Caramel colours

Chapell, C.I. and Howell, J.C., Characterization ans specifications of caramel colours an overview. Food Chem. Toxicol, 30, 351,1992. 

Coffey, J.S. and Castle, L., Analysis for caramel colour (Class III), Food Chem., 51, 413, 1994. 

Licht, B. et al.. Characterization of caramel colour IV, Food Chem. Toxicol., 30, 365,... 

Food colourant analysis characterisation of caramel colours and discrimination of malts from malt extracts. 

To assess the use of HPLC and fluorophore assisted carbohydrate gel electrophoresis as a means of profiling caramel colour types III and IV. 

The colour intensity of caramel colours has been defined as the absorbance of a 0.1% (w/v) solution of caramel colour solids in water in a 1 cm cell at 610 nm, the... 

R. Hardt and W. Baltes, The analysis of caramel colours. Part 1. Differentiation of the classes of caramel colours by Curie-point pyrolysis-capillary gas chromatography-mass spectrometry, Z Lebensm. Unters. Forsch., 1987, 185, 275-280. 

Caramel in this context means a brown colour that is produced either traditionally by heating sugar or as a very intense product that is made by heating carbohydrate, usually glucose syrup, with ammonia. Caramel colour is the product of the Maillard reaction, i.e. the reaction of a reducing sugar with an amino group. Chemically the colour is a melanoidin - these substances are extremely stable and can be used in any type of confectionery. 

Other colourants in use are sunset yellow (Eiio), another synthetic azo dye, and caramel. Caramel colours are manufactured from sugars and are very widely used. This food colour has caused some concern due to effects in experimental animals, for example the reduction in the number of white blood cells in rats. This may be due to the effects of contaminants at the high doses given which may be enhanced by a reduced intake of vitamin B6 in the diet. Annatto and beta carotene are naturally occurring colourants, but in one study 26 per cent of patients with chronic urticaria were shown to react to annatto. 

Caramel colour is the most frequently used colorant for brown beverages. It is available in four different types Type I, II, III, IV (El50a, b, c, d). Each type is used for specific applications, e.g. ... 

Because of their molecular weight and different charges, caramel colours react in many different ways when combined with other beverage constituents. This means it is extremely important to know exactly which type can be used for which application. 

Dark malt can be used as a colour alternative for some caramel colours and listed as a colouring foodstuff. However, malt also has a flavouring effect that can be disturbing in some applications. The dosage is around five times that for Type IV caramel colour, which makes it almost impossible to use malt without significantly affecting the flavour. Eor this reason, malt extract is often used in typical malt beverages. 

Note 6-8 g/l Carbonation as required colour adjustment with caramel colour as desired. 

ITCA/EUTECA Specifications for Caramel Colour. Meet. EUTECA Sub-Comm. Specifications, 3rd, 4th May 1979, Paris. 

Hagiwara A, Shibata M, Kurata Y, et al. 1983. Long-term toxicity and carcinogenicity test of ammonia-process caramel colouring given to B6C3F1 mice in the drinking-water. Food Cosmet Toxicol 21 701-706. 

Casier J.P.J., Zenous A.A. and de Paepe G.M.J. (1978) The chemistry of the black-caramel colour substances of several human foods. In Flavor of Foods and Beverages, Chemistry and Technology (Athens, 27-29.6.78). Char-alambous G. and Inglett Eds, Academic Press, New York, pp. 169-97. 

W.R. Eichenberger, in. Caramel Colours Manufacture, Properties and Composition, Amer. Chem. Soc.Meeting,... 

Hansen Inc] Powdered Caramel Color, Acid Proof f[Chr. Hansen Inc] Powdered Caramel Colour Non-Ammoniated-AII Natural T-717 [MLG Enterprises] Sethness AP100 [Sethness Prods, http //www.sethness.com]... 

Double Strength Acid Proof Caramel Colour. 

Sine adipe lac. See Nonfat dry milk Single Strength Acid Proof Caramel Colour. 

PI 47 Caramel Color Powdered Caramel Color 986010 Powdered Caramel Color, Acid Proof Powdered Caramel Colour Non-Ammoniated-All Natural T-717 Sethness API 00 Sethness PI 70 Sethness P212 Sethness SP50... 

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