Natural Pigment

CTS0204 ISSUES IN CREATIVE TEACHING IN SCIENCE

NAME

: LEONG CHEANG YENG

IC NUMBER COURSE

: 820725-07-5266 : KDP14M31

CREATIVE TEACHING IN SCIENCE ( SR ) 1

LECTURER : PN. MAGESWARY A/P KARPUDEWAN

Natural pigment 　　 The definition of natural pigment A pigment is the material that changes the color of light it reflects as the result of selective

color

absorption.

This

physical

process

differs

from

fluorescence,

phosphorescence, and other forms of luminescence, in which the material itself emits light. Natural edible pigment is derived from natural resources such as natural plant roots, stems, leaves, flowers, fruits and animals, microorganisms such as edible pigment, food coloring, is a mixture of many different components. As the wide variety of sources, composition complex variety of natural pigments. In biology, a pigment is any colored material of plant or animal cells. Many biological structures, such as skin, eyes, fur and hair contain pigments (such as melanin) in specialized cells called chromatophores. Many conditions affect the levels or nature of pigments in plant, animal, some protista, or fungus cells. For instance, Albinism is a disorder affecting the level of melanin production in animals. Pigment color differs from structural color in that it is the same for all viewing angles, whereas structural color is the result of selective reflection or iridescence, usually because of multilayer structures. According to extraction methods, the natural pigment can be divided into four main categories: namely, plant and animal body formed by the juice or liquid solvent extraction or solid color; body of animal and plant dry powder obtained by grinding pigment; by microbial fermentation , metabolites separated into liquid or powder for 2

further processing of the pigment; using natural products as raw material, obtained by the enzyme and the pigment.

　　 A source of natural pigment Generally derived from the natural pigment components such as the Red Beet , Grape and Pepper of these foods has been the recognition and acceptance of consumers, therefore, use of these food sources of natural pigments to be better consumers, better and safer to use. Most come from plant pigments. 　　The characteristics of plant pigments The vast majority of plant pigment without side effects, high security. Most of the anthocyanin class of plant pigments, carotenoids, flavonoids compounds, are a class of bioactive substances, is herbal and health food products in the functional active ingredients. In view of plant pigments as a coloring additive used in food, medicine and cosmetics, with capacity of less than the amount of medical and health care products effect the ratio. In the health food applications, this type of plant pigment respectively to play in strengthening the body's immune function, anti-oxidation, reducing blood lipids and other auxiliary role; in ordinary foods, so can play an enhanced role in support of nutrition and anti-oxidation. 　　The application of natural pigments In the development and application of natural pigments, the China's natural food coloring product times the output of caramel largest annual output accounting for about 86% of natural food pigments, mainly for the domestic brewing industry and beverage industry. Followed by the red yeast red, sorghum red, gardenia yellow, radish red, sodium copper chlorophyll, carotene, cocoa shell color, turmeric, etc., mainly used in the preparation of wine, sweets, cooked meat products, jelly, ice cream, artificial crab meat and other foods. With the further improvement of living 3

standards of our people and return to nature, eating all-natural based products will become the mainstream of food consumption in the future, the domestic food industry demand for natural food coloring will continue to grow and will also open up the natural pigment in the pharmaceutical , Japan and so on in the broader fields of application. 　　Natural pigment in the textile industry In addition to the natural pigment widely used in the food industry, the textile, apparel, home textiles industry has been widely used as natural dyes, but not all pigments can be used as dye. Textiles need washing, friction fastness, fastness, light fastness there are more requests. However, as a natural plant extract the pigment dye to follow the trend of the times. water

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　 　 The types of food coloring According to their sources of food coloring can be divided into two main categories: (1) natural pigment; (2) synthesis of pigment. China's approval of allowing the use of natural pigments for food, 48 species, including natural β-carotene, beet red, turmeric, safflower yellow, more orange-red lac red, chili red, orange pepper, caramel color (without ammonia production ), caramel color production of caramel color (plus ammonia production), red rice red, yellow chrysanthemum extract, black beans red, sorghum red, corn yellow, red radish; cocoa shell color, red yeast rice, red yeast red, Basella alba red, Black Galen Red, Gardenia yellow, Gardenia blue, sea buckthorn yellow, rose tomato red, acorn-shell brown, NP Hung, multi-Hui Ke brown, red mulberry, natural mustard red, Rosa laevigata brown; curcumin, peanuts Agricultural red, grape skin red; Lan spindles fruit red; algae blue, plant carbon black, Buddleia yellow, Lithospermum red; Tea yellow pigment: Tea green pigment, citrus yellow, marriage Annatto (Redwood Su / Su-down rosewood) Cochineal red, iron oxide (black) and so on. These natural pigments from plants, microorganisms or animals to use physical methods to extract the edible parts of crafted, in that 48 varieties of natural pigments, at present China's major production, use and export of 40 kinds of products, including caramel, chili red, β-carotene, sodium copper chlorophyll, sorghum red, red yeast rice and so on. Paprika Oleoresin(Chilli Red Color)： Origin:High-quality chilli Appearance:Dark-red oil liquid Processing:A kind of natural pigment prepared by the extration of chillis Description:It is a kind of dark-red colourful oil liquid,a fine food colour with good mobility.It is light-resistant,hot-resistant,acidresistant,alkali-resitant and will not be affected by metal ion.It will be soluble it is qualified for the internation standard of FAO/WHO and GB10783-1996 5

