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Product FOB Price Min.Order Supply Ability Supplier
Cas No: 8028-89-5
USD $ 3.0-3.0 / Kilogram 1 Kilogram 1-100 Metric Ton/Month Dayang Chem (Hangzhou) Co.,Ltd. Contact Supplier
High quality Caramel supplier in China
Cas No: 8028-89-5
No Data 1 Kilogram 30 Metric Ton/Month Simagchem Corporation Contact Supplier
Caramel CAS 8028-89-5
Cas No: 8028-89-5
USD $ 8.0-9.5 / Kilogram 1 Kilogram 10000 Kilogram/Year Xi'an Quanao Biotech Co., Ltd. Contact Supplier
Caramel 8028-89-5
Cas No: 8028-89-5
No Data 1 Metric Ton 25 Metric Ton/Week Hefei TNJ chemical industry co.,ltd Contact Supplier
High Quality Food Grade Caramel HACCP Manufacturer
Cas No: 8028-89-5
USD $ 0.1-0.1 / Gram 1 Gram 100 Metric Ton/Year Xi'an Xszo Chem Co., Ltd. Contact Supplier
Factory Supply Caramel
Cas No: 8028-89-5
No Data 1 1 Ality Chemical Corporation Contact Supplier
Manufacturer high quality Caramel Colour CAS NO.: 8028-89-5
Cas No: 8028-89-5
USD $ 60.0-80.0 / Kilogram 1 Kilogram 5000 Metric Ton/Month Xi'an Julong Bio-Tech Co., Ltd. Contact Supplier
Caramel colour
Cas No: 8028-89-5
USD $ 1.2-1.6 / Kilogram 500 Kilogram 10 Metric Ton/Week Arshine Pharmaceutical Co., Limited Contact Supplier
Caramel Powder
Cas No: 8028-89-5
No Data 1 Metric Ton 1 million Metric Ton/Year COLORCOM LTD. Contact Supplier
Caramel CAS: 8028-89-5
Cas No: 8028-89-5
USD $ 1.0-2.0 / Metric Ton 5 Metric Ton 1000 Metric Ton/Year Henan Sinotech Import&Export Corporation Contact Supplier

8028-89-5 Usage


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.


Pharmaceutic aid (color).

Chemical Properties

Caramel color is one of the oldest and most widely used food-color additives. Caramel has an odor of burnt sugar and a pleasant, bitter taste. However, at the low levels used in food, the taste is not perceptible. Internationally, the Joint FAO/WHO Expert Committee on Food Additives and Contaminants (JECFA) has divided caramel color into four classes, depending on the reactants used in its manufacturing. For further details, see Burdock (1997).


Made by heating sugar or glucose, adding small amounts of alkali, alkaline carbonate or a trace of mineral acid during the heating.

Safety Profile

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


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.


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.

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