Food+Colors?

Q & A section:
a) Sources are almost available all the year b) More able to withstand rigorous processing systems, high temperatures and extreme pHs c) More economical d) Less likely to affect the finish-product flavor
 * 1. Give 3 advantages of using synthetic colors compared to natural colors.**

a) Blueberries b) Black carrot c) Grapes d) Purple sweet potato e) Red cabbage
 * 2. Anthocyanins are a group of chemical compounds that give red, blue and purple colors to foods. Give 5 sources of anthocyanins.**