MindMap Gallery Food additive: Method for making caramel color
The method for making food-grade caramel color includes raw material preparation, heating reaction, acid-base adjustment, cooling and filtration, and blending and packaging. Sugars such as sucrose, glucose, or fructose are used as raw materials and heated to a molten state at high temperature to undergo caramelization. The final color of the caramel can be influenced by adjusting the acidity or alkalinity of the reaction system. After the reaction is complete, it is cooled and insoluble impurities are removed. The caramel color is then blended to the desired shade and packaged to obtain caramel color that meets food-grade requirements.
Edited at 2025-01-14 14:21:14