Introduction：Basic information about CARAMEL CAS 8028-89-5, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
CARAMEL Basic information
| Product Name: | CARAMEL |
| Synonyms: | ap680;bc420(color);burntsugar;burntsugarcoloring;c.i.naturalbrown10;caramelcolordye;ds400;CARAMEL,COLOR,NF |
| CAS: | 8028-89-5 |
| MF: | C7H10O2 |
| MW: | 0 |
| EINECS: | 232-435-9 |
| Product Categories: | pigment;Sweeteners |
| Mol File: | Mol File |
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CARAMEL Chemical Properties
| density | 1.35 g/cm3 |
| FEMA | 2235 | CARAMEL COLOR |
| Odor | at 100.00 %. burnt sugar |
| Odor Type | sweet |
| Cosmetics Ingredients Functions | COLORANT
FRAGRANCE |
| EPA Substance Registry System | Caramel color (8028-89-5) |
Safety Information
| TSCA | TSCA listed |
| Hazardous Substances Data | 8028-89-5(Hazardous Substances Data) |
CARAMEL Usage And Synthesis
| Chemical Properties | Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and apleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO ExpertCommittee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactantsused in its manufacturing. For further details, see Burdock (1997). |
| Uses | Pharmaceutic aid(color). |
| Uses | caramel is used as a coloring agent. It provides products with a slight touch of brown. Some sources also state that it acts as a soothing agent in skin care preparations. Caramel is a concentrated solution obtained from heating sugar or glucose solutions. |
| Uses | Caramel is a colorant that is an amorphous, dark brown product resulting from the controlled heat treatment of carbohydrates such as dextrose, sucrose, and malt syrup. it is available in liquid and powdered forms, providing shades of brown. in coloring a food with caramel, the food components must have the same charge as the particles of caramel, otherwise the particles will attract one another and precipitate out. caramel can exist as several types, for example, acid-proof caramel of negative charge which is used in carbonated beverages, acidified solutions, bakers’ and confectioners’ caramel which are used in baked goods; and dried caramel for dry mixes. major uses are in coloring beverages such as colas and root beers and in baked goods. |
| Definition | A sugar-based food colorant made from liquid corn syrup by heating in the presence of catalysts to approximately 250F (121C) for several hours, cooling to 200F (93C), and filtering. The brown color results from either Maillard reactions, true caramelization, or oxidative reactions. Caramels are colloidal in nature, the particles being held in solution by either positive or negative electric charges. |
| Preparation | Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid duringthe heating. |
| Safety Profile | Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes. |
CARAMEL Preparation Products And Raw materials
| Raw materials | 4-Chlorobenzaldehyde-->D(+)-Glucose-->Sucrose-->Ammonium carbonate-->Dextrin-->Molasses-->Erucamide-->D-(+)-Maltose monohydrate-->Lactose-->Ammonium Sulfite-->alpha-Amylase-->BEER-->1-(2-Pyridylazo)-2-naphthol-->β-Amylase-->INVERTOSE-->MALT EXTRACT-->Extrusion machine |
| Preparation Products | Ethyl maltol |
