date:Sep 12, 2012
equirements of a customer in terms of shade and strength. Some of the common food colours are tartrazine, sunset yellow, amaranth, allura red, quinoline yellow, brilliant blue, indigo carmine and chocolate brown.
Packaging of food colours is equally important to preserve freshness and the desired quality. There are even pre-packed colours available that can be directly used in the final product formulation.
While synthetic colours are produced by a chemical reaction, some organisations extract