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mesophilic total colony units: > 1 × 107 per gram, with a prevalence of lactic acid bacteria and coccus.
indhold af mesofile bakterier: > 1 × 107 kolonidannende bakterier pr. g, overvejende lactobacillus og coccus-bakterier.
carmines and carminic acid are obtained from aqueous, aqueous alcoholic or alcoholic extracts from cochineal, which consists of the dried bodies of the female insect dactylopius coccus costa.
carminer og carminsyre fremstilles ud fra vandige, vandige alkoholiske eller alkoholiske ekstrakter af cochenille, der består af tørrede hunner af insektarten dactylopius coccus costa.
the natural colouring agents most commonly used by the food industry are caramel (e 150), which is obtained by heating saccharose or other sugars, cochineal carminic acid (e 120) extracted from a latin american insect (coccus cacti), and roucou, a yellow colouring agent extracted from the seed of the annatto tree (e 160 b).
de mest benyttede i fødevareindustrien er karamel ^e 150), der fremstilles veu opvarmning af saccharose eller andre sukkerstoffer, ægte karmin (e 120), der udvindes af et insekt fra latinamerika (coccus cacti), og annatto, et gult farvestof, som udvindes af frø fra annattotræet (e 160 b).