Food colours – The safety aspect
date:Sep 12, 2012
content is the value of colour in a product. It is measured in terms of the percentage of active component. We can have 92% active colour and balance 8% can comprise sodium chloride, moisture, and impurities. He added, The impurities fall into four categories dye intermediates, insolubles, metallics and subsidiary dyes.

Dye intermediates refer to unreacted dye that remains in the end-product. Insolubles refer to water-insoluble contaminants. Metallic refers to lead, arsenic, mercury, iron, ni
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