Product Description of Caramel CAS#8028-89-5
Caramel pigment ranks among the earliest-discovered food colorants in human history and still counts as one of the mainstream and well-received food-grade additives in modern-day manufacturing. Boasting strong colour strength and outstanding tinting capacity, the ingredient yields vivid reddish-brown shades comparable to the typical hue of brewed soy sauce. This additive also possesses proper viscous property, favourable dissolvability and great salt-resistant capability together with stable batch quality. Such comprehensive traits render it well-adapted for numerous food-processing scenarios.
Caramel Chemical Properties
| English Name | CARAMEL |
| English Synonyms | ap680;bc420(color);burntsugar;burntsugarcoloring;c.i.naturalbrown10;caramelcolordye;ds400;CARAMEL,co LOR,NF |
| CAS Number | 8028-89-5 |
| Molecular Formula | C7H10020 |
| Molecular Weight | 0 |
| EINECS Number | 232-435-9 |
| Density | 1.35 g/cm3 |
| FEMA | 2235 | CARAMEL COLOR |
| Form | Thick liquid or hygroscopic powder |
| Color | Dark brown to dark brownish-black |
| Odor | Caramel flavor |
| Fragrance type | Sweet |
| Cosmetic ingredient efficacy | Coloring agent, Fragrance |
Product Application of Caramel CAS#8028-89-5
Functioning as an approved edible tinting agent, caramel pigment can be incorporated into multiple finished food goods. The applicable scope covers baked biscuits, confectionery, fruit-flavoured drinks, frozen desserts including ice-cream and ice lollies, brewed soy sauce, edible vinegar as well as preserved seasoning cans. Manufacturers need to set its addition amount in line with practical processing demands and official food-additive specifications.
