Food colloids soft drinks

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke Uses Emulsifier, stabilizer, thickener in pharmaceuticals, adhesives, inks, textile printing, cosmetics, foods flotation depressant protective colloid mfg. of spray-dried flavors lithographic reagent lubricant emollient thickener, stabilizer for soft drinks, cake mixes, confectionery tablet binder/disintegrant/excipient gellant in medicated cough drops film-fonner for coat pills encapsulation for liposol. vitamins sus-... 

Uses Thickener, stabilizer, emulsifier in foods, soft drinks, cake mixes, glazes, confectionery protective colloid emulsifier for waxes, fats, and oils stabilizer, emulsifier, binderfor beverages, pharmaceuticals, coating and barrier applies. substitute for acacia consistency agent for troches and emulsions... 

Caramel color has four classes, known as caramel colors L 11, III, and IV. End use, manufacturing process, physical and chemical properties differ among them, and the classes are primarily based on the use of ammonium compounds, sulfite compound or both types of reactants in their manufacture. However, the preparation of caramel colors I and II also requires the use of salts, alkalis, and food-grade acids. Having different colloidal characteristics, tinctorial strengths, and varying acidic pHs, each color has preferred uses as colorant that is reflected in their synonyms Caramel color I (spirit caramel) caramel color II (process caramel) caramel color III (beer caramel) and caramel color IV (soft-drink caramel). About 70% of all caramel color used worldwide is caramel color IV that is made using both ammonium and sulfite compounds as reactants. ... 

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