Dyes such as Red 40, Blue 1, and Yellow 5 are found in many common foods and drinks. However, the significance behind the numbers is not clearly explained anywhere, as far as I can tell.What is the basis behind the numbering of artificial coloring agents used in foods in the US?
Kind of makes you wonder what happened to Preparations A to G.What is the basis behind the numbering of artificial coloring agents used in foods in the US?
I'm not sure, exactly... but I know that there are only 7 FD%26amp;C approved colors. Maybe this will help.
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