Caramel pigment, also known as sauce color or caramel color, is a complex reddish brown or dark brown mixture formed by dehydration, decomposition, and polymerization of sugar substances (such as maltose, sucrose, molasses, invert sugar, lactose, maltose syrup, and hydrolysis products of starch, etc.) at high temperature. Some of them are colloidal aggregates and are widely used semi natural food colorants.
Caramel pigment is a natural coloring agent with a wide range of applications in the food industry, and is an important member of food additives.
Caramel pigment is usually a complex mixed compound, some of which exist in colloidal aggregates and can be synthesized by heating carbohydrates alone or with the participation of edible acids, bases, and salts. Caramel pigment is usually a brown black to black liquid or solid, with a burnt sugar odor and a certain bitterness. Its raw materials are mostly hydrolysis products or partially hydrolyzed products of fructose, glucose, invert sugar, sucrose, and starch.
Caramel pigment is often used in the production of desserts, as it can provide a filling flavor for pastries and desserts, such as candy or chocolate, or be added to ice cream and custard. Or as a food melanin, caramel is used to color beverages such as cola, and it is also used as a food coloring agent, which is also a permitted additive in the whisky industry. Caramel pigment is soluble in water.
