Colorings are added to food products in order:
Both natural and synthetic substances are used as food colorings. Fresh or dry milled plant raw materials, juices, confiture and other similar products used for tinting of food do not fall into colorings and are not considered to be food additives, as they can be used as food products or typical food ingredients.
Bleachers (bleaching substances) prevent and eliminate the undesirable dying of a product by means of a chemical reaction with its components.
Color stabilizers (fixing agents) preserve the natural color of food products during their processing and storage or delay the undesirable change of color.