date:Sep 06, 2012
d anthocyanins are consumed in the foods through our diet. Common natural colourings include annatto, saffron, paprika, grapes skin, caramel, beetroot, cochineal and turmeric.
Food colours are available as liquids, powders, gels, and pastes. Colour additives are used to offset colour loss due to exposure to light, air, temperature extremes, moisture and storage conditions and also intended to correct natural variations in colour.
Safety of Colours and Efficacy of Regulations in India
Colours o