Caramel (cas 1343-75-5): Properties and Analysis

Add time:09/08/2019    Source:sciencedirect.com

Thermal treatment of mono- and disaccharides leads to the formation of a material colloquially referred to as caramel. In the process of heating, volatile compounds are formed producing a caramel aroma accompanied by a color change to dark brown leading to caramel color. Caramel color constitutes the most widespread food coloring agent employed in many food products and beverages.The chemistry of the caramelization process is discussed in detail along with typical analytic methods employed to study caramel properties and chemical composition. The use of various types of caramel colorings in the food industry is described along with recent findings on their toxicological evaluation.

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