Microbial food colorants can be produced at scale at relatively low costs. Micro-organisms already produce industrially useful natural colorants such as carotenoids and anthocyanins. ![]() In addition, food colorants should preferably be natural rather than synthetic compounds. 2Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Burwood, VIC, AustraliaÄeveloping new colors for the food industry is challenging, as colorants need to be compatible with a food flavors, safety, and nutritional value, and which ultimately have a minimal impact on the price of the product. ![]()
0 Comments
Leave a Reply. |