| CAS No.: | 8028-89-5 |
|---|---|
| Formula: | C6h8o3 |
| EINECS: | 232-435-9 |
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Caramel is a versatile food ingredient widely used as a natural colorant and flavor enhancer. Caramel is made by controlled heat treatment of carbohydrates to create a rich dark brown color. Caramel is classified into four types (Type I, II, III, and IV) based on production methods and uses. Caramel is a popular choice in the food and beverage industry due to its stability, consistency, and ability to enhance color and flavor.
Type I (E150a): Hues range from yellow to reddish brown
Type II (E150b): Hues range from very yellow to dark reddish brown
Type III (E150c): Hues range from light brown to dark reddish brown.
Type IV (E150d): Light brown to dark dark brown.
| Parameter | Specification |
|---|---|
| Appearance | Fine brown powder |
| Color Intensity | 0.02% - 0.1% in solution (varies by grade) |
| Moisture Content | ≤ 5% |
| pH (10% Solution) | 3.5 - 5.5 |
| Ash Content | ≤ 4% |
| Solubility | Fully soluble in water |
| Shelf Life | 24 months |
| Packaging | 25 kg bags or customized packaging |
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