Burnt sugar coloring

Purplish-red powder. Imparts fine purplish-red color to alcohol, acid and neutral liquids. The purple tinge may be covered by adding a few drops of burnt-sugar coloring. 

Burnt sugar Burnt sugar coloring. See Caramel Burn umber. See,Iron oxide brown Burolock HP04. See Sodium hexametaphosphate... 

CAS 8028-89-5 EINECS/ELINCS 232-435-9 FEMA 2235 INS150a E150a Synonyms Burnt sugar Burnt sugar coloring Caramel color Natural brown 10 Plain caramel... 

Common/vernacular names Burnt sugar coloring, caramel, caramel color. 

R. North, "Add a Pkich of Burnt Sugar for Color," CannerPacker, May 1969. A description of caramel and how it is made and used. 

Observable Characteristics - Physical State (as shipped) Solid Color Yellowish-green Odor Slight burnt sugar odor. 

Couleur, /. color caramel, burnt sugar dark, coarse smalt (pf.) fancy goods, colored goods. 

In colas, the brown color comes from caramel coloring (burnt sugar). 

Decolorizing Power. — Dissolve 50 gm. of caramel (sugar coloring burnt sugar) in 50 cc. of water, add 100 cc. of 85 per cent alcohol, dilute the whole to 1 liter, allow to stand for several days, and then filter. Dilute 5 cc. of this caramel solution with 50 cc. of water, add 1 gm. of animal charcoal, boil the mixture ten minutes under a reflux condenser, and then filter. The filtrate should be perfectly colorless. 

Properties Colorless crystals, deliquescent. Mp 78-79C, bp decomposes. Soluble in water, alcohol, and ether available commercially as a 70% solution, light straw-colored liquid, odor like burnt sugar, d 1.27, mp 10C. Combustible. 

Section 2. Coloring and Flavoring Materials. The addition of harmless coloring or flavoring materials, such as burnt sugar and blending materials, in a total amount not in excess of 2 %... 

Bmndt/t spirit us tn nt gallici (U, S., Br.), obtained by the distillation of wine, and manufactured in France and in California and Ohio. It is of sp. gr. 0.920 to 0.034, is dork or light in color, according to the quantity of burnt sugar mided, and contains about 1.2 per cent of solid m ter. American tpiritm/rumenii (U. S.), prepared from wheat, rye,... 

Or a spoonful of ground coffee may be placed in a small bottle of cold water, and shaken for a moment if the sample of coffee is pure, it will rise to the surface and hardlr tinge the water, whilst if the coffee is adulterated with chicory, the latter will fall to the bottom and color the water as before. A similar coloration of the water will bo produced, however, if the coffee be adulterated with burnt sugar, which is the basis of the so-called coffee essences or extracts. ... 

Griflfln s Tincture for Coughs. Oil of caraway and anise, each 2 drachms eaflron, k ounce benzoic acid, f ounce opium, 5 drachms camphor, 4 ounce spirit, 6 ounces honey, 6 ounces. V en mixed and dissolved, color with burnt sugar. 

Chemical modification of simple sugars during drying, baking, or roasting operations can either have a desirable or undesirable effect upon the organoleptic quality of the final product. We have become accustomed to the characteristic roasted or baked flavors of coffee, peanuts, popcorn, and freshly-baked bread. The color and flavor and aroma of caramel make it a useful additive for the food industry. On the other hand, the burnt flavor of overheated dry beans or soy milk reduces marketability of these products. 

The degradation of sugars in the absence of amino acids and proteins by heating them over their melting point and thereby causing color and flavor changes is called caramelization. If this reaction is not carefully controlled it could lead to the production of unpleasant, burnt, and bitter products. If the reactions are carried out under controlled conditions, pleasant qualities of caramel are obtained. 

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