Excerpt from Coal-Tar Colors Used in Food Products
For the purposes of the investigation reported in the following pages, the legitimacy of the coloring of food and food products under certain conditions is regarded as established; the ethical and dietetic aspects of the question of food coloring are not here considered.
The means at hand for coloring food products may be conveniently classified as vegetable, animal, mineral or inorganic, and synthetic or so-called coal-tar colors or dyes. Representatives of each of these have at one time or another all been used in the coloring of food, and the laws of various European and American States have, from time to time prohibited the use of certain specified members or all of each or some of the foregoing classes. It is therefore obvious that even for the legitimate purposes for which food can be colored, improper means are at command, and some of these, if not all, have been prohibited by law at some time or another.
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