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Invert sugar, caramel color

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. [Pg.449]

See other pages where Invert sugar, caramel color is mentioned: [Pg.14]    [Pg.114]    [Pg.336]    [Pg.199]    [Pg.14]    [Pg.280]    [Pg.1587]    [Pg.256]    [Pg.127]    [Pg.323]    [Pg.7]    [Pg.67]    [Pg.202]    [Pg.202]    [Pg.136]   
See also in sourсe #XX -- [ Pg.136 ]



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Caramel

Caramel Color

Caramel colorants

Caramel coloring

Caramelization

Inverted

Inverter

Invertibility

Invertible

Inverting

Sugar caramelized

Sugars caramelization

Sugars invert

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