_ Natural food coloring is the color extracted from natural materials such as animals and plants are the safest additive. The disadvantage is that the price is high, less stable under the effect of heat, pH fluctuations, uneven colors due to the accumulation at some points leading to the phenomenon of slipping. The most common are natural Carotens extracted naturally from yellow fruits, Curcumin extracted from turmeric, caramel colors extracted from sugar,...

_ Synthetic food colors are substances created by chemical reactions with high color fastness, with a small amount of the color to meet the requirements, but can be harmful if not pure or overly used dosage allowed,...

_ Food colors commonly used to produce confectionery, soft drinks, fruit juices, canned foods, instant foods, jelly, ice cream cakes, vinegar, wine, beer, cider, processed products. Available from meat, fish, such as roast meat, all kinds of dried meat, sausages,.... and most processed food.

_ Food colors permitted by the Ministry of Health's standards must be non-toxic easily excreted from the body not degenerated, decomposing during processing such as boiling, cooking, fermenting, frying, and no toxic impurities will be call food additives. Food manufacturers must strictly use the right amount and state the ingredients on the label.

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