Caramel color, also known as sauce color, caramel color, is a complex red which is dehydrated, decomposed and polymerized at high temperature by sugar substances (such as sugar, sucrose, molasses, invert sugar, lactose, maltose syrup and starch hydrolysate). Brown or dark brown mixtures, some of which are colloidal aggregates, are widely used semi-natural food colorants.

 

    Caramel color is also known as caramel, English Caramel. Caramel is a natural colorant widely used in the food industry and is an important member of food additives.

    Caramel is usually a complex mixed compound, some of which are in the form of colloidal aggregates, which can be made by heating carbohydrates alone or in the consumption of acids and bases, as defined in the Codex Alimentarius. Salt is involved in the synthesis. Caramel color is usually a brown-black to black liquid or solid, has a smell of charred sugar, and has some bitter taste. Most of the raw materials are hydrolysates or partially hydrolyzed products of fructose, glucose, invert sugar, sucrose and starch.

    Caramel is often used in making desserts, which provide a flavor of confectionery or chocolate for pastries and desserts, or for ice cream and custard. Or as a food melanin, a beverage such as cola is colored with caramel, and it is also used as a food coloring agent, and it is the only additive allowed in the whisky industry. Caramel color is soluble in water.

 

    Caramel color is widely used in soy sauce, vinegar, cooking wine, sauce, pickled products, baked goods, candy, medicines, carbonated drinks and non-carbonated drinks, and can effectively improve product quality. Applicable to soy sauce, vinegar, cooking wine, sauce and marinated products. The dosage: 2-5%.