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Caramel color

January 01, 1970

"E150" redirects here. For the car, see Toyota Corolla (E150).

Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.

Beverages like colas account for three-quarters of the demand for caramel coloring.[citation needed]

Caramel color is one of the oldest and most used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to light degradation during food processing and storage.[1] The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale. Today, caramel color is found in many commercially made foods and beverages, including batters, beer, brown bread, buns, chocolate,[2] cookies, cough drops, spirits and liquor such as brandy, rum, and whisky,[3] chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips,[4] dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles,[5] sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.[6]

In East Asia, the demand for caramel color in sauces exceeds that for beverages.[7][unreliable source?]

Production edit

Caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch hydrolysates, and fractions thereof. The acids that may be used are sulfuric, sulfurous, phosphoric, acetic, and citric acids; the alkalis are ammonium, sodium, potassium, and calcium hydroxides; and the salts are ammonium, sodium, and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic), sulfate, and bisulfite. Antifoaming agents, such as polyglycerol esters of fatty acids, may be used as processing aids during manufacture.[8] Its color ranges from pale yellow to amber to dark brown.

Caramel color molecules carry either positive or a negative charges depending upon the reactants used in their manufacture. Problems such as precipitation, flocculation, or migration can be eliminated with the use of a properly charged caramel color for the intended application.

Classification edit

Internationally, the United Nation's Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its own INS and E number, listed in the table below. Each class consists of a variety of caramels with their own unique properties that make it suitable for use in specific foods and/or beverages.

Class INS / E number Description Properties, qualities, and benefits[9] Used in[10]
I 150a / E150a Plain caramel, caustic caramel, spirit caramel Strong aftertaste and mild aroma; color ranges from yellow to red; stable in alcohol, tannin, and salt-rich environments Whiskey and other high proof alcohols, pet food, cookies, crackers, cereal bars, other baked goods, lemonade products, juice concentrates, and cocoa extenders
II 150b / E150b Caustic sulfite caramel Mild flavor and aroma; exceptional red tone; good stability in alcohol Tea, wine, rum, whiskey, brandy, cognac, sherry, some vinegars, light cake mixes, and other snack foods
III 150c / E150c Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel Sweet aroma; red-brown color; stable in alcohol and salt-rich environments Beer, cereal, pet food, licorice, confectionery, and gravy, soy, and BBQ sauce
IV 150d / E150d Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel Very mild flavor and aroma; rich dark brown color; stable in alcohol, tannin, and acid-rich environments Soft drinks and other carbonated beverages, balsamic vinegar, coffee, chocolate syrups, baked goods, cocoa extenders, pet foods, sauces, soups, meat rubs, seasoning blends, and other flavorings

Color edit

 
Wafer sticks containing caramel color are common in Greece, Turkey, Indonesia and other countries.

Color intensity (or, tinctorial power) is defined as the absorbance of a 1 mg/mL (0.1% weight/volume) solution in water, measured using a 1 cm light path at a wavelength of 610 nanometers (or 560 nm for tinctorial power).[8] In this case, A stands for absorbance and TS stands for total solids.

 

The color tone of the caramel color is also important. This is defined by the Linner Hue Index, which is the measure of the color hue or red characteristics of the caramel color. It is a function of the absorbance of light of wavelengths 510 and 610 nm. In general, the higher the Tinctorial Power, K0.56, the lower the Hue Index and the lower the red tones.[11]

Various other indices are in use around the world and there are conversion factors between them.[12][13]

Additional function edit

Caramel color is a colloid. Though the primary function of caramel color is for coloration, it also serves additional functions. In soft drinks, it can function as an emulsifier[14] to help inhibit the formation of certain types of "floc" and its light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages.[15]

Safety edit

Internationally, JECFA has set the Acceptable Daily Intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0–160 mg/kg body weight; and that of Class III and IV as 0–200 mg/kg body weight.[16]

The United States Food and Drug Administration (FDA) classifies and regulates caramel color in Title 21 CFR § 73.85 as an approved color additive exempt from certification. Unless a food has a standard of identity, caramel color may be safely used in foods generally at levels consistent with "good manufacturing practice" (GMP).

Caramel color has excellent microbiological stability. Since it is manufactured under very high temperature, high acidity, high pressure, and high specific gravity, it is essentially sterile, as it will not support microbial growth unless in a dilute solution.

