Information about Caramel Coloring
Caramel colouring is caramel used as a food colouring; like caramel candy, it is made by controlled heating of sugar, generally in the presence of acids or alkalis and possibly other compounds, a process called caramelization. Its colour ranges from dark brown to black.
There are four types of caramel, differing in their method of manufacture and application, each with its own E number:
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Despite widespread claims that caramel is toxic or carcinogenic, the IPCS has found no evidence of carcinogenicity or mutagenicity in its extensive studies.
The IPCS has set the Acceptable Daily Intake (ADI) of Class I and II caramel colourings as "not limited"; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg.
The United States Food and Drug Administration classifies caramel colouring as generally recognized as safe.[1]
Caramel (IPA: /ˈkærəmɛl/, also
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The ammonium cation is a positively charged polyatomic cation of the chemical formula NH4+. It has a molecular mass of 18.
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Hydrolysis is a chemical reaction or process in which a chemical compound is broken down by reaction with water.[1][2] This is the type of reaction that is used to break down polymers.
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There are four types of caramel, differing in their method of manufacture and application, each with its own E number:
- Plain caramel, caustic caramel, or spirit caramel (Class I): E150a, contains sugar and sometimes acids, alkalis, and salts other than ammonium and sulphite compounds.
- Caustic sulphite caramel (Class II): E150b, may contain sulphite compounds.
- Ammonia caramel, baker's caramel, confectioner's caramel, or beer caramel (Class III): E150c, may contain ammonium compounds; used in beer, soy sauce, and confectionery.
- Sulphite ammonia caramel, acid-proof caramel, or soft-drink caramel (Class IV): E150d, may also contain both ammonium and sulphite compounds; used in acid environments such as soft drinks.
Uses
Caramel colouring is the most widely-used food colouring, and is found in almost every kind of industrially produced food, including: beer, brown bread, buns, chocolate, biscuits, brandy, chocolate flavoured flour-based confectionery, coatings, decorations, fillings and toppings, crisps, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, glucose tablets, cough drops, gravy browning, ice cream, jams, milk desserts, pancakes, pickles, sauces and dressings, soft drinks (particularly cola drinks), stouts, sweets, vinegar, whisky, and wines.Production
Caramel colouring can be produced from any sugar, but most commonly it is made from a high-dextrose starch hydrolysate or corn syrup. Various acids are generally added to break the chemical bonds in the sugars.Colour
The colour of a caramel colouring can be specified using the Linner Hue Index for hue and tinctorial strength for the depth of colour.Physical properties
Caramel colour is a colloid. It functions as an emulsifier in soft drinks.Toxicology
The International Programme on Chemical Safety (IPCS) has concluded that commercially-produced caramel has the same toxicological properties as caramel produced by cooking or heating sucrose, except for those prepared using ammonium (Class III and IV).Despite widespread claims that caramel is toxic or carcinogenic, the IPCS has found no evidence of carcinogenicity or mutagenicity in its extensive studies.
The IPCS has set the Acceptable Daily Intake (ADI) of Class I and II caramel colourings as "not limited"; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg.
The United States Food and Drug Administration classifies caramel colouring as generally recognized as safe.[1]
References
- European Commission Directive 95/45/EC (26 July 1995) on food colour purity
- Food Additives World, a manufacturor of food colours and flavoringshttp://www.foodadditivesworld.com/caramel.html
- International Programme on Chemical Safety INCHEM Database http://www.inchem.org/documents/jecfa/jecmono/v20je11.htm
- U.S. Food and Drug Administration definition of Caramel, Code of Federal Regulations 21 CFR 73.85
- Caramel colour is an additive mainly used in the food industry to add or intensify brown colours, http://www.nigay.com/en/nigays-caramels/caramel-colours.html
contradict the article Maillard reaction. Please see discussion on the linked talk page.
Caramel (IPA: /ˈkærəmɛl/, also
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A food coloring is any substance that is added to food to change its color. It is sometimes used in cooking.
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Purpose of food coloring
People associate certain colors with certain flavors, and the color of food can influence the perceived flavor, in anything from..... Click the link for more information.
Sugars, brown
Nutritional value per 100 g (3.5 oz)
Energy 0 kcal 0 kJ
Carbohydrates 97.33 g
- Sugars 96.21 g
- Dietary fiber 0 g
Fat 0 g
Protein 0 g
Water 1.77 g
Thiamin (Vit. B1) 0.
