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colours


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Widely used in foods to increase their aesthetic appeal; may be natural, nature-identical, or synthetic. Natural colours include carotenoids (yellow to orange-red in apricots, carrots, maize, tomatoes), some of which are vitamin A precursors. Chlorophylls are the green pigments in leaves. Anthocyanins are the red, blue, and violet pigments in beetroots, raspberries, and red cabbage. Flavones are yellow pigments in leaves and flowers. Caramel, used for both flavour and as a brown colour, is made by heating sugar.

In addition to all these there are various ingredients such as paprika, saffron, and turmeric that also provide colour.

Subjects: Medicine and Health.


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