The E-numbers in packaged foods have replaced chemical names or food additives that when added to foods, enhance the color, flavor, texture, or prevent spoilage of food. Humans have been using food additives for centuries. The ancient Romans used spices such as saffron to give yellow color to food. Salt and vinegar were also used to preserve meat and vegetables on long journeys.
Natural food colors are obtained from a wide range of natural sources such as vegetables, fruits, plants, minerals and other natural food sources, through the physical or chemical extraction of pigments relative to nutrient or aromatic compounds. These paints can be prepared in various forms including liquid, powder, gel and paste. Natural dyes are used both in industry and in home and cooking applications.
Dr. Mousavi, chairwoman of the Magnolia, during her one month trip to Germany besides visiting various German industrial complexes. She obtained the necessary certificates of how to establish effective business relations with the German partners.