Caramel is a food coloring and flavoring agent derived from the heat treatment of sugars, typically made from a mixture of glucose, fructose, and sucrose. It is widely used in the food and beverage industry to impart a rich, brown color and a distinct, sweet taste to various products, such as soft drinks, baked goods, and confectionery. Caramel can be classified into four types, based on the production process and the type of sugar used. Type I is made from sucrose, Type II from sulfite liquor, Type III from ammonia, and Type IV from calcium hydroxide. Each type has its own unique flavor profile and color, allowing for versatility in food applications. The use of caramel in food products is regulated to ensure safety and quality, and it is generally recognized as safe when used in accordance with good manufacturing practices.

1343-75-5

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Basic information
1. Product Name: Caramel
2. Synonyms:
3. CAS NO:1343-75-5
4. Molecular Formula:
5. Molecular Weight: 0
6. EINECS: N/A
7. Product Categories: N/A
Chemical Properties
1. Melting Point: N/A
2. Boiling Point: N/A
3. Flash Point: N/A
4. Appearance: /
5. Density: N/A
6. Refractive Index: N/A
7. Storage Temp.: N/A
8. Solubility: N/A
9. CAS DataBase Reference: Caramel(CAS DataBase Reference)
10. NIST Chemistry Reference: Caramel(1343-75-5)
11. EPA Substance Registry System: Caramel(1343-75-5)
Safety Data
1. Hazard Codes: N/A
2. Statements: N/A
3. Safety Statements: N/A
4. WGK Germany:
5. RTECS:
6. HazardClass: N/A
7. PackingGroup: N/A
8. Hazardous Substances Data: 1343-75-5(Hazardous Substances Data)

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Check Digit Verification of cas no

The CAS Registry Mumber 1343-75-5 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 1,3,4 and 3 respectively; the second part has 2 digits, 7 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 1343-75:
(6*1)+(5*3)+(4*4)+(3*3)+(2*7)+(1*5)=65
65 % 10 = 5
So 1343-75-5 is a valid CAS Registry Number.

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1343-75-5Related news

Protein content affects Caramel (cas 1343-75-5) processing and properties09/04/2019

Increasing protein content is desirable in caramel, although the heating process during cooking sometimes leads to excessive protein aggregation, or “protein grain”. Caramels formulated from 0% to 7% protein were cooked to 10% moisture, using either increased cooking rate or holding time at 88...detailed

“Environmental friendly and cost effective Caramel (cas 1343-75-5) for congo red removal, high flux, and fouling resistance of polysulfone membranes”09/02/2019

This study demonstrates the caramel as a hydrophilic additive material towards improving the performance and antifouling properties of Polysulfone (PSF) membranes. It is found that the functional molecules that formed upon the caramelization of sugar enhance the performance of the PSF membranes ...detailed

Dialysed Caramel (cas 1343-75-5) as an effective fluorophore for the simultaneous detection of three nitrophenols09/01/2019

Low-cost and nontoxic fluorescent reagents are important for on-site analysis performed by non-professionals. In this work, a cheap and widely available food additive, caramel was used as an effective fluorescence reagent for the sensitive detection of 2,4,6-trinitrophenol (TNP), 2,4-dinitrophen...detailed

Excitation-emission fluorescence as a tool to assess the presence of grape-must Caramel (cas 1343-75-5) in PDO wine vinegars08/30/2019

A practice in wine vinegar production is the addition of grape-must caramel to correct and unify the final colour of different batches. Although current legislation allows it, the effect in vinegars’ quality has not been studied yet and it can become a fraud when it is used to simulate the effe...detailed

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