Natural colorants edible natural colorants mainly refer to pigments extracted from animal and plant tissues, mostly plant pigments, including microbial pigments, animal pigments and inorganic pigments. The vast majority of them come from plant tissues, especially fruits and vegetables. High safety, some of them also have nutritional effects (such as β-carotene).

Natural coloring features: better imitate the color of natural objects, more natural tones; higher cost; short shelf life. Coloring is susceptible to metal ions, water quality, pH, oxidation, light, temperature, generally more difficult to disperse, staining, colorants between the compatibility is poor.

According to the source can be divided into plant pigments (such as chlorophyll, etc.), animal pigments (such as violet gum red, etc.), microbial pigments (such as red pigment, etc.). In addition, it can also include certain inorganic pigments. According to the structure can also be divided into chlorophylls (such as chlorophyll), isoprenoids (such as β-carotene), polyphenols (such as anthocyanin), ketones (such as curcumin), quinones (such as purple gum red) and beet red, caramel color, etc.