization properties. Plant-based charcoal, on the other hand, is a food additive...

What is plant-based charcoal?

September 9, 2023

Plant-based charcoal is an insoluble colorant. Other names for plant-based charcoal include: vegetable black, vegetable charcoal, carbon black, edible carbon black. It is typically used in suspension form and is mainly applied in candy production, often as a masking agent. It is made by carbonizing plant materials like tree trunks and shells. Its uses include baked goods, grain and cereal products, dairy products, sugar and candied foods, candy, and decorative or coated frozen desserts. Plant-based charcoal is a natural black pigment that appears as black powdery particles, odorless and tasteless, and insoluble in water or organic solvents. It is produced by carbonizing and refining plant materials such as tree trunks and shells. Plant-based charcoal is a natural, edible black pigment used mainly for coloring. Plant-based activated charcoal, on the other hand, is derived from plant materials like wood chips, bamboo, coconut shells, or fruit shells through physical or chemical processes, but plant-based charcoal specifically refers to the carbonized and refined plant material used as a food additive. Activated charcoal, however, is a non-edible processing aid in food production that primarily...

The Functions of Capsicum Red Pigment

September 9, 2023

Capsicum red pigment, also known as paprika or chili oleoresin, is a natural coloring agent extracted from peppers. Its main coloring components are capsanthin and capsorubin, which belong to the carotenoid family and make up about 50% to 60% of its content. It also contains some non-coloring capsaicin. This pigment is not only vibrant and high in value but also has strong coloring power and excellent color retention, effectively extending the shelf life of imitation foods. All mature peppers contain red pigment, but the amount varies by variety. Not every pepper is suitable for extracting this pigment. The higher the pigment content in a pepper, the more visually appealing the dried products will be. Therefore, certain high-pigment varieties, like "Chuan Jiao Deep Red" and "Chuan Jiao Bright Red," are specifically cultivated for pigment extraction. These pigment peppers are primarily used to produce red pigment, chili powder, and fermented bean paste. Many food-grade colorants, such as those used in juices, cakes, and lipsticks, are derived from capsicum red pigment.

Recommended Ratio for Adding Chili Red

September 9, 2023

The amount to add depends on personal taste, but it's best to start with a small amount. Adding too much can make dishes overly spicy and negatively affect the flavor. Additionally, excessive chili red can increase calorie intake, which isn’t good for health. Generally, it's recommended to add 1 to 2 grams at a time, then adjust after tasting to achieve the desired flavor. Users can make slight adjustments based on their preferences, but too much chili red can overwhelm the dish and diminish enjoyment. Typically, adding 3 to 5 grams per pound of food works well, especially when combined with other spices. It's also a good idea to regularly refresh your supply of chili red to ensure vibrant color and delicious results in your dishes.

What is Capsanthin?

September 9, 2023

Source: Capsanthin is a natural orange-yellow to orange-red pigment derived from the skin of red peppers, which belong to the Solanaceae family. It is classified as a carotenoid oxygenated derivative, with the primary components being capsanthin and capsorubin. Before extraction, it is stored in the intact cellular structure of the pepper. The presence of cell membranes and certain internal components protects and preserves it in a lipid form. Once capsanthin is extracted, it loses these biological protections, leading to oxidative reactions in the presence of oxygen, and external factors can accelerate its decomposition and fading. The levels of capsaicinoids (which give the heat) and capsanthin in peppers vary depending on the type of pepper, the growing region, harvest time, and drying conditions. Most extracted capsanthin is a mixture dominated by capsanthin and capsorubin. Preparation: Capsanthin is extracted from red peppers using repeated ethanol or acetone extraction, followed by crystallization with petroleum ether. It is a carotenoid-based coloring agent found in peppers. The main components include: approximately 50% capsanthin, 8.3% capsorubin, 14% zeaxanthin, 13.9% β-carotene, 5.5% cryptoxanthin, and other compounds like...