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Direct linkSharma, Vinita; McKone, Harold T.; Markow, Peter G. – Journal of Chemical Education, 2011
This article presents a brief history of the artificial coloration of foods, a discussion of the worldwide use of synthetic food dyes, and methods for separating and identifying 14 dyes in common use globally. The United States Food and Drug Administration presently has certified seven synthetic dyes for use in foods. An additional seven synthetic…
Descriptors: Color, Food, Technology, Identification
