Sugar color, which is also called caramel or food additive E150, is in fact burnt, and has been known to mankind since the time when, in fact, sugar began to be produced. It was subjected to heat treatment, obtaining, depending on its degree, either a soft caramel mass, or a solid substance with a characteristic taste. It was the coloring properties of the substance that were discovered a little later, and from about the middle of the 19th century they began to be used in food production. And today the food industry uses E150 caramel to obtain the appropriate color for food.

Methods for obtaining an additive, its chemical properties

The substance is very easy to get at home - ordinary sugar is added to the pan and dissolved over low heat. Optionally, you can add or. The longer the mixture is kept on the stove, the more bitter and darker the caramel becomes. The sugar color obtained in this way can be dissolved in water, while it acquires a brown or dark brown tint. The resulting syrup can be tinted with a drink or baked goods.

For industrial purposes, the substance is synthesized from malt syrup or.

By its chemical structure, E150 additive belongs to natural heteropolymer pigments with a complex structure.

A substance can be in a solid, thick or liquid state: in the form of powder, granules, syrup or liquid solution. Coloring - beige, yellow-brown or dark brown. Sugar color or caramel has a characteristic burnt sugar smell.

The additive is highly resistant to temperature and light effects, as well as to reactions with acid.

The melting points of the sugar color depend on what raw material it was obtained from: 145-149 degrees Celsius for glucose, 98-102 degrees for fructose, 160-185 degrees for sucrose, and, accordingly, the same melting parameters for caramel, prepared from these components.

In addition to the main component, sulfuric, phosphoric, citric acids, ammonium, sodium, calcium and potassium alkalis can be added to the caramel.

In addition to solubility in water, the substance has one more parameter: the degree of solubility in ethanol and.

At this point, a reservation should be made - the fact is that under the designation "E150" there are several varieties of caramel, since the method of its preparation may involve the addition of acids, alkalis, ammonium, sodium and potassium salts.

Thus, a distinction is made between:

• plain caramel (E150a);
• caramel synthesized by alkaline-sulphite technology (E150b);
• caramel obtained by ammonia technology (E150c);
• caramel, which is made using ammonia-sulfite technology (E150d).

And if the first type, 150a, is insoluble in fats, then all other varieties do not dissolve in alcohols. These characteristics directly affect which products which type of candy can be used.

Basically, the substance is used as:

• dye (changes the color of the product, gives it more saturation);
• emulsifier (in soft drinks prevents sedimentation and haze).

Industrial applications

The main “consumer” of sugar color is the food industry. Food additive E150 can be found in various foods. 150a is found in the composition:

• black bread, dough and pastries;
• dairy products;
• confectionery;

150b is used to prepare spirits and soft drinks. 150c is an ingredient for protein-containing drinks, sauces and beer. 150d is used in the composition of sweet sodas such as "Coca-cola", alcoholic beverages, animal feed. In addition, sugar color is a component of dry broths, canned meat, sausages and sausages.

The light-protective properties of the substance do not allow products and drinks to be oxidized; in non-alcoholic products, the sugar color does not allow the appearance of flakes and sediment.

The effect of the supplement on human health

E150 food coloring is approved for use in all countries of the world. There are no strict prohibitions and restrictions on this, however, in the USA there is a requirement for the E150d subspecies - its presence in the product must be indicated.

Scientists have no confirmed data about the benefits of using sugar color. And the popularity and widespread use of the substance is due to the almost complete harmlessness to the human body. The possible harm from it is the same as from ordinary sugar - it can provoke allergic reactions and is contraindicated for diabetics. For overweight people and problems in the work of the gastrointestinal tract, it is better to limit the use of caramel and products with it in the composition. Residual traces of acids, alkalis and salts may be dangerous in the additive composition.

There is information that the type of dye E150d is a carcinogen, and in certain quantities provokes the appearance of malignant tumors, but science has no official confirmation of this data.

