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2014 ; 51
(9
): 1686-96
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Food caramels: a review
#MMPMID25190825
Sengar G
; Sharma HK
J Food Sci Technol
2014[Sep]; 51
(9
): 1686-96
PMID25190825
show ga
Caramel, defined as coloring agent and as an antioxidant, is being used in
several kinds of food products. It has been classified into 4 classes to satisfy
the requirement of several food and beverage systems. The variation in its
consistency owing to its basic content of milk solids, sugars, and fat has been
studied. Several methods have been found to estimate the amount of color provided
by caramel in food products. Various formulations have been cited for the
production of caramel by eradicating the frequent areas of problems during its
processing. Caramel has been used as a synthetic colorant replacer in the baking
and beverage industries. Researchers have aimed to ascertain the contribution to
the antioxidant activity of some caramel-containing soft drinks. The Joint
FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable
daily intake (ADI) of Class I caramel color as "not specified"; that of Class II
as 0-160 mg/kg body weight; that of Class III as 0-200 mg/kg body weight; and
that of Class IV as 0-200 mg/kg body weight. This paper is an overview of the
classification, physicochemical nature, formulations, coloring properties,
antioxidant properties, and toxicity of caramel in different food systems.
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