Caramel sugar colors

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. 

Sugar alcohols do not brown like sugar, and so they are used when caramelized brown color is not desired. 

Spectrophotometric and chromatographic studies indicated that the color-bearing compounds responsible for the sugar color development were 5-HMF, caramel, humic acids, and melanoidins. Reduction of these compounds by improving first carbonation technique to minimize reducing sugar destruction would improve color development of the carbonation sugar. 

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... 

Caramelizing sugar At high temperatures, white, granular sugar changes to a smooth, caramel-colored substance. 

Coloring (caramelization)-sugar turns dark brown when heated and thus adds to the browning of baked goods. 

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

Caramel Brown coloring matter made by heating sugars dry or in solution. 

Caramel. Officially, the color additive caramel is the dark brown Hquid or soHd material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt symp, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

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

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

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

Depending on the process (acid- or base-catalyzed, leading to aromatic or color caramel) and on the particular sugar substrate (sucrose, fructose), different proportions and types of these molecules can be found.291 Some of the caramel components are similar to those observed when fructose and sucrose react in hydrogen fluoride, notably bisglycosylated difructose dianhydrides.287 341... 

A number of poorly defined terms have been used for distinguishing various types of colorant that may occur in sugar materials. It appears probable that precise spectrophotometry may eventually help to show whether the distinctions which have been made between the various colorants (such as caramels, humin, humic acids, melanoidins, etc.) are justified from this point of view. 

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