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8028-89-5

Supplier Related Products Identification Chemical Properties Raw materials And Preparation Products Safety Data

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Identification

Name
CARAMEL
CAS
8028-89-5
Synonyms
p255
rt80
ds400
ap680
CARAMEL
FEMA 2235
CARAMEL I
CARAMEL IV
burntsugar
sethness858
SUGAR COLOR
bc420(color)
CARAMELCOLOUR
CARAMELCOLOURS
CAUSTICCARAMEL
AMMONIACARAMEL
CARAMELCOLOURI
CARAMEL, COLOR
caramelcolordye
CARAMELCOLOURSI
CARAMELCOLOURII
CARAMELCOLOURIV
CARAMELCOLOURSII
CARAMEL,COLOR,NF
CARAMELCOLOURSIII
CARAMELCOLOUR(III)
burntsugarcoloring
c.i.naturalbrown10
AMMONIACARAMELCOLOUR
AMMONIASULPHITECARAMEL
SULPHITEAMMONIACARAMEL
CAUSTICSULPHITECARAMEL
AMMONIUMSULPHITECARAMEL
Burnt sugar coloring matter
CARAMELL-II DOUBLE STRENGTH
CARAMELL-II SINGLE STRENGTH
CARAMELL-IV DOUBLE STRENGTH
CARAMELL-IV SINGLE STRENGTH
CARAMELCOLOUR(AMMONIAPROCESS)
CARAMELCOLOURS(AMMONIAPROCESS)
CARAMELCOLOUR(AMMONIAPROCESSES)
CARAMELCOLOUR(AMMONIA-SULPHITEPROCESS)
CARAMELCOLOURS(AMMONIUMSULPHITEPROCESS)
CARAMELCOLOURS(AMMONIA-SULPHITEPROCESS)
EINECS(EC#)
232-435-9
MDL Number
MFCD00146294

Chemical Properties

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.
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.
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.

Raw materials And Preparation Products

Safety Data

Safety Profile
Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.
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