Colorants
Pages 83-88
DOI: https://doi.org/10.1094/1891127004.010
ISBN: 1-891127-00-4
Abstract
Topics Covered
- Caramel
- Commercial Preparation
- Chemistry
- Applications
- Brown Polyphenols
- Iridoid Pigments
- Chemistry
- Production
- Applications
Introduction to Chapter
Caramel (CI Natural Brown 10, EEC No. E 150) is a brown colorant obtained by heating sugars. The official FDA definition lists the sugars:
The color additive caramel is the dark brown liquid or solid resulting from carefully controlled heat treatment of the following food-grade carbohydrates: dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, or sucrose.
The heating of sugar preparations to create brown, flavorful, and pleasant-smelling products has been practiced in home cooking for centuries. The sauces or candies are known as caramels. Commercial practices to prepare caramel colorants began in Europe about 1850. The first caramel colorants were prepared by heating sugars in an open pan, but in view of their popularity, modifications were soon introduced.
