Corduroy Orange

I’ve always read the ingredient label on soda and assumed that caramel coloring was just burnt sugar, straight forward–end of story.  I was wrong.  Read this explanation from Eating Well.

This entry was posted on Wednesday, March 16th, 2011 at 12:38 pm and is filed under Food Chemistry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.