Food coloring in pickled guava.

Guava pickl in plum, a fruit snack that has three flavors: sour, sweet, and salty. The deliciousness of guava pickled in plum comes from the freshness of the guava and the plum water. Some recipes may add green or yellow food coloring to the plum water so that the guava can absorb both the flavor and color into the guava flesh, resulting in a bright yellow-green color that is appetizing. As for the recipe that does not add food coloring, the guava will have the natural brown color of the plum.

Both synthetic and natural food colorings are allow. But they must the type permit by law and used in the specified quantities only.

Because if the body receives a large amount or too much food coloring, the body may not be able to excrete it in time and it may accumulate, resulting in skin rashes, facial swelling, vomiting, diarrhea, numbness, fatigue, weakness similar to paralysis, and the color may coat the stomach and intestines, causing the body to secrete digestive juices inconveniently, making digestion difficult, causing flatulence, bloating, and preventing food absorption.

The Food Institute collected 5 samples แทงบอล UFABET ราคาดีที่สุด ไม่มีขั้นต่ำ of pickled guava from 5 stores in Bangkok, Pathum Thani and Nonthaburi provinces to analyze 8 types of food coloring: Azorubine (dark red), Brilliant Blue FCF (blue), Erythrosine (pink), Fast Green FCF (green), Indigotin (dark blue), Ponso 4R (bright red), Sunset Yellow FCF (yellow-orange) and Tartrasine (yellow).

Analysis results found that 4 samples of pickled guava contained tartracin (yellow) with the amount found ranging from 27.52-37.05 milligrams per kilogram.

For those who like to eat pickled guava, it is recommended not to eat it in large quantities and too often. Avoid pickled guava that is bright green to prevent the accumulation of food coloring that may cause harm to the body in the long term.