Anthocyanins Red, blue, and violet water-soluble plant pigments of a phenolic nature. Browning, food Darkening of foods as a result of enzymatic or nonenzymatic reactions. Caramel Brown coloring matter made by heating sugars dry or in solution. Carotenes Chiefly orange-yellow plant and animal pigments; some are provitamins A. Certification, color Submission of a sample of […]