date:Sep 12, 2012
e effective the colour. This means that a high colour value is obtained by using a lake with minimum particle size. This can also lead to substantial cost savings. However, standardisation of lakes can pose a challenge as minor batch to batch variations are common in pigments.
Regulation
Before any new ingredient is used in food, it must undergo a risk analysis and shown to be safe at its proposed levels of use. In addition to this and for some categories of specialty food ingredients (e.g. fo