Natural Color for Beverages

Dolcera Corporation - August 29, 2012 - 39 Pages - SKU: DOLC4892266
Color is associated with food safety — apples must be red or green, meat should be red, and peas green — and an inappropriate color is associated with spoilage, bad processing, or faulty transportation. Consequently, the quality of food products is associated in the first instance with color [Clydesdale, F.M. 1993]. Increasingly, food producers are turning to natural food colors, since certain artificial color additives have demonstrated negative health issues following their consumption [Bridle, P. and Timberlake, C.F., 1997]

The FDA has classified the pigments derived from natural sources such as vegetables, minerals, or animals, and manmade counterparts of natural derivatives ... read the full abstract




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