Food colouring substances and method for their preparation
作者： Martin Kensø , Claus Søndergaard , Klaus Køhler , Søren Jan Jacobsen , Bjørn Madsen
DOI:
关键词: Food colouring 、 Chemistry 、 Food coloring 、 Food products 、 Taste 、 Food science 、 Odor
摘要: A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant is disclosed. There also provided obtaining blue non-bleeding color that seems approvable by most health authorities. The invention useful in products, sweets and pharmaceutical products ingested orally.
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