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A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
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Colorings are added to food to replace colors lost during preparation or to make food look more attractive. Fortifying agents: Vitamins and minerals may be added to increase the nutritional value; In contrast to colorings, color retention agents are used to preserve a food's existing color.
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β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15,15'-monooxygenase to retinal,a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals.
Colorings are added to food to replace colors lost during preparation, or to make food look more attractive. Color retention agents In contrast to colorings, color retention agents are used to preserve a food's existing color. Emulsifiers Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and ...
Vitamin C (ascorbic acid) is a water-soluble compound that fulfills several roles in living systems. Sources include citrus fruits (such as oranges , sweet lime , etc.), green peppers , broccoli , green leafy vegetables , black currants , strawberries , blueberries , seabuckthorn , raw cabbage and tomatoes .