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Caramel Color

Caramel color is a water soluble food dye. It is produced by the thermal treatment of carbohydrates, fructose, glucose, sucrose, inverted sugar, etc, in the presence of acids, alkalis, or salts, in a process called caramelization. Its oxidation is greater than that of caramel candy, it has a smell of burnt sugar and a somewhat bitter taste. Its color varies, from a pale yellow to a dark brown amber.

Uses

Beverages

Bread

Canned Goods

Dairy Cheese

Desserts

Grains Starches

Meat Products

Sauces Dressings

Snacks

Sweets Chocolate

Tortillas

Size

  • 858 powder
    22.68 kg
  • AP-100
    273.958 kg
  • AP680 powder
    22.68 kg
  • BC-420
    22.700 kg
  • DS-400
    25 kg
    80,000 kg
    1,275 kg
    260 kg
  • DSl4
    253 kg
  • LF735
    22.7 kg
  • OC114 líquido
    5 o 55 gal
  • P-212 líquido
    5 or 55 gal
  • P-250 líquido
    274 kg
  • P-330 polvo
    22.700 kg
  • P-340 líquido
    271 kg
  • RT-120
    5 gal
  • RT-175 polvo
    22.68 kg
  • RT-220
    22.700 kg
  • RT-240
    266.670 kg
  • RT-325 polvo
    22.68 kg
  • RT-80
    282.4 kg
  • SB115
    25 kg
  • SBDS
    5 o 55 gal
  • YT-25 liquid
    286.2216 kg

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