Caramel is produced from commercially available nutritive sweeteners consisting of fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch hydrolysates and fractions thereof. Its color ranges from pale-yellow to amber to dark-brown. Caramel color is one of the oldest and most widely-used food colorings, and is found in almost every kind of commercially produced food, including: batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, 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 more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.
Posted on: Thu, 06 Jun 2013 18:57:07 +0000
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