Beer, caramel content

Caramel color can be made with either positively or negatively charged particles. This allows manufacturers to use negative colloidal caramel in acidic soft drinks, and positive colloidal caramel in beers and soy sauces. Beer has positively charged proteins suspended in it, and soy sauce has a high salt content that requires the more salt-tolerant positive caramel color. 

Beer flavor. Primary odor and taste substances from malt and hops determine the type of beer bitter substances (see humulone) and aroma substances of hops characterize Pilsener beer, a relatively high content of Furaneol provides the caramel note of dark beer. The most important aroma substances in light full beer are... 

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