Basic information Safety Supplier Related
ChemicalBook >  Product Catalog >  Food Additives >  Colorant >  Natural pigment >  CARAMEL

CARAMEL

Basic information Safety Supplier Related

CARAMEL Basic information

Product Name:
CARAMEL
Synonyms:
  • ap680
  • bc420(color)
  • burntsugar
  • burntsugarcoloring
  • c.i.naturalbrown10
  • caramelcolordye
  • ds400
  • CARAMEL,COLOR,NF
CAS:
8028-89-5
MF:
C7H10O2
MW:
0
EINECS:
232-435-9
Product Categories:
  • pigment
  • Sweeteners
Mol File:
Mol File
More
Less

CARAMEL Chemical Properties

Density 
1.35 g/cm3
FEMA 
2235 | CARAMEL COLOR
Odor
at 100.00 %. burnt sugar
Odor Type
sweet
EPA Substance Registry System
Caramel color (8028-89-5)
More
Less

Safety Information

Hazardous Substances Data
8028-89-5(Hazardous Substances Data)
More
Less

CARAMEL Usage And Synthesis

Chemical Properties

Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details, see Burdock (1997).

Uses

Pharmaceutic aid (color).

Uses

caramel is used as a coloring agent. It provides products with a slight touch of brown. Some sources also state that it acts as a soothing agent in skin care preparations. Caramel is a concentrated solution obtained from heating sugar or glucose solutions.

Uses

Caramel is a colorant that is an amorphous, dark brown product resulting from the controlled heat treatment of carbohydrates such as dextrose, sucrose, and malt syrup. it is available in liquid and powdered forms, providing shades of brown. in coloring a food with caramel, the food components must have the same charge as the particles of caramel, otherwise the particles will attract one another and precipitate out. caramel can exist as several types, for example, acid-proof caramel of negative charge which is used in carbonated beverages, acidified solutions, bakers’ and confectioners’ caramel which are used in baked goods; and dried caramel for dry mixes. major uses are in coloring beverages such as colas and root beers and in baked goods.

Definition

A sugar-based food colorant made from liquid corn syrup by heating in the presence of catalysts to approximately 250F (121C) for several hours, cooling to 200F (93C), and filtering. The brown color results from either Maillard reactions, true caramelization, or oxidative reactions. Caramels are colloidal in nature, the particles being held in solution by either positive or negative electric charges.

Preparation

Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating.

Safety Profile

Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.

CARAMELSupplier

Spectrum Chemical Manufacturing Corp.
Tel
021-021-021-67601398-809-809-809 15221380277
Email
marketing_china@spectrumchemical.com
VOT INTERNATIONAL BUSINESS CO.,LTD
Tel
0536-2456718
Shanghai CanSpecsci Instrument Co., Ltd.
Tel
400-6087598 15021221957
Email
order@canspecsci.com
Shanghai Macklin Biochemical Co.,Ltd.
Tel
15221275939 15221275939
Email
shenlinxing@macklin.cn
Hubei Jusheng Technology Co.,Ltd
Tel
027-59599241 18871490274
Email
1400878000@qq.com