The food additive "sugar color" is perhaps one of the oldest colors and sweeteners known to man. From the very moment sugar began to be produced, a person began to study its properties and tried to heat it, resulting in caramel. A simple and inexpensive substance of natural origin could not go unnoticed by food manufacturers. Already in the 19th century, when food began to be produced under factory conditions, the “sugar color” dye began to be used first in confectionery, later in drinks and other food.

Since this substance does not pose any significant harm to humans, it can be used in limited quantities by children and adults, with the exception of some exceptions for health reasons.

Additive E150 (Sugar color), better known in everyday life as caramel or burnt sugar, is a water-soluble food coloring. E150 dye is more oxidized caramel than the one used in sweets and confectionery. E150 additive has a burnt sugar smell and a slightly bitter taste. The color of E150 dye varies from light yellow and amber to dark brown.

Although the main function of the caramel color is food coloring, the E150 additive also has a number of additional functions. In soft drinks, E150 color acts as an emulsifier to inhibit cloudiness and flake formation. This is facilitated by the light-protective properties of the additive, which prevent the oxidation of the taste components of drinks.

The Joint FAO / WHO Expert Group on Food Additives (JECFA) classifies caramel color into 4 classes, depending on the method of preparation and physical properties. You can get a detailed description, as well as the peculiarities of obtaining and using each class of caramel dye by the links below.

Thus, today the following types of E150 dye are used in the food industry:

• sugar color I (additive E150a) - simple caramel obtained by heat treatment of carbohydrates without the use of third-party substances;
• sugar color II (additive E150b) - caramel obtained by alkaline sulfite technology;
• sugar color III (additive E150c) - caramel color obtained by ammonia technology;
• sugar color IV (additive E150d) - caramel obtained by ammonia-sulfite technology.

Additive E150 is obtained by thermal treatment of carbohydrates, mainly in the presence of acids, alkalis or salts. The process for producing E150 dye is called caramelization. However, caramel is made from inexpensive and readily available nutritive sweeteners. Fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch are used as the main component in the production of E150 dye. In the role of acids that can be used in the production of caramel dye, sulfuric, sulfurous, phosphoric, acetic and citric acids are used. In the alkaline method of obtaining additive E150, alkalis of ammonium, sodium, potassium and calcium are used. In addition, when obtaining a caramel color, hydroxides and salts of ammonium, sodium and potassium (carbonates, bicarbonates, phosphates, sulfates, bisulfites) can also be used.

Caramel color molecules can have a positive or negative residual charge, depending on the reagents used in its production. Therefore, in order to avoid problems such as sediment or clouding of food products, it is necessary to correctly select the class of caramel color, depending on the acidity and other physicochemical characteristics of food.

Sugar color has high microbiological stability. Since the E150 dye is produced at very high temperatures and has a high substance density, it does not support the development of microorganisms.

Effect on the body

Harm

E150 caramel color can cause allergic reactions in a small part of consumers. However, this is primarily due to the products from which this food additive is obtained. Wheat-derived glucose, barley-derived malt syrup, and milk-derived lactose may themselves be allergens. Thus, persons susceptible to allergies to these types of foods should also avoid foods containing the "Sugar Color" dye.

During the production of E150 additive by the sulfite method, the final product may contain traces of sulfites. However, this figure is less than 10 parts per million, therefore, it is not necessary to place warnings on the product packaging about a possible allergic reaction to the dye components.

The international organization JECFA has set the permissible daily intake (ADI) of the food coloring E150 at the level of 160 to 200 mg / kg of body weight, depending on the class of the dye. For food additive E150a (sugar color of the 1st class), the permissible daily rate is not regulated due to its safety for the body.

In 2010, the international organization for chemical safety IPCS concluded that commercially produced caramel color has the same toxicological properties as homemade caramel. The only exceptions are dyes, in the preparation of which ammonium is used (additives E150c and E150d). The organization IPCS also confirmed in the course of its research that sugar color is not a carcinogen and mutagen.

The US Food and Drug Administration (FDA) classifies E150 as safe and exempts from mandatory certification.

