The new color lake development technology has seen practical results

"The potential health hazards of aluminum have caused widespread concern in the food industry, and some aluminum-containing additives have been restricted or banned, such as aluminum-containing indigo lake being banned in children's puffed foods, resulting in a blank
of lake-like blue pigments in the production of this type of food.
" Yuan Dongdong, associate professor of Beijing Technology and Business University, said
recently.

Faced with this urgent problem to be solved, Yuan Dongdong, who has been committed to the research and development of calcium carbonate lake technology for many years, said: "Rich food cannot lack colorful colors
.
What we are doing is to make the presentation of food colors unfettered and presented in a healthier, safer and more colorful appearance
.
We considered a complete replacement
for conventional aluminium hydroxide-based lakes with a healthy type of lake.
After a series of studies, we have successfully developed indigo lake based on calcium carbonate and other common food coloring lakes, which meet the needs of children's puffed food and provide technical reserves
for the replacement of other pigmented aluminum lakes.
In addition to solving the problem of substitution of aluminum-containing lakes, calcium carbonate lakes can also improve the color stability and color rendering ability
of natural pigments.
Recently, we have applied red yeast red-calcium carbonate lake to sausage-based foods, and we have achieved very good practical results, and the results fully prove this
.
”

"The new lake production process based on calcium carbonate has the characteristics of
easy operation, non-toxic and harmless, and easy to promote.
The new lake particles themselves have a uniform particle size and do not require the grinding process
of traditional lake production.
In addition, as a new substrate for the lake, calcium carbonate itself is also a calcium supplement, giving the new lake additional health functions
.
It is the demand of the times that food additives can develop to be more natural and safer, and it is also the mission of
contemporary food science and technology workers.
Yuan Dongdong emphasized
.

(Wang Han)

China Food News(November 21, 2022, Version 06)

(Responsible editor: Yang Xiaojing)