When preparing food colorant lake, in the literature, almost all the papers are talking about aluminum. the question is why not other metals, such as calcium and iron. i guess in a certain period of this research area (which should be long time ago), there were efforts on comparing the lakes of colors made by aluminum and other metal

, and the researchers came to an agreement to accept the aluminum as the best one. however, it is just a guess, i can not find any clue of comparison in the literature. Is it because the relevant papers are too old to be retrieved? or choosing aluminum is just based on convention? who could help me to unveil the secret or refer me to some useful papers or books? thanks so much !