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Caramel pigment is one of the food colourings with the longest history of use by human beings, and it is also one of the most used and popular food additives used by people nowadays. High colour rate, strong colouring ability, reflecting the characteristic reddish-brown colour of fermented soy sauce, red and bright. Moderate viscosity, good solubility, high salinity resistance, stable quality.
Uses of Caramel Color.
As a food colouring agent, China's regulations can be used in biscuits, confectionery, fruit juice (flavour) drinks, ice cream, popsicles, ice-cream, soy sauce, vinegar and flavouring canned food, according to the production needs of the appropriate amount of use.
Caramel pigment can be used as natural colouring agent, colouring agent, acidity regulator, edible flavour.
Mechanism of action of Caramel Color.
Product Method of Bulk Caramel Color Powder.
In 160 ~ 180 ℃ sucrose, caramel, starch hydrolysate, etc. in the presence of alkali or acid, heating coking, and then neutralised with alkali or acid to get the liquid caramel, powdered caramel by spray (or other methods) drying. Can also be used 25% water content of dextrin, by 1% sulfuric acid to adjust the Ph value to 3, the extruder processed by spraying to complete the caramelisation
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