Caramel color
Function:Pigmentation.
Uses: Used in catsup, sauce, beverage, sweets, biscuit, popsicle, ice cream, bechamel, syrup and so on.
Amount to be used: Add the amount according to the need.
Usage: When using pigments of powder, get a little water, put the exact amount of pigment into the water according to the required amount, and stir the pigment into paste, and finally add required amount of water into the paste. Keep stirring till the paste turns into an ideal liquid.
Attention: Please pay attention to the following to get the best result of pigmentation:
1.Light can damage the color of the product, so when you use it, please keep light off the products.
2.Add the pigment while the water or cream is not so hot. Add the pigment at the last stage of the process. For example, you can add the pigment at the same time when you add the flavor.
3.Keep the pigment off metal iron hydronium.
4. Microorganism will have effect on the pigment.
Caramel color or caramel coloring is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates, generally in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown (see Color, below).
Caramel color is one of the oldest and most widely-used food colorings, and is found in almost every kind of industrially produced food, including: batters, beer, brown bread, buns, chocolate, cookies, cough drops, dark liquor such as brandy rum, beer and whisky, chocolate-flavored flour-based confectionery, coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, Fruit preserves, glucose tablets, gravy browning, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and wines.
Caramel color is made by the controlled heat treatment of carbohydrates (nutritive sweeteners which are the monomers glucose and fructose or their polymers, e.g. glucose syrups, sucrose, invert syrups, and dextrose, generally in the presence of food-grade acids, alkalis, and salts, in a process called caramelization. Antifoaming agents may be used as processing aids during its manufacture. Unlike caramel candy, it tends towards maximum oxidation of the sugar to produce a caramel concentrate that has an odor of burnt sugar and a somewhat bitter taste in its raw liquid form. Its color ranges from pale yellow to amber to dark brown.
Caramel color molecules carry either a positive or negative charge depending upon the reactants used in their manufacture. Problems such as precipitation, flocculation or migration can be eliminated with the use of a properly charged caramel color for the intended application.