摘要
本文论述了食品添加剂焦糖色素的分类、生产原理与方法、理化性质及其在食品中的应用 ,对其目前存在的问题进行了分析 ,对国内外的现状和国内的发展前景进行了展望。
The Caramel colors classify, producing theory and method, physiochemical properties and its application in food were introduced in this paper. Based on the existing problems, the prospect of caramel colors in domestic and abroad was analyzed.
出处
《中国食品添加剂》
CAS
2004年第3期43-46,共4页
China Food Additives
