Caramel+Color


 * //What is the chemical composition of the substance? (include formula or formulas when available)//
 * //Is the ingredient naturally available, or artificial?//
 * //What processes are involved in the harvesting, mining, or other methods of acquiring this ingredient?//
 * //What chemistry is involved in the preparation or synthesis of the ingredient?//
 * //Are there any reported quality control standards for this ingredient?//
 * //What other common foods use this ingredient?//
 * //Who are the major producers of the ingredient? Where are they located?//
 * //Are there any interesting facts related to the ingredient or food you learned while searching for information?//

1.) It has a specific gravity of 1.25 - 1.38, and Ph levels will vary depending on the type of product being created. Caramel color's ionic charge also depends on what is being produced, although most of the time the charge is negative. Usually with beers and meats, a positive change is required. 2.) Caramel color's ingredients can be found in nature, but it is an artificial ingredient. 3.) Manufacturing is done under high temperatures and pressures, basically making it completely sterile. 4.) " The color strength of Caramel Color is defined as its Tinctorial Power, KO.56. This is the absorbance of a 0.1% weight/volume solution measured through a 1 cm light path at a wavelength of 560 nanometers (nm) using a high quality spectrophotometer. The higher the value of the absorbance, the tinctorial power, KO.56, the darker the Caramel Color. The color tone of the Caramel Color is also important. This is defined by the Hue Index, which is the measure of the color hue or red characteristics of the Caramel Color. It is a function of the absorbance at 510 and 610 nm. Generally, the higher the Tinctorial Power, KO.56, the lower the Hue Index and the lower the red tones." (par. 6-7) 5.) Caramel color contains sulfite, which must be closely regulated to meet FDA standards. 6.) Even though it is mainly found in soda products, it can also be found in breads, meats, beers, gravy mixes, and other packaged foods. 7.) The world's leading manufacturer in Caramel Color is Sethness, http://www.sethness.com/ 8.) Caramel color isn't used as a taste additive, but merely as a coloring agent.

Caramel
Color - Golden brown to dark brown Source - Burnt sugar and other carbohydrated Solubility - Water Stability - ¾ of the caramel contains negative charge Acts as an emulsifier Application - baked goods, poultry, milk, canned meats, syrups and soups

- Class I is Plain Caramel Color - Class II is Caustic Sulfite Process Caramel Color - Class III is Ammonia Process Caramel Color - Class IV is Sulfite Ammonia Process Caramel Color
 * Caramel Color Classification**

Caramel Color is the world's most widely consumed (by weight) food colorant.

"The Physical and Chemical Properties of Caramel Color." __Sethness__. 11 Oct. 2007. 11 Oct. 2007 <[|http://www.sethness.com/dsp_physchem_properties.cfm>.]