Food colors caramel color

Colorants. Colorants are used ia beverages to provide additioaal seasory appeal. Carboaated beverage may coataia some aatural color from the use of aatural flavors or juices but geaerally require additioaal colorants such as caramel or other artificial colors (see Colorants for food, drugs, and COSLffiTICS). 

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

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. ... 

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. 

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. 

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

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. 

This difference in kinetics was exploited to develop a procedure to determine free and reversibly bound sulfite in food. The mobile phase consisted of an aqueous solution of 0.05 M tetra-butylammonium hydroxide adjusted to the desired pH by the addition of glacial acetic acid (34). Fluorimetric detection is also possible, because a reaction of the formaldehyde-bisulfite complex with 5-aminofluorescein gives a nonfluorescent product. The sulfite is measured indirectly by its suppresion of the fluorescence of the reagent (31). This method is applicable to the determination of S02 at > 10 ppm and is not applicable to dark-colored foods or ingredients where SO, is strongly bound, e.g., caramel color. This method does not detect naturally occurring sulfite. Sulfur dioxide is released by direct alkali extraction. 

Recently, the FDA has warned about the chemical caramel colorings as food additives that are produced with ammonia, as they may contain the carcinogens 2- and 4-methylimidazole (11MI2). 

Since the compound hydroxymethyl furfural is a major product of ketohexose dehydration, its presence can be used as an indication that caramel has been added as a coloring agent in a nonheated food system (66). In contrast, ketopentose dehydration produces furfural. Another dehydration product, bis-5,5 -formylfurfurly ether, can also be used to confirm the addition of caramel color (66). 

W. Kamuf, A. Nixon, O. Parker, and G. C. Bamum, Overview of caramel colors, Cereal Foods World, 2003, 48, 64-69. 

A caramel food colorant and component of coffee, 2-acetyl-4-tetrahydroxybutylimidazole (THl, Fig. 7), inhibits SIP lyase, which causes SIP to accumulate in the lymph nodes (110). 

Caramel colors are brown pigments produced by reaction of a saccharide with a browning accelerator. They can be considered a natural material as caramels may be formed in food. Caramels are prepared as food colors by heating a solution of a sugar (commonly glucose or sucrose) with the accelerator. The caramels can be classified as one of four types [1] shown in Table 11.1.1. 

Aldoses undergo the Amadori rearrangement and subsequently turn into caramels, the natural brown food colorants, and/or heteroaromatic compounds — derivatives of pyrrole, imidazole, and pyrazine. Ketoses react similarly into ketosylamino acids or ketosylamines, which, in the first step, undergo the Heyns rearrangement (5.17-5.23). These rearrangements are the first steps of either thermal or enzymatic (the Maillard reaction) reactions resulting in the browning of food and the aroma of roasted, baked, or fried foodstuffs. 

The WHO/FAO Joint Expert Committee on Food Additives - distinguishes three general kinds of caramel ( / caramel color plain, (2) caramel color, ammonia process, and (3) caramel color, ammonium sulfite process. Both the European Technical Caramel Association (EUTECA) and the International Technical Caramel Association (ITCA) have standardized the properties of four classes and ten types of caramels they are given in Table I. The content of heavy metals cannot exceed values reported in the footnote to that Table. 

The classification of food colorants on a chemical basis is also not always clear. Although Proudlove (1994) and DeMann (1980) agree on three chemical classes for natural food colorants that is, isoprenoid derivatives, tetrapyrrole derivatives and benzopyran derivatives, DeMann (1980) also includes a fourth group called artefacts to include the melanoidins and caramels. Table 7.1 shows the classification based on chemical stmcture, the fourth group artefacts has been included as this is relevant to the discussion of chemical stmcture and light absorption. Table 7.1 also includes the names used by Dalzell (1997) in her classification. 

---