With demand for natural food colors continuing to increase, supercritical antisolvent (SAS) technology may allow for encapsulated curcumin to replace artificial tartrazine, according to a new study from scientists in Colombia and Spain.
Read more about it via https://www.foodnavigator-latam.com/Article/2018/07/12/Encapsulated-curcumin-shows-potential-to-rival-tartrazine-as-yellow-food-color?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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