Food colours – The safety aspect
date:Sep 12, 2012
luble dye onto a hydrated aluminium substrate rendering the colour insoluble in water. The end product is coloured either by dispersion of the lake into product or by coating onto the surface of the product. Lakes are more chemically stable than water-soluble colours and can also produce brighter and vivid colours. These are suited for products containing oils and fats or in products that lack sufficient moisture to dissolve colours. The more finely ground the colour particles in a lake, the mor
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