Component:Capsanthin and Capsorubin Using Mode:It is widely used for the colour of instant noodles,aquatic products,meat ,cake,salad ,etc Chilli Extract: Origin:High-quality chilli Appearance:Dark-red oil liquid Processing:It is prepared and extracted from the highqualitied chillies with the scientific technology Description:A kind of dark-red colourful oil liquid,a fine food colour with good mobility.It is light-resistant,hotresistant,acid-resistant,alkali-resistant and will not be affected by metal ion,is will be soluble in oil and ethanol. It is qualified for the internation standard of FAO/WHO and GB10783-1996 Component:Capsanthin and Capsorubin Using Mode:It can be used as food colour and food seasonings ,and also the raw material of Paprika Oleoresin(Red chilli color) Supercritical Paprika Oleoresin: Origin:High-quality chilli Appearance:Dark-red oil liquid Processing:Use the supercritical CO2 technology to refine the Paprika Oleoresin(Red Chilli Color) Description:The product use the the supercritical CO2 technology to refine the Paprika ,the quality has increased greatly ,has the features of high purity,low dissoluble leftover,low metal ion,less impurity and not spicy.The usage value has been increased greatly it is qualified for the internation standard of FAO/WHO and GB10783-1996 6

Component:Capsanthin and Capsorubin Using Mode:It is widely used for the colour of instant noodles,aquatic products,meat ,cake,salad ,etc

Capsicum Oleoresin: Origin:High-quality chilli Appearance:Dark-red oil liquid Processing:A kind of natural pigment prepared by the extraction of chillies Description:It is a kind of dark-red viscous liquid with pure and very hot taste.It is light-resistant,hot-resistant,acidresistant,alkali-resistant and will not be affected by metal ion.It will be soluble in oil and ethanol. It is qualified for the internation standard of FAO/WHO and GB10783-1996 Component:Its efficient components are capsaicin,protein,amino acid and suger.It also contains some Paprika Oleoresin (Red chilli color) Using Mode:It is widely use as the seasoning for all kinds of hot food or raw materials at food plants,or used directly for cooking in restaurant ,dinning-room or familiy.

Marigold Oleoresin: Origin:Marigold Oleoresin Appearance:Dark-brown oil cream Processing:Prepared by the extraction of marigold pellets by scientific method Description:Soluble in oil and ethanol but in water,Light7

resistant,hot-resistant,alkali-resistant Component:Xanthophylls Usage:Widely used in various kinds of fodder Perilla Color: Origin:Perilla leaves Appearance:Dark-red liquid Processing:It is prepared by extraction of natural plantperilla leaves Description:It is a kind of water soluble natural pigment which is steady under the acid condition.In solution of PH=2-3,it is purple-red and very colourful It is qualified for the internation standard of FAO/WHO and GB10783-1996 Using Mode:It is widely use as colour in fodddr,pastries ,candy,tin,drink and dairy products Red Cabbage Color: Red Cabbage Color is also called red cabbage pigment, for short red cabbage, colorful cabbage, it is a solid and liquid water-soluble pigment adopting purple-ball cabbage (a kind of vegetable), extracting the purple pigment on the surface of the cabbage with scientific knowledge, with separation and refining. Because the product presents different colors in different PH solution, heat and light resistant, so it is widely used in the tinting of drinks, candy, can and dairy products. 　　 - Yangtze University, Department of Animal Science Xu resist the United States We can imagine that the plant flowers if there is no pigment, the bees will be difficult to find, but cannot be pollination, plants cannot reproduce. Animals, too, a few million years, Nature of these animals are ultimately derived from edible 8

plants, natural pigment, and constantly evolving, these natural pigments gave them a bright color, abundant strength, and lasting vitality to enable them to produce offspring until now, while the All of these carotenoid pigments in the feed processing would be oxidized away. This is the artificial breeding animals and wild animals, one of the most fundamental difference between "a serious lack of natural pigment."

