Natural food dye red "allura"

Various groups of supplements have become so familiar in our daily life that we do not pay almost any attention to them. This can be said for both flavors and food dyes. The latter, by the way, are especially widely represented. This is clearly demonstrated by the natural food dye red "Allura. " The main task when using it is to improve the basic consumer properties of finished products by dyeing them in their preferred color.

By their origin, food dyes are divided into natural or natural, as well as chemical or synthetic. Food dye red "Allura" is most often natural. Although it depends on the manufacturer. The price of a natural product is an order of magnitude higher than that of a synthetic product, however, the benefits of it are appropriate. The dyes are usually in powder form. It is distinguished by its increased concentration, as well as its ability to easily dissolve in water. This property allows it to be easily mixed with other dyes in order to obtain a preferred color hue.

It is worth noting that the natural food dye Allura red is extremely good not only in production, but also at home. In the hands of a skilled hostess, he turns into a formidable weapon. It can be used everywhere: in the confectionery environment, in the manufacture of compotes and jelly, when decorating eggs, etc. Composition of confectionary food dye is represented mainly by extracts from raw materials of natural origin. Also, some synthetic compounds can be found in them that affect the properties of the food additive.

The natural food dye has a number of features: it is economical to use, gives the product an attractive appearance, has a pleasant color scheme, has no taste and smell, has a wide range of applications, colors all kinds of chocolate coatings (including chocolate masses and glazes), perfectly combined with neutral gels.

Food dye red "Allura" is used in coloring a wide variety of culinary products, as well as pastries, drinks, sweets, ready-made desserts, ice cream, etc. It is referred to as water-soluble compounds. Its small amount (from 0. 1 to 0. 5 g) should be enough to color even the most massive culinary product.