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  2. Food coloring - Wikipedia

    en.wikipedia.org/wiki/Food_coloring

    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.

  3. How to Make Natural Food Coloring Using Everyday Ingredients

    www.aol.com/natural-food-coloring-using-everyday...

    Food coloring allows us to bring new life to intricately decorated sugar cookies, gelatin desserts, and the frosting used to decorate layer cakes and cupcakes—and so much more. They’re a fun ...

  4. Red food dye could soon be banned as FDA reviews petition ...

    www.aol.com/red-food-dye-could-soon-181649897.html

    A widely used artificial food dye could soon be outlawed. The U.S. Food and Drug Administration (FDA) is moving to ban an artificial food coloring called Red No. 3, also known as Erythrosine. The ...

  5. Our Candy Cane Cake Is Red, White & Everything Right - AOL

    www.aol.com/candy-cane-cake-red-white-170000242.html

    Add 1 drop food coloring and stir, adding more food coloring until desired color is reached. Slice cake layers in half parallel to work surface to create 4 white and 4 red layers. Arrange a white ...

  6. Allura Red AC - Wikipedia

    en.wikipedia.org/wiki/Allura_Red_AC

    The European Union approved Allura Red AC as a food colorant in 1994, but EU countries' local laws banning food colorants were preserved. [7] In the United States, Allura Red AC is approved by the FDA for use in cosmetics, drugs, and food. When prepared as a lake pigment it is disclosed as Red 40 Lake or Red 40 Aluminum Lake.

  7. Caramel color - Wikipedia

    en.wikipedia.org/wiki/Caramel_color

    Beverages like colas account for three-quarters of the demand for caramel coloring. [citation needed]Caramel color or caramel coloring is a water-soluble food coloring.It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization.

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