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Nutritional value per 100 g (3.5 oz)
Energy 0 kcal 0 kJ
Carbohydrates 97.33 g
- Sugars 96.21 g
- Dietary fiber 0 g
Fat 0 g
Protein 0 g
Water 1.77 g
Thiamin (Vit. B1) 0.
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ACID (Atomicity, Consistency, Isolation, Durability) is a set of properties that guarantee that database transactions are processed reliably. In the context of databases, a single logical operation on the data is called a transaction.
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alkali (from Arabic: Al-Qalyالقلي, القالي ) is a basic, ionic salt of an alkali metal or alkaline earth metal element.
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Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
Like the Maillard reaction, caramelization is a type of non-enzymatic browning.
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Like the Maillard reaction, caramelization is a type of non-enzymatic browning.
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Brown, when used as a general term, is a color which is a dark yellow, orange, or red, of low luminance relative to lighter or white colored objects.[1]
Some pale orange and yellow colors of lower saturation are called light browns.
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Some pale orange and yellow colors of lower saturation are called light browns.
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Black is the color of objects that do not reflect light in any part of the visible spectrum.
Scientifically, a black object absorbs all the colors of the visible spectrum and reflects none of them.
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Scientifically, a black object absorbs all the colors of the visible spectrum and reflects none of them.
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E numbers are codes for food additives and are usually found on food labels throughout the European Union. The numbering scheme follows that of the International Numbering System (INS) as determined by the Codex Alimentarius committee.
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ACID (Atomicity, Consistency, Isolation, Durability) is a set of properties that guarantee that database transactions are processed reliably. In the context of databases, a single logical operation on the data is called a transaction.
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alkali (from Arabic: Al-Qalyالقلي, القالي ) is a basic, ionic salt of an alkali metal or alkaline earth metal element.
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Salt is a mineral essential for animal life, composed primarily of sodium chloride. Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt.
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Sulfites (also sulphites) are compounds that contain the sulfite ion SO32−. They are often used as preservatives in wines (to prevent spoilage and oxidation), dried fruits, and dried potato products.
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- Ammonium is also an old name for the Siwa Oasis in western Egypt.
The ammonium cation is a positively charged polyatomic cation of the chemical formula NH4+. It has a molecular mass of 18.
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Sulfites (also sulphites) are compounds that contain the sulfite ion SO32−. They are often used as preservatives in wines (to prevent spoilage and oxidation), dried fruits, and dried potato products.
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The term soft drink (more commonly known as soda, pop, or soda pop in parts of the United States and Canada, or fizzy drinks in the U.K.[1]) refers to carbonated drinks that do not contain alcohol.
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Glucose (Glc), a monosaccharide (or simple sugar), is an important carbohydrate in biology. The living cell uses it as a source of energy and metabolic intermediate.
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Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios).
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- :Not to be confused with electrolysis
Hydrolysis is a chemical reaction or process in which a chemical compound is broken down by reaction with water.[1][2] This is the type of reaction that is used to break down polymers.
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Corn syrup is a syrup, made using corn (maize) starch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup.
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A chemical bond is the physical process responsible for the attractive interactions between atoms and molecules, and that which confers stability to diatomic and polyatomic chemical compounds.
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The Linner hue index,[1] , is used to describe the hues which a given caramel coloring may produce. In conjunction with tinctorial strength, or the depth of a caramel coloring's color, it describes the spectra which a solution of the coloring may produce at different
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Hue is one of the three main attributes of perceived color, in addition to lightness and chroma (or colorfulness). Hue is also one of the three dimensions in some colorspaces along with saturation, and brightness (also known as lightness or value).
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A Colloid or colloidal dispersion is a type of heterogeneous mixture. A colloid consists of two separate phases: a dispersed and balls phase and a continuous phase. In a colloid, the dispersed phase is made of tiny particles or droplets that are distributed evenly throughout
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emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and
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The International Programme on Chemical Safety (IPCS) is a collaboration between three United Nations bodies—the World Health Organization, the International Labour Organization and the United Nations Environment Programme.
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Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. Its systematic name is α-D-glucopyranosyl-(1→2)-β-D-fructofuranose.
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The term carcinogen refers to any substance, radionuclide or radiation which is an agent directly involved in the promotion of cancer or in the facilitation
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The term carcinogen refers to any substance, radionuclide or radiation which is an agent directly involved in the promotion of cancer or in the facilitation
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In biology, a mutagen (Latin, literally origin of change) is a physical or chemical agent that changes the genetic information (usually DNA) of an organism and thus increases the frequency of mutations above the natural background level.
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