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- W2346094028 abstract "Abstract This chapter will cover the colors used in the industrial preparation of aqueous food systems in line with the current trend toward natural colors and coloring foods. The replacement of artificial colorants by natural alternatives is becoming increasingly important in the European Union, United States, and other parts of the world. Industry action is fueled by consumer demand for natural food ingredients generally as well as by several scientific reports on the potential harmfulness of synthetic food dyes. However, because there is no existing legal definition for a “natural food color,” the working definition of being derived from a natural source without further chemical modification will be used. The chapter will cover some current major trends within the food and beverage sector that affect color choice, general technical considerations, and finally some case reports on typical aqueous food examples. Although the list of aqueous food categories may not be exhaustive, the chapter has been designed to cover sufficient examples to allow a crossover to foods that have not been covered." @default.
- W2346094028 created "2016-06-24" @default.
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- W2346094028 date "2016-01-01" @default.
- W2346094028 modified "2023-09-26" @default.
- W2346094028 title "Coloring Aqueous Food Types" @default.
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- W2346094028 doi "https://doi.org/10.1016/b978-0-08-100371-8.00007-5" @default.
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