ABSTRACT
Spray Drying) Processes .............................................................320 5.1.3.4 Gelification, Coacervation, and Molecular Inclusion .................321
References..............................................................................................................322
From health and technological perspectives, the use of natural pigments for food coloring is preferred, although natural pigments are more complex and expensive to produce than synthetics. As a consequence, the technological improvements for extraction and formulation of natural colorants with applications to the food product industry compete with earlier developments of synthetic colors.
