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is usually colored dark brown by the addition of caramel coloring]]Caramel
colouring is caramel used as a food colouring; it is made by controlled
heating of sugar, generally in the presence of acids or alkalis and
possibly other compounds, a process called caramelization. Unlike caramel
candy, it tends towards maximum oxidation of the sugar to produce a caramel
concentrate that is unpalatable in its raw liquid form. Its colour ranges
from dark brown to black.
There are four types of caramel, differing in their method of manufacture
and application, each with its own E number:
· Plain caramel, caustic caramel, or spirit caramel (Class I): E150a,
contains sugar and sometimes acids, alkalis, and salts other than ammonium
and sulphite compounds.
· Caustic sulphite caramel (Class II): E150b, may contain sulphite
compounds.
· Ammonia caramel, baker's caramel, confectioner's caramel
