| Common Name | Caramel |
| CAS Number | 8028-89-5 |
| Molecular Weight | 128.126 |
| Density | 1.35 g/cm3 |
| Boiling Point | 312.0±42.0 °C at 760 mmHg |
| Molecular Formula | C6H8O3 |
| Melting Point | N/A |
| MSDS | N/A |
| Flash Point | 149.2±20.7 °C |
| Density | 1.35 g/cm3 |
| Boiling Point | 312.0±42.0 °C at 760 mmHg |
| Molecular Formula | C6H8O3 |
| Molecular Weight | 128.126 |
| Flash Point | 149.2±20.7 °C |
| Exact Mass | 128.047348 |
| LogP | -0.44 |
| Vapour Pressure | 0.0±1.5 mmHg at 25°C |
| Index of Refraction | 1.513 |
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1.What is Caramel Powder?
Caramel, also known as caramel color, commonly known as the color of the sauce, is the sugar boiled to 170 ° C when the caramelization of substances, but also caramel, sucrose, etc. boiled into a viscous liquid or powder, dark brown, with a bitter taste, is mainly used for soy sauce, confectionery, vinegar, beer and other coloring. Caramel is a natural coloring agent with a wide range of applications in food, and is an important member of food additives. Caramel is usually referred to as the liquid obtained by mixing water and sugar, which is dark brown in color and has a slight caramelized aroma and bitter taste. In contrast, our caramel powder is made by mixing whipping cream, milk, sugar and other food ingredients, boiling them, and then vacuum drying them.
2.How is Caramel Powder produced?
(1) Pressurized method. This method is to put the sugar material in the reaction pot with a stirrer, with steam heating (also with oil bath heating) to a certain temperature and then add different technical additives, holding time, to reach the end point, out of the material filtration and rapid cooling to 38 ℃ below the packaging. Different technology additives, different temperatures, different holding time, different pH values, you can get very different products. (2) Extrusion method. This method is to feed the sugar into the extruder with a screw rod, after a few minutes of high temperature is sprayed and ground to get the powdered caramel containing about 3% water. It can also be produced by using starch or dextrin as raw material. As far as I know, there is almost no such technology in China, and the technical information in this area is also very difficult to get abroad.
3.How is Caramel Powder stored and distributed?
Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.
4.What is Caramel Powder used for?
Caramel is added to boiling water and melted to make liquid caramel, which can be used to make coffee or pudding. Caramel is often used in the preparation of desserts, where it can provide a flavor to fill out candies or chocolates in pastries and desserts, or added to ice cream and custard. Or as a food coloring, beverages such as Coke use caramel for coloring, and it is also used as a food coloring agent, and it is the only additive allowed in the whiskey industry. Caramel is a kind of food used in our life often contains ingredients, in the food is very widely used, made of caramel all kinds of desserts is extremely attractive, has a special color, aroma, taste a special taste.