When reacted with sulfites, caramel color may retain traces of sulfite after processing. However, in finished food products, labeling is usually required only for sulfite levels above 10 ppm.

Toxicology edit

In 2010, the International Programme on Chemical Safety (IPCS) concluded that commercially produced caramel color has the same toxicological properties as caramel produced by cooking or heating sucrose, except for those prepared using ammonium (Class III and IV). The IPCS has concluded that caramel color does not exhibit carcinogenicity or mutagenicity, based on its studies.[17] Additional long-term studies support a conclusion that caramel colors are not carcinogenic.[18] While the US FDA,[19] Canadian Health Products and Food Branch[20] and European Food Safety Authority (EFSA)[21] have found caramel color safe for use in food and beverages, California has listed 4-Methylimidazole (4-MeI), a compound formed in the manufacture of Class III and IV caramel colors, in the state's Proposition 65,[22] thus legally including it in the category of chemicals "known to the state to cause cancer or reproductive toxicity". According to the Food Chemicals Codex, 4-MeI in caramel color is allowed up to 250 ppm on a color-adjusted basis, which means 250 ppm maximum for every 0.100 color absorbance of a 0.10% solution at 610 nm.[23] The exposure to 4-MeI at levels present in Class III and IV caramel colors are not expected to be of concern for two reasons. Firstly, 4-MeI does not appear to be genotoxic or metabolized to a reactive metabolite. Secondly, carcinogenic doses of 4-MeI exceed estimates of exposure from the consumption of caramel coloring by several thousand-fold.[18]

Food allergies edit

Caramel coloring may be derived from a variety of source products that are themselves common allergens, namely starch hydrolysates (from wheat), malt syrup (in general derived from barley), or lactose (from milk). As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic caramel coloring or first determine the source for the caramel coloring before consuming the food. Caramel color produced from corn or cane-based materials would be unlikely to contain gluten due to the lack of gliadin in the carbohydrates.[24] North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color, which is highly processed and is generally considered gluten-free.[25]

References edit

  1. ^ International Technical Caramel Association (ITCA) (2015-12-08). . www.caramelfacts.org. Archived from the original on 2022-08-08. Retrieved 2018-01-02.
  2. ^ "Other Applications: Cocoa/Chocolate". Caramel Color Application Guide. Sethness. Retrieved 25 Nov 2013.
  3. ^ , Master of Malt Blog, 2011-03-18, archived from the original on 2016-10-02, retrieved 2016-09-30
  4. ^ . Zapps, Inc. Archived from the original on 2013-12-03. Retrieved 25 Nov 2013.
  5. ^ . M.A. Gedney Co. Archived from the original on 1 October 2016. Retrieved 25 Nov 2013.
  6. ^ GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995 (PDF), Codex Alimentarius, retrieved 19 Mar 2021
  7. ^ "Choosing the Best Caramel Color for Soy Sauce". ddwcolor.com. DD Williamson. 7 August 2010. Retrieved 11 Jun 2015.
  8. ^ a b , FCC, archived from the original on 2008-03-27, retrieved 2011-11-07
  9. ^ International Technical Caramel Association (ITCA) (2017-04-25). . www.caramelfacts.org. Archived from the original on 2022-12-02. Retrieved 2018-01-02.
  10. ^ . Select Your Class. DD Williamson. Archived from the original on 2013-06-24. Retrieved 9 Apr 2013.
  11. ^ , Sethness-Roquette Caramel Color, archived from the original on 2012-08-24, retrieved 2009-04-26
  12. ^ , DD Williamson, archived from the original on 20 March 2016, retrieved 9 Apr 2013
  13. ^ Grover, D. W. (1968), "The measurement and character of caramel colour", International Journal of Food Science & Technology, 3 (4): 311–323, doi:10.1111/j.1365-2621.1968.tb01472.x
  14. ^ US 3622343, Anwar, Mohammad H. & Calderon, Marvin, "Emulsions of flavoring oils and process for making same", published 1971-11-23 
  15. ^ Kamuf, William; Nixon, Alexander R.; Parker, Owen D.; Barnum, G. Campbell Jr. (March–April 2003). (PDF). Cereal Foods World. 48 (2): 64–69. Archived from the original (PDF) on 23 September 2015. Retrieved 9 Aug 2012.
  16. ^ JECFA (2011), (PDF), FAO, archived from the original (PDF) on 2012-11-08, retrieved 2012-10-29
  17. ^ CARAMEL COLOURS, IPCS, 2010-09-21, retrieved 2012-01-19
  18. ^ a b Vollmuth, Thomas A. (January 2018), "Caramel color safety – An update", Food and Chemical Toxicology, 111 (January 2018): 578–596, doi:10.1016/j.fct.2017.12.004, PMID 29222054
  19. ^ Yukhananov, Anna (5 Mar 2012). "US regulators dispute finding of cancer-causing soda". Reuters. Washington: Reuters.com. from the original on 1 September 2012. Retrieved 29 Oct 2012.
  20. ^ Lee, Barbara (15 Nov 2011), (PDF), Health Canada, Health Products and Food Branch, archived from the original (PDF) on 2013-05-11
  21. ^ Scientific Opinion on the re-evaluation of caramel colours (E 150 a, b, c, d) as food additives, European Food Safety Authority (EFSA), 2011-03-08, retrieved 2012-01-16
  22. ^ Proposition 65, OEHHA, retrieved 2012-01-16
  23. ^ "FCC Monographs: Caramel Color", Food Chemicals Codex (8, S1 ed.), The United States Pharmacopeial Convention, 2012, pp. 202–208, ISBN 978-1-936424-06-1
  24. ^ "International Technical Caramel Association Industry Position Statement on Gluten Free Caramel Color" (PDF). www.caramelfacts.org. April 2017.
  25. ^ Case, Shelley (2008). Gluten-Free Diet: A Comprehensive Resource Guide (Revised-Expanded ed.). Case Nutrition Consulting, Inc. ISBN 978-1-897010-54-9.

