Colored rice, made using natural fruit and vegetable juices, offers a unique way to enjoy staple foods while also incorporating more fruits and vegetables into your diet. Traditionally, rice has come in white, yellow, and black varieties, but recently, Taiwan has introduced colorful options such as pink and green rice. According to a report from MSNBC, this innovative rice was developed by researchers in Taiwan. Not only is it visually appealing, but it also brings added nutritional benefits. Unlike traditional colored rice that may use artificial dyes, this version is made from organic, non-washable rice that can be cooked directly without rinsing. The vibrant colors are achieved by naturally infusing the grains with pigments from fruits and vegetables. This process not only enhances the visual appeal of the rice but also boosts its health benefits by adding essential nutrients. Currently, the available colors include pink, green, yellow, and purple. Researchers aim to eventually expand the range to 14 different colors, allowing people to enjoy a variety of colored rice over a two-week period. Pink rice gets its color from tomatoes, yellow rice from turmeric—a common spice used in curry—where curcumin helps reduce inflammation. Green rice comes from bitter melon, while purple rice is a blend of various vegetables, offering strong antioxidant properties. Experts note that this method not only makes rice more flavorful but also turns it into a dual-purpose food, providing both a staple and a serving of fruits or vegetables. It's like eating a more nutritious meal in one dish. Cooking colored rice is simple: just add water and cook without washing. However, experts recommend avoiding mixing multiple colors together during cooking to maintain their distinct appearances and flavors. The concept of colored rice was first tested in Taiwan a year ago, and it’s expected to hit the market in June next year. Despite its benefits, the production process is time-consuming, which means the price will likely be double that of regular rice. Still, for those looking for a healthier and more colorful meal option, this innovation could be worth the investment.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

Xi'an Day Natural Inc. , https://herb.dayqc.com