Benefit

Despite the relative "harmlessness" of the caramel dye, data on any positive effect of the E150 supplement on the human body has not yet been obtained.

Using

Sugar color is one of the oldest and most widely used food colors. E150 additive is found in almost every type of food industry (dough, beer, brown bread, rolls, chocolate, cookies, spirits and liqueurs, creams, fillings, potato chips, desserts and many others).

Legislation

Caramel color is approved for consumption in most countries of the world. At the same time, in a number of countries there are restrictions on the use of E150 dye in the food industry. E150 additive is approved for use in the food industry in Russia and Ukraine.

Sugar color is needed for the manufacture of any confectionery. It is a pale yellow to dark brown caramel-flavored food coloring. Most often, the color scheme is called burnt sugar. Caramel sugar has been produced since ancient times in products such as dough, sweets, alcohol, and so on. But what is it for?

Based on the word dye, one can guess that the main task of the sugar color scheme is product coloring... There are other uses for the dye, but they are divided into 4 classes, each of which has its own functions:

1. Additive E150a (I) - ordinary caramel made from carbohydrates after their heat treatment, in which there are no unnecessary reagents;
2. addition of E150b (II) - a dye obtained from alkali-sulfite technology;
3. addition E150c (III) - the resulting dye is created from ammonia technology;
4. the addition of E150d (IV) is a similar dye to the second point, but in this case it has already been produced using ammonia-sulfite technology.

The first addition of dye "A" is most often called caramelization, in which there are acids, salts and alkalis after special treatment. As in any other dye, so in E150a (I) there are several important components. For example, starch, fructose, sucrose, dextrose and molasses. They are all sweeteners that are readily available in grocery stores. The dye can be replaced as an acid, and components such as potassium, calcium, ammonium and sodium are present here as an alkali. The dye charge, in which certain components are present, can be either positive or negative.

For the result to be satisfactory, it is necessary to correctly compare the classification of the dye with the reagents, paying attention to the characteristics of the product. Due to the high temperature and density, no microorganisms can develop in the product, which once again proves the high quality. However, allergic reactions are possible due to any dye. This is because each sugar color scheme is made from certain components.

For example, glucose is obtained from wheat, lactose from milk, and malt syrup from barley. Therefore, when using products with different additives in the form of dyes, you should pay attention to the composition. But there are times when some reagents in the composition may not be indicated. This is the case with the sulfide methodwhen sulfites are contained in the product, but there is not a single word about them on the package. This is due to the fact that the indicator of traces of sulfite or the component itself in the product is minimized and therefore allergic reactions are very rare.

How to caramelize sugar

To make caramel sugar for brandy, it will take from two to five years, because cognac is made from alcohol. But this is not the case for all cognacs, but only for those that are blended. If we talk about the recipe for cognac, then in this case there should be a special syrup, water and sugar color at hand, which we are talking about today. The last component is needed to make the color of the cognac more intense.

Many brandy manufacturers use caramel sugar, which once again confirms the safety of the components and their quality.

Cognacs with no caramel color added, can be quickly distinguished from others. Firstly, the main difference is the shade of cognac. Most often it is pale yellow or, conversely, light and saturated. But cognacs of this production scare away their customers, so it is very rare to notice cognacs without caramel sugar on the shelves.

How to make caramel syrup

To prepare caramel for a skate, you need a lot of experience in this area and a good knowledge of recipes for several stages:

• Cooking caramel sugar;
• fortification;
• aging in oak barrels.

The dye is added to the cognac in the smallest amount for a rich shade. But the taste of the additive can be overlooked, since there is very little caramel color in cognac. Besides cognac, color is added to other products for a more attractive look. By the way, the E150 additive is completely harmless to the body, so you shouldn't worry when buying a product with a dye of this class.

