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caramel
Molecular formula :
CAS :

nature : also known as caramel. So food was caramel-colored food additives classified as a natural food coloring. Commodity-reddish-brown sugar Flocks of brown viscous liquids or bulk and powder. Water-soluble. Soluble Ethanol. Do not dissolve in ethanol, oil or organic solvents. It is a mixture of sugar dehydration and condensation forming the mixture. Industrial production method is twofold : (a) to caramel, molasses, starch hydrolysates carbohydrate such as high temperature (160 to 180 ° C) under the control of heat treatment to make it Coking, with the final in soda and liquid caramel, further drying can be obtained massive, powdered products. (2) adding salt (such as the Asian ammonium sulfate) to accelerate its coking reaction from caramel, better color, the higher the yield, but brought toxic substances, many of whom have been prohibited. For sauce, condiment Codex, and pickles, soybean dry products such as a colorant. In recent years, in canned food, candy, bakery products, beer and other beverages for more applications, in order to adapt to different uses, there are different specifications for the caramel, for example for the carbonated drinks acidic solution with the negative charge of antacid caramel, bakery products for the baking industry with caramel. Preparation of solid food for the caramel powder.


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More Detailed Data:
1) caramel
2) caramel
3) caramel
4) Brown
5) caramel
6) caramel
7) caramel
8) Caramel acetate;4-Acetoxy-2,5-dimethyl-3(2H)furanone;2,5-Dimethyl-4-oxo-4,5-dihydrofur-3-yl acetate;Furaneol acetate
9) Fast bordeaux GP base;C.I. Azoic diazo component 1;2-Nitro-4-methoxyaniline;4-Amino-3-nitroanisole;4-methoxy-2-nitro-anilin;4-methoxy-2-nitroanilin;4-methoxy-2-nitroaniline;amarthol fast bordeaux gp salt
10) 4-Methoxy-2-nitroaniline;4-Methoxy-2-mitrobenzenamine;2-Nitro-p-anisidine;4-Amino-3-nitroanisole;Fast Bordeaux GP Base
Notice Some description was translated by software and the data is only as a reference.
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