Sources edit

January 01, 1970
caramel, color, e150, redirects, here, toyota, corolla, e150, caramel, coloring, water, soluble, food, coloring, made, heat, treatment, carbohydrates, sugars, general, presence, acids, alkalis, salts, process, called, caramelization, more, fully, oxidized, tha. E150 redirects here For the car see Toyota Corolla E150 Caramel color or caramel coloring is a water soluble food coloring It is made by heat treatment of carbohydrates sugars in general in the presence of acids alkalis or salts in a process called caramelization It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste Its color ranges from pale yellow to amber to dark brown Beverages like colas account for three quarters of the demand for caramel coloring citation needed Caramel color is one of the oldest and most used food colorings for enhancing naturally occurring colors correcting natural variations in color and replacing color that is lost to light degradation during food processing and storage 1 The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale Today caramel color is found in many commercially made foods and beverages including batters beer brown bread buns chocolate 2 cookies cough drops spirits and liquor such as brandy rum and whisky 3 chocolate flavored confectionery and coatings custards decorations fillings and toppings potato chips 4 dessert mixes doughnuts fish and shellfish spreads frozen desserts fruit preserves glucose tablets gravy ice cream pickles 5 sauces and dressings soft drinks especially colas sweets vinegar and more Caramel color is widely approved for use in food globally but application and use level restrictions vary by country 6 In East Asia the demand for caramel color in sauces exceeds that for beverages 7 unreliable source Contents 1 Production 2 Classification 3 Color 4 Additional function 5 Safety 5 1 Toxicology 5 2 Food allergies 6 References 7 SourcesProduction editCaramel color is manufactured by heating carbohydrates either alone or in the presence of acids alkalis and or salts Caramel color is produced from commercially available nutritive sweeteners consisting of fructose dextrose glucose invert sugar sucrose malt syrup molasses starch hydrolysates and fractions thereof The acids that may be used are sulfuric sulfurous phosphoric acetic and citric acids the alkalis are ammonium sodium potassium and calcium hydroxides and the salts are ammonium sodium and potassium carbonate bicarbonate phosphate including mono and dibasic sulfate and bisulfite Antifoaming agents such as polyglycerol esters of fatty acids may be used as processing aids during manufacture 8 Its color ranges from pale yellow to amber to dark brown Caramel color molecules carry either positive or a negative charges depending upon the reactants used in their manufacture Problems such as precipitation flocculation or migration can be eliminated with the use of a properly charged caramel color for the intended application Classification editInternationally the United Nation s Joint Food and Agriculture Organization World Health Organization Expert Committee on Food Additives JECFA recognizes four classes of caramel color differing by the reactants used in their manufacture each with its own INS and E number listed in the table below Each class consists of a variety of caramels with their own unique properties that make it suitable for use in specific foods and or beverages Class INS E number Description Properties qualities and benefits 9 Used in 10 I 150a E150a Plain caramel caustic caramel spirit caramel Strong aftertaste and mild aroma color ranges from yellow to red stable in alcohol tannin and salt rich environments Whiskey and other high proof alcohols pet food cookies crackers cereal bars other baked goods lemonade products juice concentrates and cocoa extenders II 150b E150b Caustic sulfite caramel Mild flavor and aroma exceptional red tone good stability in alcohol Tea wine rum whiskey brandy cognac sherry some vinegars light cake mixes and other snack foods III 150c E150c Ammonia caramel baker s caramel confectioner s caramel beer caramel Sweet aroma red brown color stable in alcohol and salt rich environments Beer cereal pet food licorice confectionery and gravy soy and BBQ sauce IV 150d E150d Sulfite ammonia