Caramel vodka

To make caramel for moonshine, it is necessary to pay more attention not to the shade of the drink, but to their taste. For this, the caramel should be lighter in color. Many people say that moonshine is homemade cognac, so caramel is also needed for moonshine. There are two ways to make caramel syrup at home for moonshine, it is wet and dry. The recipe for the first: you need water and sugar, with the compatibility of which caramel is later obtained. In the second case, sugar must be dissolved in a hot container to the state of burnt sugar. Most often, experts in this area use the second method.

As for the amount of ingredients, for the wet method, this recipe: you need 100 g of sugar, 100 ml of moonshine and only half a glass of water. All this must be mixed in a large saucepan and heated over the fire for about 15 minutes until the water evaporates and the liquid turns brown. For the dry method, you can use a frying pan with high sides heated over a fire and gradually add sugar there, without stopping stirring.

Sugar caramelization

After a brown foam appears instead of sugar, you need to reduce the heat and leave to warm up to a coffee color. After the liquid is ready, you will need another container, but already a metal one, in order to put cooked in the freezer... For the best result, do not add too much caramel to the moonshine, this will only ruin the taste and color. About three drops per liter of moonshine will be enough.

This is how delicious syrup can be made very quickly thanks to the exact recipe.

Attention, only TODAY!

Sugar color, or E150 additive, is a food coloring that dissolves in water. In everyday life, it is known as burnt sugar and is used in the manufacture of confectionery. It tastes like caramel, slightly bitter, and smells of burnt sugar. The color of the tint can be from light yellow to brown.

Kohler has been used for a long time. This is one of the oldest dyes. The additive is found in almost every type of industrial product: chocolate, sweets, black bread, alcohol, dough and many others.

Why do you need a supplement?

The main function of the natural sugar color dye is to color the products. But the E150 additive has another purpose as well. It is added to soft drinks as an emulsifier - it prevents the formation of flakes and clouding of the product. Light-protective substances prevent the components of the drink from oxidizing.

The dye called "sugar color" is divided into 4 classes.

The classification is based on the methods of preparation and properties of the additive:

• Additive E150a (I). This is a simple caramel that is obtained by thermal processing of carbohydrates. In this case, third-party substances are not used;
• Additive E150b (II). It is made using alkaline sulfite technology;
• Additive E150c (III). This caramel is produced using ammonia technology;
• Additive E150d (IV). It can be made using ammonia-sulphite technology.

The preparation of the E150 sugar color is called "caramelization". Alkalis, salts and acids are present during processing. The main component in the manufacture is fructose, dextrose, sucrose, molasses, starch - all sweeteners are inexpensive and affordable.

Sulfurous, phosphoric, acetic, citric, sulfuric acids can be used as acids. Sodium, ammonium, calcium, potassium act as alkali.

Depending on which reagents are used, the dye charge can be negative or positive. To avoid the formation of a precipitate, it is important to select the correct class of dye. For this, the physicochemical characteristics of the product are taken into account.

Features of use

The natural dye has microbiological stability - it is produced at high temperature values, and the density does not allow microorganisms to develop.

Glucose is obtained from wheat, malt syrup is obtained from barley, and lactose is obtained from milk. This explains why color can cause allergic reactions. All people who have a reaction to these substances should be careful with the additive - the sugar color can harm them.

If the sulfite method is used, sulfites or traces of sulfites may be present in the final product. However, this figure is very small and rarely causes allergies. Therefore, its presence is not always indicated on the packaging.

JECFA has determined that 160-220 mg / kg body weight can be consumed per day, depending on which class the supplement belongs to. E150a is considered safe for the body, therefore its daily dose is not regulated.

Is there color in cognac?

Ordinary cognac is made from alcohol that has been aged for 2-3 years. For this drink to be called branded, the aging must be at least 5 years. There is a special technology, alcohols are blended. But cognac contains not only alcohols.

The label must state that the drink contains water, sugar color and syrup. Sugar color is present in cognac in order to give it an intense color. Almost all manufacturers add it.

If the drink is prepared without this additive, it is easy to "declassify" it. Cognac will have a light, yellowish tint, unsaturated and shallow. As a rule, this scares off the buyer, so such drinks are rare.

