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| Name |
Caramel |
EINECS | 232-435-9 |
| CAS No. | 8028-89-5 | Density | 1.35 g/cm3 |
| PSA | 0.00000 | LogP | 0.00000 |
| Solubility | Soluble in water and dilute ethanol | Melting Point |
N/A |
| Formula | C7H10O2 | Boiling Point | N/A |
| Molecular Weight | 0 | Flash Point | N/A |
| Transport Information | N/A | Appearance | Dark brown jelly or powder |
| Safety | Risk Codes | N/A | |
| Molecular Structure |
|
Hazard Symbols | N/A |
| Synonyms |
Caramel color;Burnt sugar;Burnt sugar coloring;C.I. Natural Brown 10;CCRIS 8705;Caramel color dye;Caramel liquid;HSDB 1920;Sethness 858;UNII-T9D99G2B1R;FEMA No. 2235; |
Caramel Consensus Reports
Reported in EPA TSCA Inventory.
Caramel Specification
The Caramel with CAS registry number of 8028-89-5 is also known as Burnt sugar. The systematic name is Caramel, color. It belongs to product categories of Sweeteners. Its EINECS registry number is 232-435-9. It is a dark brown jelly or powder with special caramel odor that soluble in water and dilute ethanol. What's more, this chemical is a food coloring agent that should be sealed in ventilated, cool and dry room.
Preparation of Caramel: it is prepared by not fully decomposed and dehydrated reaction of maltose or sucrose. The reaction needs catalysts ammonia, ammonium sulfate, urea, ammonium bicarbonate and ammonia.
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