FAQS

1. What is the meaning of Caramel Color (Colour)?

Caramel Color is the most extensively used food coloring in the world. It’s commonly used to add color to colas, soy sauce, seasonings, bread, pet meals, cereals, and other foods and beverages. It’s also employed in non-food and cosmetic applications.

Caramel Color is a coloring agent rather than a flavor. Caramel Color has no discernible effect on the flavor profile of the finished product when applied at the low quantities necessary in most food coloring applications.

Caramel color is the dark-brown liquid or solid that results from the carefully regulated heat treatment of food-grade carbohydrates, according to the Code of Federal Regulations (21 CFR 73.85). To aid in the caramelization of the carbohydrate, certain food-grade acids, alkalis, and salts can be used. According to 21 CFR 182.1235, the resultant Caramel Colors are GRAS (Generally Recognized as Safe).

The most frequent carbohydrate source utilized by Caramel Color is high dextrose (glucose) corn syrup (HDCS), however, inverted sugar and cane sugar (sucrose) are also used. The recommended carbohydrate is high dextrose (glucose) corn syrup because the resulting Caramel Color is more stable over time and less sticky. MASCOT’S FOOD COLOR

Liquid caramel Colors are also spray-dried to create high-quality powdered Caramel Colors.

Caramel Colour is the most extensively used food coloring in the world. It’s commonly used to add color to colas, soy sauce, seasonings, bread, pet meals, cereals, and other foods and beverages. It’s also employed in non-food and cosmetic applications.

Caramel Color is a colouring agent rather than a flavor. Caramel Color has no discernible effect on the flavor profile of the finished product when applied at the low quantities necessary in most food colouring applications.

Caramel color is the dark-brown liquid or solid that results from the carefully regulated heat treatment of food-grade carbohydrates, according to the Code of Federal Regulations (21 CFR 73.85). To aid in the caramelization of the carbohydrate, certain food-grade acids, alkalis, and salts can be used. According to 21 CFR 182.1235, the resultant Caramel Colors are GRAS (Generally Recognized as Safe).

The most frequent carbohydrate source utilized by Caramel Color is high dextrose (glucose) corn syrup (HDCS), however, inverted sugar and cane sugar (sucrose) are also used. The recommended carbohydrate is high dextrose (glucose) corn syrup because the resulting Caramel Color is more stable over time and less sticky. MASCOT FOOD COLOR liquid Caramel Colors are also spray-dried to create high-quality powdered Caramel Colors.

2. What is Caramel Color (Colour) and how is it made?

“Caramel Color” is one of the oldest and most extensively used food colorings for enhancing natural colors, correcting natural color variances, and protecting colors from light degradation during food processing and storage. Caramel Color was initially created and employed on an industrial scale as a food ingredient in the brewing industry in the 19th century. Caramel color can now be found in a wide range of commercially made foods and beverages.

Customers frequently inquire whether Caramel Color is the same as caramel. Confections and flavors created from caramelized sugar are commonly referred to as “caramel.” The word “caramel colour” exclusively refers to the colour additive; its name is derived from the caramelization method used in its production.

The browning of sugar during the heating process is known as the caramelization reaction. When sugar is heated without any other reactants, such as on a stovetop, a deep brown syrupy solution is produced, which is commonly referred to as “caramel.” Sucrose or other types of sugar, such as dextrose, invert sugar, lactose, malt syrup, or starch hydrolysates or fractions thereof, can be used to generate Caramel Color. Caramel color is produced through a combination of caramelization and the more complex Maillard reaction, which often involves amino acids (a nitrogen source) and baking, roasting, or searing.

Caramel colors are made using two separate technologies: a non-pressurized system and a pressurized system. The ambient, or non-pressurized, the system only uses heat up to 340 °F (a little less than what it takes to cook a turkey) to produce the color bodies generated during the caramelization reaction, along with the reactants specified above. These Caramel Colors are manufactured in small quantities and have higher viscosities and thickness. In larger batches, pressure-style reactors combine heat and pressure to produce lower viscosity, water-like Caramel Colors. After drying a final liquid Caramel Color, it can be used in dry applications as a powdered Caramel Color.

Caramel Color is the most extensively used food colouring in the world. It’s commonly used to add colour to colas, soy sauce, seasonings, breads, pet meals, cereals, and other foods and beverages. It’s also employed in non-food and cosmetic applications.

Caramel Color is a colouring agent rather than a flavour. Caramel Color has no discernible effect on the flavour profile of the finished product when applied at the low quantities necessary in most food colouring applications.

Caramel colour is the dark-brown liquid or solid that results from the carefully regulated heat treatment of food grade carbohydrate, according to the Code of Federal Regulations (21 CFR 73.85). To aid in the caramelization of the carbohydrate, certain food-grade acids, alkalis, and salts can be used. According to 21 CFR 182.1235, the resultant Caramel Colors are GRAS (Generally Recognized as Safe).

The most frequent carbohydrate source utilized by Caramel Color is high dextrose (glucose) corn syrup (HDCS), however, invert sugar and cane sugar (sucrose) are also used. The recommended carbohydrate is high dextrose (glucose) corn syrup because the resulting Caramel Color is more stable over time and less sticky. MASCOT FOOD COLOR liquid Caramel Colors are also spray dried to create high-quality powdered Caramel Colors.

3. Are Caramel Colors (Colours) and Caramels the same thing?

Confections and flavors created from caramelized sugar are commonly referred to as “caramel.” The color additive is referred to as “caramel color.”

4. Are “Natural” Caramel Colors (Colours) Available?

This is the most often asked question at MASCOT FOOD COLOR, although in the United States, there is still no legal definition of “natural.” There has been a shift in the industry toward using more Class I (Plain) or Non GMO Project Verified Caramel Colors in new product development. Our numerous caramel products should simply be labelled “Caramel Color” or “Caramel” on product labels, depending on their intended usage. The compositional ingredients of Caramel Color do not need to be stated because it is a single colour additive.

Caramel Color does not require certification, unlike FD&C dyes. Caramel Color is GRAS and is in the same group as annatto, beta carotene, beet juice, and other natural colourants. As a result, Caramel Color does not have a “Natural Certificate.”

5. Is it safe to use Caramel Colors (Colours)?

Since 1880, MASCOT FOOD has been producing and marketing Caramel Color in a safe manner. Caramel Colors have passed rigorous regulatory scrutiny and are widely used around the world. The Standard of Identify for Caramel Color 21 CFR 73.85 is followed by all of our Caramel Colors. They’re also GRAS (Generally Recognized as Safe) for food and feed under 21 CFR 182.1235 and 582.1235, respectively, and for drug and cosmetic usage under 21 CFR 73.1085 (drugs) and 73.2085 (cosmetics), respectively (cosmetics).

4-MeI (4-Methylimidazole), which arises during the synthesis of Class III and Class IV Caramel Colors, may cause some worry. There is no evidence that 4-MeI causes cancer in people or has any other health hazards. Furthermore, no health regulatory organisation, including the FDA, has declared 4-MeI to be a known human carcinogen. 4-MeI is almost everywhere, appearing in trace levels in a wide range of foods and beverages. Many foods naturally create it during the heating, roasting, or cooking process.