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COLOURS IN FOOD

Nature volume 149, pages 537538 (16 May 1942) | Download Citation

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Abstract

THE practice, now widespread, of adding colouring matter to foods has not always found favour with the authorities, as is instanced by the heavy penalty of £500, imposed by an Act of 1816, for selling colouring agents for the darkening of beer. This was mentioned by Mr. D. J. T. Bagnall, city analyst for Hull, in his paper opening a discussion on "Colours in Food"held on April 13*. Foods are coloured by the addition of (1) metallic salts such as copper sulphate, although the use of copper salts is now prohibited in Great Britain ; (2) natural colouring matters such as cochineal, saffron or annatto ; (3) synthetic dyes, the principal method now in use. Attractive colours may also be imparted to certain foods by such processes as smoking or pickling.

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https://doi.org/10.1038/149537a0

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