Karamellivärillä

Karamellivärillä, meaning "caramel color" in Finnish, refers to a food coloring derived from heating carbohydrates. This process, known as caramelization, creates a range of hues from light yellow to dark brown. The specific color and flavor of caramel color depend on the starting ingredients and the controlled heating process. Common carbohydrates used include sugars, starches, and molasses.

Caramel color is widely used in the food and beverage industry to provide or enhance a brown or amber appearance in products such as soft drinks, baked goods, sauces, and confectionery. Its application is primarily for aesthetic purposes, mimicking natural browning or providing a consistent color profile. While it can impart a subtle caramel flavor, its primary function is as a colorant.

The production of caramel color involves specific regulations and classifications depending on the reactants used during the caramelization process. These classifications, such as Class I, II, III, and IV, dictate the permitted ingredients and processing methods, which in turn affect the chemical properties and approved uses of the resulting caramel color. Different classes may be suitable for different types of food products and have varying regulatory approvals in different countries. Its widespread use is a testament to its effectiveness and versatility as a food coloring agent.