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MASO-INTERNATIONAL

allergic reaction

Food colorants used in meat processing

Authors: Josef Kameník, Ondřej Král and Matej Pospiech
Keywords: ADI, allergic reaction, natural dyes, synthetic dyes

Meat products or meat preparations play virtually no role for humans as a source of synthetic colorants. Of natural dyes, curcumin (E 100) in a maximum quantity of 20 mg/kg, cochineal (E 120) at a maximum dose of 100 mg/kg, carotenes (E 160a) with a limit of 20 mg/kg and paprika extract (E160c) with a … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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