| CAS No.: | 8028-89-5 |
| Molecular Weight: | NA g/mol |
| Chemical Formula | NA |
Caramel color ranges from pale yellow to amber to dark brown. Caramel colour is one of the oldest and most widely used food colorings for enhancing naturally occurring colors. For centuries, people have safely used caramel to color their foods. In fact, one in 20 food items you find in any supermarket — from colas, bread, soya sausce, to salad dressing — is made with caramel coloring. Caramel color has been described as safe by the US A Food and Drug Administration (FDA).
The four types of Caramel colour or Caramel color are as under:
1. Plain Caramel E-Number E150a; No Ammonia or No Sulphite used.
Application: Beverages, Soft Drinks, Milk Products, Ice creams, Pharmaceuticals, Sauces and industrial uses.
2. Sulphite Caramel E-Number E150b; Sulphite used.
Application: Liquor and industrial uses.
3. Ammonia Caramel E-Number E150c; Ammonia used.
Application: Baby Foods, Bakery Products, Chocolate Industries, Jellies Beverages, Soft Drinks, Milk Products, Ice creams, Pharmaceuticals, Sauces, Soups and industrial uses.
4. Sulphite Ammonia Caramel E-Number E150d; Both Ammonia & Sulphite used.
Application: Baby Foods, Bakery Products, Chocolate Industries, Jellies Beverages, Soft Drinks, Milk Products, Ice creams, Pharmaceuticals, Sauces, Soups and industrial uses..
Specifications of Caramel USP NF Grade:
Caramel is a concentrated solution of the product obtained by heating sugar or glucose until the sweet taste is destroyed and a uniform dark brown mass results, a small amount of alkali or of alkaline carbonate or a trace of mineral acid being added while heating.
NOTE: Where included in articles for coloring purposes, Caramel complies with the regulations of the FDA concerning color additives.
Packaging and storage: Preserve in tight containers.
Specific gravity: not less than 1.30.
Purity: The addition of 0.5 mL of phosphoric acid to 20 mL of a solution (1 in 20) produces no precipitate.
Microbial limits: It meets the requirements of the tests for absence of Salmonella species and Escherichia coli.
Ash: It swells when incinerated, and forms a coke-like charcoal that burns off only after prolonged heating at a high temperature. It yields not more than 8.0% of ash.
Arsenic: 3 ppm maximum.
Lead: 10 ppm maximum.
Specifications of Caramel FCC Food Grade:
Caramel Color
INS: 150 CAS: --- 8028-89-5
DESCRIPTION
Caramel usually occurs as a dark brown to black liquid or solid. It is a complex mixture of compounds, some of which are in the form of colloidal aggregates. Caramel is manufactured by heating carbohydrates, either alone or in the presence of food-grade acids, alkalies, and/or salts. Caramel is produced from commercially available, food-grade nutritive sweeteners consisting of fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, and/or starch hydrolysates and fractions thereof. The acids that may be used are food-grade sulfuric, sulfurous, phosphoric, acetic, and citric acids; the alkalies are ammonium, sodium, potassium, and calcium hydroxides; and the salts are ammonium, sodium, and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic), sulfate, and bisulfite. Food-grade antifoaming agents such as polyglycerol esters of fatty acids may be used as processing aids during its manufacture. Caramel is soluble in water.
Four distinct classes of Caramel can be distinguished by the reactants used in their manufacture and by specific identification tests:
Class I (Plain Caramel, Caustic Caramel) Prepared by heating carbohydrates with or without acids or alkalis; no ammonium or sulfite compounds are used.
Class II (Caustic Sulfite Caramel) Prepared by heating carbohydrates with or without acids or alkalis in the presence of sulfite compounds; no ammonium compounds are used.
Class III (Ammonia Caramel) Prepared by heating carbohydrates with or without acids or alkalis in the presence of ammonium compounds; no sulfite compounds are used.
Class IV (Sulfite Ammonia Caramel) Prepared by heating carbohydrates with or without acids or alkalis in the presence of both sulfite and ammonium compounds.
All these Caramels shall meet the criteria established for Caramel in this monograph.
Function: Color.
For Original Monographs of IP Indian Pharmacopoeia BP British Pharmacopoeia USP US Pharmacopoeia FCC Food Grade product, please check with the respective web-pages or books.
