food coloring

(redirected from Coloring matter)
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Synonyms for food coloring

a digestible substance used to give color to food

References in periodicals archive ?
Later, in 1824, Sir Charles Scudamore (1779-1849), a fashionable London physician, published a chemical study of the blood (66) in which he confirmed Brande's observation that the red coloring matter of the blood was an "animal principle" containing a small proportion of iron.
In other cases, cholesterine, the coloring matter of the bile, was found, but because of inadequate analytic techniques, these compounds had often been missed altogether.
Like Wells and Brande earlier, they concluded that the coloring matter of the blood consisted of an animal substance, possibly albumin, combined with iron peroxide.
Uncertainty about the chemical nature of the coloring matter of the blood led Lecanu to devise fresh experiments on globuline in which he confirmed the presence of iron.
The pigments are produced by the breakdown of hemoglobin, which is the red coloring matter of blood.
In 1930, however, the Swiss chemist Paul Karrer (1889-1971) showed that vitamin A was related to the carotenoids, of which the most familiar is carotene, the coloring matter of carrots.
Magnesium is central to the function of the green coloring matter in plants.
The pinching-off of the circulation between leaves and the rest of the plant causes chlorophyll (the green coloring matter in leaves) to slowly die off.
The loss of the flow of water and soil nutrients allows the green coloring matter - chlorophyll - in the leaves to break down, thus exposing the under-coloring matter in the leaves.
Pre-mixed sugar is a preparation where food additives, flavoring or coloring matters are added to sugar to form a blended raw material that is used in the production of sweetened food or beverage products.