Wednesday, November 2, 2016

Caramel coloring

Caramel is considered a natural color. However, when caramel coloring is added to a product, the product name must be qualified to indicate the presence of artificial coloring. Caramel coloring is freely soluble in water and insoluble in most organic solvents. Its solubility in solution containing 50-70% alcohol varies with the type of caramel.

The specific gravity of caramel coloring syrups ranges from 1.25 to 1.38; the total solids content varies from 50 to 75%.

Caramel coloring is produced by cooking a carbohydrate solution at very high temperatures with or without ammonium or sulfite compounds.

The pH of the acid-proof caramels used for carbonated beverages and acidified solutions is normally 2.8 – 3.5.

The type of caramels used for coloring beer, Caramel Color III utilizes ammonium compounds (such a ammonium hydroxide, carbonate, bicarbonate and phosphate) as reactant to promote caramelization.

Using caramel coloring offers brewers a convenient means of ensuring consistent beer color without modifying beer flavor.

Most bakers’ caramels, which are also refined grade of colorant used for cookies, cakes, bread, and so on, have a higher pH because of differences in their manufacturing processes.

Caramel coloring may not be added directly to the formulation of a raw product where the cancel coloring becomes an integral part of the total product.
Caramel coloring
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