MindMap Gallery Food additive: Production method of caramel coloring
The production method of caramel coloring begins with selecting high-quality carbohydrate raw materials such as sucrose and glucose. By precisely controlling the heating temperature and time, the Maillard reaction is promoted to generate caramel coloring. During the reaction, the color depth can be flexibly adjusted by adding acid-base regulators to meet different needs. Finally, through multi-stage filtration steps, impurities are effectively removed, ensuring the purity and stability of the caramel coloring product.
Edited at 2025-01-14 14:22:01