caramel acid proof caramel soft drink caramel Very mild flavor and aroma rich dark brown color stable in alcohol tannin and acid rich environments Soft drinks and other carbonated beverages balsamic vinegar coffee chocolate syrups baked goods cocoa extenders pet foods sauces soups meat rubs seasoning blends and other flavoringsColor edit nbsp Wafer sticks containing caramel color are common in Greece Turkey Indonesia and other countries Color intensity or tinctorial power is defined as the absorbance of a 1 mg mL 0 1 weight volume solution in water measured using a 1 cm light path at a wavelength of 610 nanometers or 560 nm for tinctorial power 8 In this case A stands for absorbance and TS stands for total solids Color intensity 100 A T S displaystyle text Color intensity frac 100 times A TS nbsp The color tone of the caramel color is also important This is defined by the Linner Hue Index which is the measure of the color hue or red characteristics of the caramel color It is a function of the absorbance of light of wavelengths 510 and 610 nm In general the higher the Tinctorial Power K0 56 the lower the Hue Index and the lower the red tones 11 Various other indices are in use around the world and there are conversion factors between them 12 13 Additional function editCaramel color is a colloid Though the primary function of caramel color is for coloration it also serves additional functions In soft drinks it can function as an emulsifier 14 to help inhibit the formation of certain types of floc and its light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages 15 Safety editInternationally JECFA has set the Acceptable Daily Intake ADI of Class I caramel color as not specified that of Class II as 0 160 mg kg body weight and that of Class III and IV as 0 200 mg kg body weight 16 The United States Food and Drug Administration FDA classifies and regulates caramel color in Title 21 CFR 73 85 as an approved color additive exempt from certification Unless a food has a standard of identity caramel color may be safely used in foods generally at levels consistent with good manufacturing practice GMP Caramel color has excellent microbiological stability Since it is manufactured under very high temperature high acidity high pressure and high specific gravity it is essentially sterile as it will not support microbial growth unless in a dilute solution When reacted with sulfites caramel color may retain traces of sulfite after processing However in finished food products labeling is usually required only for sulfite levels above 10 ppm Toxicology edit In 2010 the International Programme on Chemical Safety IPCS concluded that commercially produced caramel color has the same toxicological properties as caramel produced by cooking or heating sucrose except for those prepared using ammonium Class III and IV The IPCS has concluded that caramel color does not exhibit carcinogenicity or mutagenicity based on its studies 17 Additional long term studies support a conclusion that caramel colors are not carcinogenic 18 While the US FDA 19 Canadian Health Products and Food Branch 20 and European Food Safety Authority EFSA 21 have found caramel color safe for use in food and beverages California has listed 4 Methylimidazole 4 MeI a compound formed in the manufacture of Class III and IV caramel colors in the state s Proposition 65 22 thus legally including it in the category of chemicals known to the state to cause cancer or reproductive toxicity According to the Food Chemicals Codex 4 MeI in caramel color is allowed up to 250 ppm on a color adjusted basis which means 250 ppm maximum for every 0 100 color absorbance of a 0 10 solution at 610 nm 23 The exposure to 4 MeI at levels present in Class III and IV caramel colors are not expected to be of concern for two reasons Firstly 4 MeI does not appear to be genotoxic or metabolized to a reactive metabolite Secondly carcinogenic doses of 4 MeI exceed estimates of exposure from the consumption of caramel coloring by several thousand fold 18 Food allergies edit Caramel coloring may be derived from a variety of source products that are themselves common allergens namely starch hydrolysates from wheat malt syrup in general derived from barley or lactose from milk As such persons with known sensitivities