As the world's largest sorghum producer, China holds a significant raw material advantage in the development and application of sorghum red natural pigment. In recent years, this pigment has been extensively utilized across various food production industries due to its alignment with the "clean label" trend, gaining widespread favor. Furthermore, regulations such as the GB2760 National Food Safety Standard for Food Additive Use classify sorghum red as one of the most widely used natural pigments. Notably, the U.S. FDA expanded its application scope to prepared meats in 2022, establishing sorghum red as a commonly employed red natural pigment in the food production industry.  

Sorghum red (CNS: 08.115; KFDA: No 4) is a food additive taking black-purple or reddish-brown sorghum husks as raw material, through the process of extraction by water or dilute ethanol solutions, following by concentration and drying processes. It is soluble in water, ethanol, and hydrous propylene glycol but insoluble in non-polar solutions and fats. Its aqueous solution exhibits a reddish-brown hue, becoming lighter under acidic conditions and darker under alkaline conditions. It demonstrates stability against light and heat (remaining stable up to 85°C), though special attention should be paid to the influence of metal ions. Sorghum red effectively colors proteins, with its maximum absorption peak occurring at 500nm ± 10nm.  

The product quality standard, "National Food Safety Standard for Food Additive Sorghum Red" (GB 1886.32-2015), specifies sensory and physicochemical indicators as follows: 

Due to its excellent coloring properties and stability, sorghum red has been broadly applied in numerous food production and processing industries. 

In confectionery (food classification number: 05.02), sorghum red imparts an appealing cherry red or rose red tint, exemplified by the recent adoption of sorghum red in classic fruit gummy candies instead of carmine cochineal. This substitution aligns with the clean label trend while providing a more natural red hue to the product. 

Fruit and vegetable juice (pulp) drinks (food classification number: 14.02.03) and other products extensively utilize sorghum red as a colorant to enhance their natural red appearance.  

In bread (food classification number: 07.01), pastries (food classification number: 07.02), biscuits (food classification number: 07.03), and similar products, sorghum red withstands both high-temperature baking and low-temperature storage conditions.

Prepared meat products (food classification number: 08.02), cooked meat products (food classification number: 08.03), Western ham (fire-cure, smoked, steamed ham) (food classification number: 08.03.04), and meat sausages (food classification number: 08.03.05) benefit from the addition of sorghum red, which preserves the natural color of meat products while meeting consumer demands for visually appealing of food and adhering to relevant legal and regulatory requirements.  

Condiments (food classification number: 12.0), such as soy sauce (food classification number: 12.04) and compound seasonings (food classification number: 12.10), leverage sorghum red to enhance the visual appeal of food, stimulating diner appetite. Specific industry categories and usage guidelines for sorghum red are outlined in the GB2760 National Food Safety Standard for Food Additive Use, allowing for appropriate adjustments based on production needs across most categories. For specific categories, please refer to Table A.2 below, which provides a list of food categories along with exceptions for food additives used in appropriate quantities for production purposes.

For diverse color requirements within different food processing industries, customized food application solutions and technical support can be provided based on customer’s specific food classification numbers.

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