Applications

Caramel color is freely soluble in water but insoluble in most organic solvents. In concentrated form the colorant has a characteristic burnt taste, which is not detectable at the levels normally used in foods and beverages. Commercial preparations vary from 50 to 70% total solids with a range of pH values depending on the type of caramel. More than 80% of the caramel produced in the United States is used to color soft drinks, particularly colas and root beers. Type I is designed for use with distilled spirits, desserts, and spice blends. Type II is used with liqueurs. Type III is suitable for baked goods, beer, and gravies. Type IV is used in soft drinks, pet foods, and soups.

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