Caramel coloring is freely soluble in water and insoluble in most organic solvents. Its solubility in solution containing 50-70% alcohol varies with the type of caramel. The pH caramel coloring is important in some applications where it may influence the compatibility and functionality of the other components of the finished food and beverage product by influence the pH of the final product.
The specific gravity of caramel coloring syrups ranges from 1.25 to 1.38; the total solids content varies from 50 to 75%. Caramel coloring is produced by cooking a carbohydrate solution at very high temperatures with or without ammonium or sulfite compounds.The pH of the acid-proof caramels used for carbonated beverages and acidified solutions is normally 2.8 – 3.5.
*Caramel Color I (also known as plain or spirit caramel or CP caramel)
*Caramel color II (caustic sulfite caramel or CSC caramel)
*Caramel color III (ammonia or beer caramel, bakers and confectioners caramel or AC caramel)
*Caramel Color IV (known as sulfite-ammonia or soft drink caramel, acid proof caramel, SAC caramel or SD caramel)
The type of caramels used for coloring beer, Caramel Color III utilizes ammonium compounds (such a ammonium hydroxide, carbonate, bicarbonate and phosphate) as reactant to promote caramelization.
Using caramel coloring offers brewers a convenient means of ensuring consistent beer color without modifying beef flavor.
Although the primary function of caramel color is to impart its characteristics color, it also serves additional functions.
In soft drinks, the caramel color’s light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages as well as functioning as an emulsifying agent and helping to retard the formation of certain types of ‘floc’.
Caramel coloring in beverages
