Coloring agent pertains to colored aggregates
Colored aggregates or mineral oxides ground finer than cement.

Food Coloring

A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared. Food coloring may be a dye, a pigment or a substance made for use with foods and approved (certified) for use by government agencies, such as the Food and Drug Administration (FDA) in the U.S. There are 9 different color additives approved in the U.S. by the FDA which include: 3 shades of red, 2 shades of blue, 2 shades of yellow, and 1 shade each of green and orange. They are identified as either a "dye" or a "lake". Dyes may be powders, liquids, granules, or other types that can be dissolved with water or liquids during the food processing. Dyes are the most common variety of food coloring used in homes for altering the color of foods being prepared. Lake additives are not dissolvable in water and are therefore, most often used for products lacking moisture. Oils and fat-base products such as cake mixes, candies, and chewing gums are examples of foods requiring lake additives

-see also:
"Coloring" is in the NAICS Code "332813"
  (Electroplating , Plating, Polishing, Anodizing, and Coloring Gold and silver plating metals and metal products for the trade)


"Coloring" is in the HS Code "3203"
  Coloring Of Vegetable Or Animal Origin, Whether Or Not Chemically Defined; Preparations Based On Col

Ref: 122686/2006-09-19


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List of books: Coloring

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