or allergies to food products are advised to avoid foods including generic caramel coloring or first determine the source for the caramel coloring before consuming the food Caramel color produced from corn or cane based materials would be unlikely to contain gluten due to the lack of gliadin in the carbohydrates 24 North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color which is highly processed and is generally considered gluten free 25 References edit International Technical Caramel Association ITCA 2015 12 08 Benefits of Caramel Color www caramelfacts org Archived from the original on 2022 08 08 Retrieved 2018 01 02 Other Applications Cocoa Chocolate Caramel Color Application Guide Sethness Retrieved 25 Nov 2013 Can you taste E150a in whisky Master of Malt Blog 2011 03 18 archived from the original on 2016 10 02 retrieved 2016 09 30 Zapp s Potato Chips Ingredient Lists Zapps Inc Archived from the original on 2013 12 03 Retrieved 25 Nov 2013 Sweet Pickle Chips M A Gedney Co Archived from the original on 1 October 2016 Retrieved 25 Nov 2013 GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192 1995 PDF Codex Alimentarius retrieved 19 Mar 2021 Choosing the Best Caramel Color for Soy Sauce ddwcolor com DD Williamson 7 August 2010 Retrieved 11 Jun 2015 a b FCC 7 Monographs Caramel 165 FCC archived from the original on 2008 03 27 retrieved 2011 11 07 International Technical Caramel Association ITCA 2017 04 25 A Deeper Dive into Caramel Colors www caramelfacts org Archived from the original on 2022 12 02 Retrieved 2018 01 02 Select the Appropriate Class of Caramel Select Your Class DD Williamson Archived from the original on 2013 06 24 Retrieved 9 Apr 2013 Physical and Chemical Properties of Caramel Color Sethness Roquette Caramel Color archived from the original on 2012 08 24 retrieved 2009 04 26 EBC s amp Caramel Color DD Williamson archived from the original on 20 March 2016 retrieved 9 Apr 2013 Grover D W 1968 The measurement and character of caramel colour International Journal of Food Science amp Technology 3 4 311 323 doi 10 1111 j 1365 2621 1968 tb01472 x US 3622343 Anwar Mohammad H amp Calderon Marvin Emulsions of flavoring oils and process for making same published 1971 11 23 Kamuf William Nixon Alexander R Parker Owen D Barnum G Campbell Jr March April 2003 Overview of Caramel Colors PDF Cereal Foods World 48 2 64 69 Archived from the original PDF on 23 September 2015 Retrieved 9 Aug 2012 JECFA 2011 CARAMEL COLOURS PDF FAO archived from the original PDF on 2012 11 08 retrieved 2012 10 29 CARAMEL COLOURS IPCS 2010 09 21 retrieved 2012 01 19 a b Vollmuth Thomas A January 2018 Caramel color safety An update Food and Chemical Toxicology 111 January 2018 578 596 doi 10 1016 j fct 2017 12 004 PMID 29222054 Yukhananov Anna 5 Mar 2012 US regulators dispute finding of cancer causing soda Reuters Washington Reuters com Archived from the original on 1 September 2012 Retrieved 29 Oct 2012 Lee Barbara 15 Nov 2011 Letter from Director of Bureau of Chemical Safety PDF Health Canada Health Products and Food Branch archived from the original PDF on 2013 05 11 Scientific Opinion on the re evaluation of caramel colours E 150 a b c d as food additives European Food Safety Authority EFSA 2011 03 08 retrieved 2012 01 16 Proposition 65 OEHHA retrieved 2012 01 16 FCC Monographs Caramel Color Food Chemicals Codex 8 S1 ed The United States Pharmacopeial Convention 2012 pp 202 208 ISBN 978 1 936424 06 1 International Technical Caramel Association Industry Position Statement on Gluten Free Caramel Color PDF www caramelfacts org April 2017 Case Shelley 2008 Gluten Free Diet A Comprehensive Resource Guide Revised Expanded ed Case Nutrition Consulting Inc ISBN 978 1 897010 54 9 Sources editJoint FAO WHO Expert Committee on Food Additives JECFA specification for Caramel Colours 1 Archived 2012 03 21 at the Wayback Machine U S Food and Drug Administration definition of Caramel Code of Federal Regulations 21 CFR 73 85 European Commission Directive 95 45 EC 26 July 1995 on food color purity International Programme on Chemical Safety INCHEM Database 2 Retrieved from https en wikipedia org w index php title Caramel color amp oldid 1222537606, wikipedia, wiki, book, books, library,

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