date:Sep 06, 2012
erve, texture, emulsify, colour, help processing, and in some cases, add an extra health dimension to produced food. These ingredients are essential in providing today's consumer with a wide range of processed foods. Such specialty food colours help maintain or improve a product's sensory properties. Due to consumer concerns around synthetic dyes, there is a tilt towards promotion of natural colours. Natural colours, generally, do not need certification by regulatory bodies throughout the world.