Caramel Coloring Tips

According to the different production process, caramel coloring can be divided into 4 kinds

Common caramel color: It is made with carbohydrates as the main raw material, with or without acid (base), without using ammonia compounds and sulfites

Ordinary caramel can be produced by adding 1% (dry basis) sodium hydroxide as a catalyst with glucose syrup with a DE value above 70 at a temperature of about 160 °C

Caustic sulfite caramel color: It is made from carbohydrates as the main raw material, in the presence of sulfite, with or without acid (base), without using ammonia compounds

Ammonia caramel color: It is made with carbohydrates as the main raw material, in the presence of ammonia compounds, with or without acid (base), without using sulfites

Ammonia caramel color is the largest type of caramel produced in China

Ammonium sulfite caramel color: It is made from carbohydrates as the main raw material, in the presence of ammonia compounds and sulfites, with or without acid (base)

As a colorant, caramel color is the most important indicator of color intensity, and the hue is also very important

Caramel colorings are colloidal in nature and carry a small charge, either positive or negative, depending on the method of production and the pH of the food used

Processing materials and processes determine the pH of caramel color

In the production process of caramel color, increasing the temperature and prolonging the heating time will increase the color rate, but the fluidity and salt resistance will decrease

Soft drinks are the largest area of ​​caramel consumption, generally using ammonium sulfite caramel

The caramel used in soy sauce, vinegar, sauces and other condiments is mostly ammonia caramel, which has a positive charge

The alcohol resistance of caramel allows it to be used in wine