Colorants caramels

Amber or gold mms can be matured in wood barrels three years, though the color in gold mms should not necessarily imply that it was derived from aging. Often the color is achieved by adding caramel color to the product. They are more flavorful than light mm. 

Full-bodied mms are akowed to ferment from 12 to 20 days, often relying on natural or wild fermentation in which the mash is inoculated by the yeast present in the air and starting materials. These mms are twice-distiked in pot stiks to 140—160° proof. Full-bodied mms are often aged from five to seven years in oakbarrels. Caramel color can also be added to give them a darker color. They are produced in Jamaica, Barbados, Martinique, Trinidad, and Guyana. 

Shades that can be produced using caramel colorants range from deHcate yeUows to reds to the darkest browns. 

R. T. Tinner, "Caramel Coloring— Production, Composition, and Functionahty," Faker s Digest, Apr. 1965. 

W. R. Eichenberger, Caramel Colors Manufacture, Properties, and Food Applications, paper presented at the ACS Meeting, Aug. 29, 1972. 

Phenolic phenol formaldehydes (PFs) are the low-cost workhorse of the electrical industry (particularly in the past) low creep, excellent dimensional stability, good chemical resistance, good weatherability. Molded black or brown opaque handles for cookware are familiar applications. Also used as a caramel colored impregnating plastics for wood or cloth laminates, and (with reinforcement) for brake linings and many under-the-hood automotive electricals. There are different grades of phenolics that range from very low cost (with low performances) to high cost (with superior performances). The first of the thermosets to be injection-molded (1909). 

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

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. 

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

Caramel color is added to baked goods, poultry, and milk (to give it an eggnog color), and to malt vinegars, canned meats, syrups, and soups, stews, and gravies. 

Caramel colors, liquid forms S.S Type IV, E 150d CU = 115 to 120 Ammonia sulfite Brown Carbonated drinks, candies, baked goods, syrups, pet foods... 

Caramel color is a dark brown or even black product used for centuries in home cooking to provide color and specific aromas to foods. The first commercial caramel was produced in Europe about 1850. ... 

The caramelization process can be conducted in open or closed vessels. The mixture obtained is cooled and filtered, and then the pH and specific gravity are adjusted by the addition of acids, alkalis, or water. The chemical composition and properties of caramel colors depend on reactants used and technical conditions such as time, temperature, moisture content, and pressure. During the caramelization... 

The chemical composition of caramel color is not yet fully understood but some compounds identified in the low weight fraction are considered caramel markers. All caramel classes contain 5-hydroxymethyl)-2-furaldehyde (5-HMF). In caramel classes in and TV, 4-methyUmidazole (4-MeI) has been detected, while 2-acetyl-4(5)-tetrahydroxybutylimidazole (THI) was found only in class HI caramel colors. The analysis of five caramel III samples by SPE/HPLC-MS revealed concentrations between 28.3 and 46.8 iglg THI and 73.3 to 187.8 for 4-MeP (see Figure 5.2.3). 

FIGURE 5.2.3 Structures of some marker molecules of caramel color. 

Caramel color is a result of a complex chemical composition. The color properties are characterized by hue index and tinctorial power, calculated via the following formulas ... 

According to EU purity criteria, color intensity is defined as the absorbance of a 0.1% (w/v) solution of caramel color solids in water in a 1 cm cell at 610 nm. The color intensity must be 0.01 to 0.12 for class I (E 150a), 0.05 to 0.13 for class II (E 150b), 0.08 to 0.36 for class III (E 150c), and 0.10 to 0.60 for class IV (E 150d). Ammonia caramels show the highest tinctorial power and are most commonly used as food colorants. Class I has the weakest coloring properties and is mostly used as flavor. 

GMP) quantum satis) presence of ethanol and tannins least used caramel color... 

Caramel color interacts with other food components. As an example, a concentration higher than 700 ppm caramel in cola increased the rate of hydrolysis of the aspartame, forming alpha-L-aspartyl-L-phenylalanine. Caramelization products inhibited enzymic browning by 85.8 and 72.2% when heated at pH 4 and 6, respectively, for 90 min. The highest inhibitory activity was found for the fraction with molecular weight of 1000 to 3000. Caramel is often used for adulteration of juices and other foods like honey or coffee. It can be determined by quantification of marker molecules such as 5-HMF, 4-Mel, and DFAs. ... 

Jaganathan, J. and Dugar, S.M., Authentication of straight whiskey by determination of the ratio of furfural to 5-hydroxymethyl-2-furaldehyde, JAOC Int., 82, 997, 1999. Wang, R. and Schroeder, S.R., The effect of caramel coloring on the multiple degradation pathways of aspartame, J. Food Sci. 65, 1100, 2000. 

Ciolino, L.A., Determination and classification of added caramel color in adulterated acerola juice formulations, J. Agric. Food Chem., 48, 1746, 1998. 

Frischenschlager, S., Hellwig, E., and Peteuly, R, Detection and identification of caramel colors in some liquid foodstuffs, Dtsch. Lebensm. Rundsch., 78, 385, 1982. Hellwig, E. et al., Detection and identification of caramel by gel-permeation chromatography, Dtsch. Lebensm. Rundsch, 77, 165, 1981. 

Caramel colors E150a-d Yes Food-grade carbohydrates brown 5L... 

Chicory is a well-known coffee extender and caramel coloring is also used with coffees.15... 

The complexity of the mixtures made it impossible to define the chemical composition so the commercial preparations were divided into four groups (Table 8.2) on the basis of a series of sophisticated chemical assay procedures. Caramel colorants must be compatible with the food products in which they are used, which usually means the absence of flocculation and precipitation in the food. These undesirable effects result from charged macromolecular components of caramel which react with the food. Hence the net ionic charge of the caramel macromolecules at the pH of the intended food product is the prime determinant of compatibility. Caramel colorants are used in a variety of foods (Table 8.2) but over 80% of the caramel produced in the US is used to color soft drinks particularly colas and root beers. 

One of the major considerations of the research requested by JECFA was the safety aspects which was not surprising in view of the chemical complexity of the caramels. The program resulted in the publication of 11 papers in the same issue of the journal Food and Chemical Toxicology 1992 (Vol. 30) and seven of them were on toxicology. Caramel colorants were given a clean bill of health and JECFA assigned an ADI of 0-200 mg/kg/day. 

Caramel colorants are well established in food formulations and probably will remain that way in the foreseeable future. 

Seinen, W., Vos, J.G. and Van Loveren, H. (1993) Immunotoxic effects of the color additive caramel color 111 immune function studies in rats. Fundamental and Applied Toxicology, 20, 30-37. 

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