Anthocyanins and anthocyanidins represent a wide group of natural colorants. The color of most fruits, flowers and forest fruits is the result of some combination of anthocyanins and anthocyanidins. The individual compounds are isolated from different plant species E 163 (i)-(iii) are mixtures. They are widely used, but the colorants are unstable, being influenced by temperature, light and pH.
Food additive with artificial sweetener role. Although it has an unpleasant metallic bitter aftertaste, saccharin has been used on a large scale, by both diabetics and the food industry, being 300-500 times sweeter than sugar. Being an intense,…details