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

Coloring in softdrink

Coloring agent is one of the major ingredients of soft drinks. Coloring agents are used in order to maintain a uniform color in the beverage from batch to batch. Color added for esthetic or sales appeal or to hide colors that are either unappealing or show a lack of freshness.

Colors are also used to sharpen the consumer’s appetite. Food color changes easily by heating or oxidation, and thus food colors are used to compensate for colors of food.

In general, synthetic food colors and natural coloring ingredients like caramel are used. Iodine also has been used as red food coloring in carbonated soft drinks.

A synthetic color refers to a color that is made from petroleum or coal products by virtue of being a synthetic coloring, each production batch requires FDA certification before it can be legally used in food. 

Caramel in beverages gives them dark to light brown color and is usually associated with flavor of the type derived from roots, leaves, herbs and berries.

Caramel is an emulsifying agent as well as a colorant, In soft drinks, it helps keep the flavor oils suspended in the solution.
Coloring in softdrink

Caramel in food

Historically, the Arabs may have invented the process of making caramels, but caramels were widely consumed throughout the world.

The major food groups containing caramel are sauces and condiments, soft and carbonated drinks, pies and pastries, desserts, soup and cakes.

There are four classes of caramel colors used as food additives and they are defined by the reactant added to the carbohydrate during production.
*Plain caramel – used in spirit
*Caustic caramel – used in spirit
*Ammonia caramel - Beer
*Sulfite ammonia caramel – soft drinks

Caramel is prepared from the following food-grade carbohydrate: dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates, and fraction thereof and sucrose.

Caramelization is done in the industry with different catalysts to produce either flavor or color. For flavor purposes, sucrose is caramelized in concentrated syrup.

The caramel aroma is mainly due to a group of cyclic alkylenolones, dihydrofuranones, and pyrones.

During food processing, it is important to control caramelization reaction while still retaining the pleasant quality of caramel. Otherwise it can lead to the production of unpleasant, burned and butter products.
Caramel in food