Caramel Liquid is a dark brown, viscous syrup produced through the controlled heat treatment of food-grade carbohydrates. It serves primarily as a natural colorant (E150) and flavor enhancer in a wide range of food and beverage applications. It has a mild, slightly bitter-sweet taste and excellent stability in acidic and heat-processed products.
Caramel Liquid is widely used in:
Beverages: Carbonated drinks (e.g., cola), energy drinks, alcoholic beverages.
Bakery: Bread, cakes, pastries, and biscuits for color and taste enhancement.
Confectionery: Toffees, candies, and chocolate coatings.
Dairy: Ice cream, puddings, yogurt.
Savory Foods: Gravies, sauces, soups, marinades, and soy sauce.
Caramel Liquid Physical Properties:
Appearance: Dark brown liquid
Solubility: Fully water-soluble
pH: Typically 2.5–5.0 (depending on grade)
Odor/Taste: Slightly burnt sugar, bitter-sweet
Composition (Typical):
Carbohydrate Source: Glucose syrup, sucrose, or invert sugar
Water: Solvent
Optional Reagents (depending on type):
Ammonium compounds (for E150c/d types)
Sulfite compounds (for E150b/d types)
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