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CARAMEL

CARAMEL Structure
CAS No.
8028-89-5
Chemical Name:
CARAMEL
Synonyms
FEMA 2235;CARAMEL I;CARAMELCOLOUR;CARAMELCOLOURSI;p255;rt80;ap680;ds400;CARAMEL;burntsugar
CBNumber:
CB7203048
Molecular Formula:
C7H10O2
Molecular Weight:
0
MOL File:
Mol file
Modify Date:
2024/3/26 17:16:27

CARAMEL Properties

Density 1.35 g/cm3
FEMA 2235 | CARAMEL COLOR
Odor at 100.00 %. burnt sugar
Odor Type sweet
EPA Substance Registry System Caramel color (8028-89-5)

CARAMEL Chemical Properties,Uses,Production

Chemical Properties

Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details, see Burdock (1997).

Uses

caramel is used as a coloring agent. It provides products with a slight touch of brown. Some sources also state that it acts as a soothing agent in skin care preparations. Caramel is a concentrated solution obtained from heating sugar or glucose solutions.

Preparation

Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating.

Definition

A sugar-based food colorant made from liquid corn syrup by heating in the presence of catalysts to approximately 250F (121C) for several hours, cooling to 200F (93C), and filtering. The brown color results from either Maillard reactions, true caramelization, or oxidative reactions. Caramels are colloidal in nature, the particles being held in solution by either positive or negative electric charges.

Safety Profile

Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.

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