| CAS No.: | 8028-89-5 |
|---|---|
| Formula: | C6h8o3 |
| EINECS: | 232-435-9 |
| Type: | Flavor & Fragrance Intermediates |
| Appearance: | Liquid/Powdet |
| Quality: | Food Additive |
| Samples: |
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| Customization: |
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What is Caramel?
Caramel, also known as caramel. Caramel pigment is a natural colorant widely used in the food industry and an important member of food additives.
According to the definition in the US Food and Chemical Code, caramel pigments are usually a complex mixed compound, some of which exist in colloidal aggregates and can be made separately by heating carbohydrates or synthesized with the participation of edible acids, bases, and salts. Caramel pigments are usually brownish black to black liquids or solids, with an odor of burnt sugar and a certain bitterness. Its raw materials are mostly hydrolysates or partially hydrolyzed products of fructose, glucose, invert sugar, sucrose, and starch.
Caramel pigment is often used in the production of desserts, as it can provide a filling candy or chocolate flavor for pastries and desserts, or be added to ice cream and custard. Or as a food melanin, caramel is used for coloring beverages such as cola, and it is also used as a food coloring agent, which is the only additive allowed in the whiskey industry. Caramel pigment is soluble in water.
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Product Name
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caramel color
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Inspection basis
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GB1886.64(E150a)
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Storage Temperature
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0-40°C,keep in a cool, dry, clean and ventilated place
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Physicaldescription Color:
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dark brown
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Product form:
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thick
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liquid Flavor:
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caramel Materials Name Sugar Water Percentage(% 70% 30%)
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Caramel Colour Classification
Caramel colours are classified into 4 classes which differ in their method of manufacture, composition, functional properties, and application. Each Caramel Colour category provides specific compatibilities.
| I | 150a | E150a | Plain caramel, caustic caramel, spirit caramel | No ammonium or sulfite compounds can be used | Whiskey among many |
| II | 150b | E150b | Caustic sulfite caramel | In the presence of sulfite compounds but no ammonium compounds can be used | ,sherry and balsamic vinegar |
| III | 150c | E150c | caramel, baker's caramel, confectioner's caramel, beer caramel | In the presence of ammonium compounds but no sulfite compounds can be used | Beer, sauces, and confectionery |
| IV | 150d | E150d | Sulfite caramel, acid-proof caramel, soft-drink caramel | In the presence of both sulfite and ammonium compounds | Acidic environments such as soft drinks |
Caramel Colours provide a range from light yellow to reddish brown to dark brown. Each and every type of caramel colour has its own unique colour tone and properties produced for special application. Caramel Colour is one of the most versatile and stable colours available in liquid form, widely used in almost every category of commercially produced food.
| ITEMS | PROPERTIES | RESULTS |
| Organoleptic Properties | Dark black brown liquid, taste little bitter |
pass |
| E1cm0.1% (610nm) Absorbance | 0.235-0.250 | 0.246 |
| Colloid charge | Negative | Negative |
| Specific Gravity(25ºC) | 1.251-1.281 | 1.28 |
| Viscosity(25ºC) (cps) | ≤100 | pass |
| pH Value | 2.0-3.5 | 2.80 |
| Hue Index | 4.0-5.0 | 4.10 |
| Total Yeast and Mould cfu/g | ≤20 | pass |
| Total plate count cfu/g | ≤100 | pass |
| E.Coli MPN/100ml | ≤10 | pass |
| *TotalNitrogen(asN) % | ≤3.3 | pass |
| *Total Sulfur (as S) % | 0.8~2.5 | pass |
| Lead(asPb) mg/kg | ≤0.5 | pass |
| Heavy Metal(asPb) mg/kg | ≤5 | pass |
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