Caramel (color)
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Caramel (color)
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CAS No:
8028-89-5
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Chemical Name:
Caramel (color)
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Synonyms:
Caramel (color);Caramel;Coloring materials,caramel;Pigments,caramel;Caramel pigments;Caramel color dye;BC 420 (color);AP 680;Sethness 858;RT 80;P 255;DS 400;C.I. Natural Brown 10;FS (pigment);SW 250;FS;RT 80 (colorant);E 150a;YT 25;DS 400 (dye);BC 420;Z 80 (colorant);Semba S-W;FS 350S;KS-W;BCF 3;Amano SS;Semba S-W;Caramel SF;Caramel FS;Caramel SF 31;Caramel Color 201;Caramel LF 141;OS Caramel PM;Caramel S;Caramel S 239;Caramel S 710;Caramel RB;Caramel CD;Caramel CN;Caramel BC 2;SW 250 (colorant);P 255 (color);Caramel IV;AP 680 (pigment);OC 234;Sensient 05439;Caramel SP;Caramel SP;Caustic caramel;Caramel SF 720;Caramel Paste 1866A;SC 105;P 600;Caramel colors;Caramel BF 200;Caramel S 4;1343-76-6;1343-75-5;1038587-78-8;1038587-80-2;1009080-01-6
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CAS No:
Description
Caramel is a complex mixture formed by the decomposition of sugars by heating. Its chemical composition includes a variety of carbohydrate derivatives. It is usually a dark brown liquid or powder, water-soluble, and has no fixed molecular formula.
Characteristics
34.1
-0.44
Solid
1.35 g/cm3 (approx)
91 - 92 °C
312.0±42.0 °C at 760 mmHg
149.2±20.7 °C
1.513
INSOL IN BENZENE, CHLOROFORM, ETHER, ACETONE, PETROLEUM ETHER, OIL TURPENTINE
Thermal decomposition spicy irritating smoke
ODOR OF BURNT SUGAR
PLEASANT, BITTER TASTE
Safety Information
The warehouse is low-temperature, ventilated and dry
IN MOST PRODUCTS, CARAMEL HAS VERY GOOD STABILITY
P264, P270, P301+P312, P330, P501
H302
Caramel (color) Use and Manufacturing
Use molasses as raw material to adjust Ph value to slightly acidic molasses, heat and stir to mix with water in a volume ratio of 1:(0.6～0.8), stand for 1h and then filter; add 1/2 of the saturated ammonium salt solution and 0.5 of the molasses mass %～O.7% of additives, then heat up and cook, and start timing when it reaches 110℃, and add the remaining saturated solution of ammonium salt while adding the remaining saturated solution of ammonium salt, check the color rate with a spectrophotometer every 1h after adding, and measure the Ph value with Ph , Until the color rate reaches 23000 EBC units, the waste honey is catalyzed at 100-120°C for 5-6h into caramel. Using starch as the raw material, adjust the Ph value of 30%-40% starch milk to 6.2-6.4, add 30-100 active units of α-amylase per gram of starch and 0.2% calcium chloride; Liquefy in a liquefaction tank at 90°C for 30 to 60 minutes, and finally boil for 10 minutes to kill the enzyme. Send the liquefied liquid to the saccharification tank, add 1% to 2% of β-amylase with an activity of 2500 to 3000 units/g, adjust the Ph value to 5.0 to 5.4, and saccharify for 3 to 4 hours at 60°C. After the saccharification liquid is filtered, the clear liquid is evaporated and concentrated. When the temperature reaches 125～140℃, add 0.5%～1.0% of the sugar solution saturated solution of ammonium salt (ammonium chloride, ammonium sulfate, ammonium sulfite or ammonium carbonate, etc.) , Keep it at 140℃ for 0.5～1.0h, after discharging, neutralize with alkali to a certain Ph value.
Caramel, extensively added to food products like soft drinks, sauces and baked goods as a natural coloring agent. The beverage industry particularly values it for consistent coloration in cola-type drinks. Certain pharmaceutical formulations utilize it as an excipient coloring material.
Registered Holders
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Sichuan Boliheng Pharmaceutical Co., Ltd.
Active
China
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Shijiazhuang Qianxu Medical Technology Co., Ltd.
Inactive
China
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Jiangxi Hanjiang Pharmaceutical Co., Ltd.
Inactive
China
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