Chemically synthesized pigment
There are two major categories of food pigments: natural food pigments and synthetic food pigments. Before the British invented the first synthetic food pigment, aniline violet, in 1850, people used natural pigments for coloring.
Characteristics of synthetic pigment: bright color; Hue; Stable performance; Strong pigmentation; Strong fastness; Color is easy; Easy to use; Low cost; Widely used; But it has a big disadvantage, that is, many have toxicity (including toxicity, laxative and carcinogenic). These toxicity results from the synthetic pigments of arsenic, lead, copper, phenol, aniline, ether, chloride and sulfate, they can cause varying degrees of harm to the human body. In particular, the carcinogenic effect of synthetic pigments of azo compounds is more obvious. Azo compounds can be decomposed in the body to form two aromatic amines. Aromatic amines may cause cancerization by interacting with target cells after metabolic activities in the body.