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At what temperature do vegetables begin to lose their colour?

April 26, 2017colour Dining food foods fruits lose temperature vegetables

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At what temperature do vegetables begin to lose their colour?

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Different chemicals that make the different colours lose their colour with different conditions, this includes pH (acidity) as well as temperature. Some colours (such as reds) withstand heat well. The least stable food colour that occurs in vegetables is green (from chlorophyll), which is strangely enhanced with blanching, but fades with prolonged temp, and also goes brown.