Caramel color
Caramel color
Caramel color or caramel coloring is a water-soluble food coloring derived from carbohydrates. It is widely used in the food industry to color food, beverages, and confections.
Pronunciation
Caramel color: /ˈkærəməl ˈkʌlər/
Etymology
The term "caramel" originates from the Latin word cannamellis. Canna means "cane" and mellis means "honey". The term "color" is derived from the Old French couleur, which comes from Latin color.
Production
Caramel color is produced by heating carbohydrates, generally in the presence of acids, alkalis, and salts, in a process called caramelization. Four types of caramel color are produced, depending on the reactants used and the extent of the reaction.
Uses
Caramel color is used in a wide variety of food products, including colas, beers, soy sauces, and chocolates. It is also used in cosmetic products and pharmaceuticals.
Health concerns
Some types of caramel color contain 4-Methylimidazole (4-MEI), a compound that has been linked to cancer in animal studies. However, the Food and Drug Administration (FDA) has stated that the levels of 4-MEI typically found in food and beverages do not pose a health risk to humans.
Related terms
External links
- Medical encyclopedia article on Caramel color
- Wikipedia's article - Caramel color
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