Application of Plain Caramel Colour in Food Industry
Plain Caramel Colour is a food additive with the widest application range and the largest number of applications. Generally speaking, it can be used in soy sauce, vinegar, beer, rice wine, pickles, soy products, canned food, biscuits, candy, instant noodles, soup, Baked goods, flue-cured tobacco and cough syrup, etc.
1. Application in soft drinks
Soft drinks are the field with the largest amount of caramel color in the world. The original concentration of Plain Caramel Color is used. Generally, less than 4g of caramel is used per 3L of beverages. When applied to cola beverages, the amount is doubled. Since it adds only 1cal per liter of beverage, it is the color of choice in diet drink processing. In addition, there is a caramel color used in root beer, a non-alcoholic beverage flavored with oils of sassafras and wintergreen, which contributes to the top foam and attractive red color. In carbonated beverages, Plain Caramel Colour acts as an emulsifier and prevents aromas from separating out.
2. Application in ethanol beverages
Plain Caramel Colour can be used in beer, whisky, wine, rum and liqueurs, most commonly those that are stable in high alcohol content.
A consideration for applications in alcoholic beverages is the charge of the chosen Plain Caramel Colour. Beer contains positively charged proteins, and if negatively charged caramel is added, it will aggregate into larger particles, forming precipitates, resulting in turbidity. Therefore, in beer, caramel with positive charge and stable to beer should be used. In addition, ginger beer concentrates generally contain ethanol, so it is required that the caramel color used is not only positively charged, but must also be resistant to ethanol concentrations, otherwise precipitation will occur. Adding a small amount of water can usually reverse the sedimentation, but excessive additions must be avoided as this may cause cloudiness in the ginger beer extract.
In order to improve the stability of Plain Caramel Colour in liqueurs (especially creamy liqueurs), Plain Caramel Colour and ethanol must be premixed before adding other ingredients. When using dairy products as excipients, the sterilization temperature must be controlled , to prevent the butterfat from burning, otherwise, the caramelized butterfat particles will float and give the impression of caramel spoilage.
Soy sauce can be preserved with up to 15% salt, so salt-stabilized caramel coloring is required to give soy sauce products a naturally fermented color.
Caramel coloring can also be used to add appeal to the look of baked goods. Liquid and powdered caramel colorings at full or double strength are available to compensate for insufficient and uneven coloring power in specialty breads, “topped” cakes and cookie preparations.
Positively charged caramel coloring can play a stable role in malt vinegar; while in the production of apple cider vinegar and distilled vinegar, its performance is unstable.
Application of Plain Caramel Colour in Cosmetics
1.Plain Caramel Colour is a natural pigment ingredient used in skin care and cosmetic products to improve the appearance of products by imparting caramel, brown tones. Caramel color has been used for years to improve the color of makeup and skin care products. It is often found in products such as shampoos, tanning products, makeup and many other skin and hair care products.