FOOD FACT ! NATURAL DYES IN MAGFOOD SOWING SEASONING
Then, Why Need Natural Dyes?
Natural dyes are dyes that come from natural ingredients such as spices or other plants, for example, yellow from turmeric, green from chlorophyll in leaves and so on. While synthetic dyes are dyes derived from artificial dyes or are generally made from chemicals. For example Briliant Blue, Tartrazine, or Allura Red, for synthetic dyes that are still allowed to be used but with certain standards and measurements. There are even naughty entrepreneurs who use non-food grade (non-food grade) dyes to give food color. One example of a non-food dye is Rhodamine B which is actually intended for textile coloring (Nugraheni, 2013).
The use of synthetic dyes in addition to having a positive impact on producers and consumers, can also have a negative impact, especially for consumers. When compared to natural dyes, synthetic dyes have a more negative impact on health. This is because synthetic substances if used continuously and in the long term, will affect the organs in the body. The use of artificial coloring materials that are prohibited can cause health problems. Prohibited dyes can poison the kidneys and cause liver function disorders and cancer because generally the dyes used are textile dyes (Irianto & Waluyo, 2007).
Utilization of natural dyes to color plant tissue is an alternative to replace synthetic dyes which are expensive and carcinogenic. Carcinogenic substances in synthetic dyes can cause problems for the environment and human health. Therefore, synthetic dyes need to be replaced using natural dyes to reduce the problems caused (Paryanto, 2012).
Existing natural dyes, have several pigments or color sources such as chlorophyll, carotenoids, tannins, and anthocyanins. Natural coloring pigments are safer to use even though the level of stability to heat, light and acidity is uncertain (Kwartiningsih, 2009). One of the natural ingredients that can be used as an alternative dye and is easy to find is turmeric (Curcuma domestica Val).
The active pigment in turmeric that can color plant tissue and give it a yellow color is curcuminoids. Curcuminoids are compounds of phenolic groups composed of curcumin, monodesmetocurcumin, and bidesmetocurcumin (Saputra et al., 2009). A typical component that can give a yellow color is curcumin.
Therefore, Magfood’s Seasoning Powder products have now switched to using Curcumin from turmeric to produce a yellow color which is definitely safer and of higher quality. The natural yellow color has been applied by Magfood to seasoning products such as Spice Sow, Grilled Corn, Cheese, to Premix Ice Creem Cream Cheese. We also have a variety of other seasoning products for your business, such as Balado Flavored Seasoning, Barbeque, Grilled Corn, Cheese, Chocolate, and Extra Spicy. We also have various premixes such as Bakso and Nugget premix, various Powder Drink such as Choco Original and Mango Milkshake. Complete Isn’t it? Not only that, Magfood also has Non MSG products,
Complete your business needs with Magfood products and other material needs, by telephone or WA at 08111397161
PT. Magfood Food Innovation
Jl. Duren Tiga Raya No.46 South Jakarta 12760
Tel : +621 79193162, Fax : +6221 79195364
Website : www.magfood.com
Irianto, Kus and Kusno Waluyo. 2007. Nutrition and Healthy Lifestyle. Bandung : CV. Yrama Widya. In Purba, Elisabet R. 2009. Analysis of Dyes in Syrup Drinks Sold at Elementary Schools in Lubuk Pakam III Village, Lubuk Pakam District. Thesis of the Faculty of Public Health, University of North Sumatra. Accessed in Anterior Journal, Volume 17 by Rezqi Handayani & Henilisa Yuliyana Larasat
Kwartiningsih, Endang., Setyawardhani, Dwi A., Wiyatno, Agus., Triyono, Adi. 2009. “Natural Dyes From Mangosteen Peel”. Equilibrium Vol. 8(1): p. 41-47. Accessed in Journal of BioEdu Vol.4 No.1 by Rizka Auliyatus Sa’diyah, et al.
Nugraheni, Mutiara. 2013. Natural Coloring Sources and Their Applications in Food & Health. Yogyakarta, Graha Ilmu.Bima. (2005). Chapter II Application Library Overview. Hilos Tensados, 1, 1–476. Accessed in Anterior Journal, Volume 17 by Rezqi Handayani & Henilisa Yuliyana Larasat
Saputra, Adinda and Ningrum, Dewi K. 2009. Drying Turmeric Using Microwave and Oven (Online) accessed on November 18, 2013. Accessed in Journal of BioEdu Vol.4 No.1 by Rizka Auliyatus Sa’diyah, et al.