karamellivärit

Karamellivärit, often referred to as caramel colors, are a group of food colorings produced by controlled heating of carbohydrates. This process, known as caramelization, results in a range of colors from pale yellow to dark brown. They are widely used in the food and beverage industry to impart a consistent and appealing color to various products.

There are four main classes of caramel colors, distinguished by the reactants used during their production. Class I caramel color is made by heating carbohydrates alone. Class II caramel color is produced by heating carbohydrates with an acid or alkali. Class III caramel color involves heating carbohydrates with ammonia compounds. Class IV caramel color, the most common type, is produced by heating carbohydrates with both acids and ammonia compounds. Each class has different chemical properties and is suitable for different applications.

Karamellivärit are used in a vast array of products, including soft drinks, baked goods, sauces, soups, confectionery, and alcoholic beverages. Their stability under various processing conditions, such as heat and acidity, makes them a versatile coloring agent. They are generally recognized as safe by regulatory bodies worldwide when used within established limits. The specific class of caramel color used can affect its charge and solubility, influencing its suitability for particular food matrices.