Packing detail: Net 30 kgs/ drum
Original: Thailand, Malaysia
Product name: Caramen Color
Appearance: Its color ranges from pale yellow to amber to dark brown. It has an odor of burnt sugar and bitter taste
Aplication: Creating color, used In food industry
Storage: Cool and dry place
Process of making Caramel Color (referencing)
Caramel color is made by the controlled heat treatment of carbohydrates (nutritive sweeteners which are the monomers glucose and fructose or their polymers, e.g. glucose syrups, sucrose, invert syrups, and dextrose), generally in the presence of food-grade acids, alkalis, and salts, in a process called caramelization. Antifoaming agents may be used as processing aids during its manufacture. It is oxidized and has an odor of burnt sugar and a somewhat bitter taste. 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 industrially produced food, including: beer, brown bread, buns, chocolate, cookies, dark liquor such as brandy, rum, and whisky, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy browning, ice cream, pickles, soft drinks (especially colas), sweets, vinegar and wines.