CARAMEL

                                                CARAMEL

Synonyms :  Burnt sugar colouring.

Method of Preparation

Caramel is a Concentrated aqueous solution prepared by heating sucrose or glucose until the Sweet taste is destroyed and uniform dark brown viscous liquid results by adding small quantities of France, Spain, Den Sodium carbonate or mineral acid or small quantity of alkali during heating.

Description

Colour                         -           Caramel is a thick dark brown liquid or dark brown

deliquescent powder.

Odour                         -          The odour is characteristic of burnt sugar.

Taste                          -            Caramel has a pleasant bitter taste.  When incinerated, ,

it swells and forms charcoal . When spread in thin layer

on glass slide there appears a homogeneous reddish

brown and transparent Colour.

Solubility                     -          Caramel is soluble in water and in dilute alcohol, but

insoluble in organic solvents.

Uses

Caramel is used as Colourant for food, Confectionery, vinegars; liquours, malt beverages;tobacco flavouring, and in elixirs, syrups and other oral liquid products in medicine.