New method of detecting illegal olive coloring is found

10/3/2011 | FoodNavigator

Spanish researchers have found that they can detect illegal color additives in olives by analyzing peaks of copper chlorophyllin complexes. The compound is foreign to the natural pigment of green olives, and food manufacturers often add it to hide changes that may occur during processing. EU regulators have outlawed food coloring in table olives and olive oil.

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