The technology for the production of color is very complex, problematic preparation requires some experience and includes the following main stages:

The additive gives a rich color, but does not affect the taste and aroma. Moreover, it is found in small quantities in cognac.

Kohler is widely used in the food industry to make unattractive and unappetizing products marketable.

Thanks to him, they look bright, lively and interesting. E150 belongs to a safe class, so there is no need to be afraid of this additive, it will not harm your health.

The article describes a food additive (dye) sugar color (E150, caramel, caramel color), its use, effects on the body, harm and benefits, composition, consumer reviews
Other additive names: caramel, E150, E-150, E-150

Functions performed

dye

Legality of use

Ukraine EU Russia

Sugar color, E150 - what is it?

Sugar, or caramel, color is a soluble food coloring. Sugar color (food additive E150) is produced either by simply exposing carbohydrates to high temperatures, or with the addition of various acids, alkalis and / or salts. This process is known as "caramelization". At the same time, carbohydrates are oxidized much deeper than it happens during the production of caramel sweets.

Sugar color has a burnt sugar smell and a bitter taste. The color of this food coloring ranges from pale yellow and amber to dark brown. Depending on the method of production, the E150 food additive may belong to one of the following classes:

• E150a - simple sugar color I (simple caramel obtained by heating carbohydrates without using any chemicals); typical applications: whiskey and other spirits;
• E150b - sugar color II obtained by “alkaline-sulfite” technology (alkaline-sulfite caramel); typical application examples: cognac, sherry, some types of vinegar;
• E150c or sugar color III, obtained by the "ammonia" technology (ammonia caramel); typical application examples: beer, sauces, confectionery;
• E150d or sugar color IV, obtained by the “sulfite-ammonia” technology (ammonia-sulfite caramel); typical application examples: soft drinks.

A caramel color food coloring is produced from available food raw materials, which contains fructose, glucose, invert sugar, sucrose, malt syrup, molasses, starch hydrolysates and its constituents.

As for acids, sulfuric, phosphoric, sulfurous, citric and acetic acids can be used in the caramelization process. Among a number of alkalis, ammonium, sodium, potassium and derivatives of calcium hydroxide are involved in this process.

In addition, salts such as ammonium, sodium, potassium carbonate, bicarbonate, phosphoric acid (including mono- and dibasic), sulfuric acid and bisulfite can be used.

Sugar color, E150 - effect on the body, harm or benefit?

Caramel color E150 is a food additive approved all over the world, however, the methods of its use and restrictions regarding the permissible amount in each country differ. Sugar color has excellent microbiological stability. Since the production of this food coloring takes place under conditions of high temperature, acidity and high pressure, it is absolutely sterile, because the listed conditions exclude the possibility of bacteria development.

Potential side effects from the use of products containing the E150 food supplement can vary: from allergic reactions to malignant tumors and reduced absorption of vitamins.

The safest food additive from the E150 group is sugar color I - simple caramel. Caramel color E150b and E150d, due to the production technology, may contain traces of sulfites.

Caramel color is obtained from a variety of elements. Certain ingredients used in its production can cause allergic reactions if the body is particularly sensitive to them, as well as in the presence of intestinal diseases or gluten intolerance. That is why persons suffering from these disorders are advised to avoid products containing the E150 dye, or at least determine the source of the supplement before using them.

Food additive E150, caramel - use in food

Sugar color is one of the most well-known and long-used food colors. E150 food additive is an integral part of many food and drink products produced by industry, including dough, beer, brown bread, baked goods, chocolate, cookies, cough syrups, and alcoholic beverages such as brandy, rum and whiskey; contain sugar color also confectionery flavored with chocolate, icing and sweet creams, decorations for ready-made confectionery products, fillers and gravies, potato chips, complex desserts, donuts, fish and caviar, frozen desserts, canned fruits, glucose tablets, sauces, ice cream, pickled vegetables and other pickles, soft drinks (especially cola and the like), candy, vinegar and other foods.