Food Science News | Food Science News – Food Science Information

4-MEI

02/28/2018 / By Ralph Flores

Food colorant developed using byproducts of Ceylon black tea production may be a viable substitute for caramel black coloring

Extraneous materials from tea production that are usually disposed of can be reused in other ways. In particular, “refused tea,” the waste produced in the manufacture of black tea, can be used as an alternative food colorant in place of caramel black (E, INS 50), according to researchers from the University of Sri Jayewardenepura in Sri […]

1 of 1