How to choose pigments for national standards (GB2760-2024 standard for the use of food additives)
1. The natural pigments that can be used in appropriate amounts according to the production needs of various types of food are:
Citrus yellow, sorghum red, natural carotene, beet red.
2. The natural pigments that can be found in dried tofu are:
Capsicum red, vegetable carbon black.
3. The natural pigments that can be used in reprocessed tofu products are:
Caramel (common law), paprika.
4. The natural pigments that can be found in new soy products (soybean protein and its puffed food, soybean vegetarian meat, etc.) are:
Monascus red, paprika.
5. The natural pigments that can be found in cooked beans are:
Sodium copper chlorophyllin.
6. The natural pigments that can be found in fermented bean curd are:
Monascus red.
【Food Classification System】(Source: GB2760-2011 Page 2)
If a food additive is allowed to be applied to a food category, it is allowed to be applied to all categories of food under that category, unless otherwise specified.
04.04 Pulses and products
04.04.01 Non-fermented soy products
04.04.01.01 Tofu
04.04.01.02 Dried tofu
04.04.01.03 Reprocessed tofu products
04.04.01.03.01 Fried dried tofu
04.04.01.03.02 Braised tofu
04.04.01.03.03 Smoked tofu
04.04.01.03.04 Other dried tofu
04.04.01.04 Yuba (including yuba, oilskin, etc.)
04.04.01.05 New soy products (soybean protein and its puffed food, soybean vegetarian meat, etc.)
04.04.01.06 Cooked beans
04.04.02 Fermented soy products
04.04.02.01 Sufu
04.04.02.02 Tempeh and its products (including natto)
04.04.03 Other soy products
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