Benders'dictionary of nutrition and food technology

129Colostrum is a valuable source of antibodies for the new-borninfant. Animal colostrum is sometimes known as beestings.colours Widely used in foods to increase their aesthetic appeal;may be natural, nature-identical or synthetic. Natural coloursinclude carotenoids (red, yellow and orange colours), some ofwhich are vitamin a precursors; chlorophyll (green pigments inall leaves and stems); anthocyanins (red, blue and violet pigmentsin beetroot, raspberries, red cabbage); flavones (yellowpigments in most leaves and flowers).There are 20 permitted synthetic colours (mainly azodyes).caramel is used both for flavour and as a brown colour madeby heating sugar.In addition to all these there are various ingredients such aspaprika, saffron, turmeric that also provide colour.See Table 7 of the Appendix.Colwick English soft cheese made in cylindrical shape.colza See rapeseed.COMA Committee on Medical Aspects of Food Policy; permanentAdvisory Committee to the UK Department of Health.co-magaldrox Mixture of aluminium and magnesium hydroxides,used as an antacid.combining diet See hay diet.comet assay Technique for rapid quantification of DNA strandbreaks in single cells by electrophoresis.commensal Micro-organisms that live in close association withanother species without either harming or benefiting it, e.g. manyof the intestinal bacteria, which find nutrition and a habitat inthe gut, but neither harm nor benefit the host.See also pathogen; symbiotic.comminuted Finely divided; used with reference to minced meatproducts and fruit drinks made from crushed whole fruit includingthe peel.See also comminution.comminution Reduction in particle size of solid foods by grinding,compression or impact forces.See also bond’s law; kick’s law; mills; rittinger’s law.competitive radioassay See radioimmunoassay.Complan TM A mixture of dried skim milk, arachis oil, casein, maltodextrins,sugar and vitamins, used as a nutritional supplement.complementation Used with respect to proteins when a relativedeficiency of an amino acid in one is compensated by a relativesurplus from another protein consumed at the same time. Theprotein quality is higher than the average of the individualvalues.