| http://www.w3.org/ns/prov#value | - It is therefore clear that it would be highly desirable to provide a coloring material from natural sources, particularly tomatoes, which is capable of imparting a red color to food and other products, yet is largely devoid of other properties of the source from which it was derived, such as texture, aroma and flavor, and does not present the problems inherent to prior art colorants.
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