Affect food factor in the use of natural pigments When people use natural pigments, you must consider the following factors, as a chosen reference: •

The color of needs: it may require a mix of two or more kinds of pigments, in order to meet the color requirements.

•

when the kinds of foods in selling, whether it can meet the country's regulatory laws.

•

The physical form needs: In general, the cost of liquid natural pigment powder were lower than that.

•

food ingredients: The main consideration fat or protein content and the presence of tannin, the former concerned with the solubility of natural pigments; the latter exist, would limit the use of anthocyanins; but also determines the product is clear and transparent, or was cloudy.

•

processing conditions: the principal consideration for the heating temperature and time.

•

pH: The pH of food can affect the stability of pigment, so you can determine the choice of pigment type and color rendering.

•

Packaging: Packaging oxygen permeability and light transmittance can affect the stability of natural pigments, which could also affect people's choice of natural pigments. 9

•

product sales life and storage conditions.

The uses of natural pigment in Malaysia

Nail Dyes Henna nails flush. Henna is a plant whose leaves are used as nail rouge.

Henna Little flowers most fragrant at night. Henna leaves are dried and processed into coloring nails in hands and feet of the wedding dinner-indigenous people who practice the nail dyes including Indians and the Malays.

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Henna Chicken The flowers may be replaced on the henna for coloring nails.

Red henna

Traditional Blacken Hair With Papaya Seed 11

You have problems with the hair? like the hair a little flushed from the sun and faded because of time to eat you can try the following recipe:

Material: Handful of papaya seeds. This papaya seeds contain a glycosides cacirindan karpain known to blacken the hair. How to make: Papaya seeds dry roasted, then mashed until smooth, After that squeeze and strain. We will give a little water is used, then apply to the hair while massage. Leave to dry, then wash your hair.

Using Natural Herbs to Color Products Adding color to the natural products can enhance their appearance, and the user's overall perception of the experience. While there are several ingredients available to color or dye skin care products, none are as natural as unquestionably Tinting Herbs. Many natural pigments plants release when they are infused into oil or water. These infusions can be added to the oil or water portions of your formulas, yielding a range of lovely earth toned colors.

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To create an infusion, simply warm your or oil, place herbs into the liquid, and Steep for 20 to 40 minutes. After the infusion has taken place, the patch must be strained from the liquid. You can use a Cheese Cloth or a Fine Mesh Strainer to strain the plant material from the liquid. Alternatively, you can avoid the mess by placing the herbs into a Large Tea Bag or a Large Mesh Tea Ball. The colored oil or water can be added drop by drop to your formulas or it can be substituted for a portion of the water or oil called for in a recipe. Experimentation is the best way to find your favorite shades of color. While these herbs are likely to repeat a shade in different formulas, they may about them differently in unique oils or liquids. To give you some ideas, I've listed a few of the most popular Tinting Herbs with the colors they are most likely to produce: Alkanet Root Powder - Dark Red to Purple Annatto Seed - Orange Henna Leaf Powder - Orange Paprika Powder - Orange Parsley Powder - Green Red Sandalwood Powder - Maroon to Purple Turmeric powder – Yellow

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How to Make Natural Food Coloring Leaf Suji (Pleomale angustifolia) is widely used as a green dye in the food, traditional cakes and drinks such as green dye on ice cendol. Suji leaves are shrubs that can reach 8 feet tall. This plant is often used as a dye plant gives green decoration. Suji leaves also provide a unique scent. In the usage, Suji leaves are often mixed with the aroma of pandan leaves for food, cake and beverages produced more fragrant. How to squeeze the liquid usage Suji leaves added to the cake or food ingredients desired. Here's a recipe for making leaf coloring Suji. Leaf Green dyes Suji Material: Suji Leaf wash 40 pieces Wash pandan leaves 3 pieces 150 ml of water ¼ tsp water whiting.

How to Make: Cut into pieces or thinly sliced Suji leaves and pandan leaves. Mash or blend by adding water and lime water mixture leaves sirih. Pour Suji mashed into a fine sieve or perforated gauze. Squeeze the water and set aside the dregs. Suji leaf coloring is ready for use as needed.

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Bibliography www.wanfangdata.com.cn/NSTLQK_NSTL_QK4229452.aspx http://www.klipingku.com/2008/09/cara-tradisional-menghitamkan-rambut-dengan-bijipepaya/ www.alibaba.com/showroom/Natural_Pigment.html encyclopedia.farlex.com/Natural+pigment baike.baidu.com/view/363333.htm www.qd-np.com/ http://www.naturalbeautyworkshop.com/my_weblog/2008/03/using-natural-h.html http://en.wikipedia.org/wiki/Pigment http://www.bahasa-malaysia-simple-fun.com/henna-flower-bm.html

　

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