Caramel color

The caramel (French couleur " color" ), German and caramel, is a food color that is allowed unlimited in Europe as a food additive for various foods. It is produced by caramelization, in which the conditions are adjusted to polymeric end products. Thus, the heating of glucose syrup with sulfuric acid results in the presence of ammonia to form highly colored products. To increase the solubility and stability of sulfonic acid groups may be increased to double bonds by the addition of sulphite. Caramel does not taste sweet, but bitter. Caramel should not be confused with caramel.

The different sugar Couleure are classified according to the reaction accelerator being used.

Use

Caramel is used for beverages such as root beer, whiskey, alcopops, rum, soft drinks such as ginger ale and cola, as well as jams, sausages, ready-made sauces, vinegar and sugar confectionery.

Caramel is available in small quantities in the food trade and can be used in everyday cooking for dyeing sweets and especially ( Roast ) sauces.

Toxicity

Sugar Couleure without reaction accelerators are considered safe. For the other a permitted daily dose of 300 mg / kg body weight / day, was calculated by an uncertainty factor of 100 for NOAEL of 30 g / kg body weight / day is considered. The burden of the essential Karamelbestandteile THI (2- acetyl-4- tetrahydroxybutylimidazol ), 4- MEI (4- methylimidazole ) and SO2 is harmless. For 5 -HMF (5- hydroxymethylfurfural ) and furan, which might be included in questionable quantities, the specifications should include limits in the future.

Legal situation

For most foods, the different sugar Couleure with the notation qs ( = quantum satis ) are allowed. Caramel is declared. The use of caramel coloring to simulate other properties is not permitted. For example, can not be dyed so that bread to simulate a higher proportion of rye flour or a higher degree of mechanical treatment of the flour. Approved is caramel for coloring only English " malt bread". Other foods that should not be colored, are: dairy products, flour and milling products, egg products, tea, roasted coffee, etc. The complete list can be found in the annex to the Additive Approval Regulation ( ZZulV )