Three food grade colorants identified for citrus
Monday, November 30, 2015 - 17:20
in Biology & Nature
In citrus fruit, the color of the peel is a major factor in consumer selection; fresh oranges with a dark orange peel are favored. In order to appeal to consumer preferences, citrus that is picked when it hasn't reached peak color is often "degreened", and then may be treated with an emulsion containing Citrus Red No.2 (CR2) to improve peel color. A new study reveals three food grade colorants that are promising natural alternatives to CR2.