Chemical Property of Caramel
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Chemical Property:
- Appearance/Colour:Dark brown jelly or powder
- PSA：0.00000
- Density:1.35 g/cm3
- LogP:0.00000
- Purity/Quality:
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99% *data from raw suppliers
CARAMEL COLOR 95.00% *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:
- MSDS Files:
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Useful:
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Uses
Pharmaceutic aid
(color). 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. 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.
