Abstract
The food colourants industry provides a full range of colours to suit all applications. The primary aim of this chapter is to present the applications of colourants in bakery products, snack foods, dry soup mixes, and seasonings. All potential synthetic and natural colourants are described with regard to their capacity to provide foodstuffs with improved colour characteristics to meet the technical requirements of the food industry. The factors that affect applicability, stability, and processing are demonstrated with reference to specific examples.
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