Bibliography

1. J. D. Houghton, "Haems and Bilins," in G. A. F. Hendry and J.

D. Houghton, eds., Natural Food Colorants, Blackie Publishers, Glasgow, Scotland, 1996, pp. 157-196.

2. F. J. Francis, Handbook of Food Colorant Patents, Food and

Nutrition Press, Westport, Conn., 1986.

COLORANTS: POLYPHENOLS

The major brown food colorant is obviously caramel, but other sources are available. A brown colorant can be prepared from an appropriate mixture of FD&C colorants or from extracts of cacao or tea.

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