Caramel I – plain caramel (INS-150a)
Food additives in the category of synthetic colorants. They give a color from brown to black and they are allowed in any type of food. They can be found in some counterfit soy sauces, where, if the presence of caramel is not labeled, it can be seen by infiltrating the color on the glass walls, above the liquid level. They are obtained by heating and burning sugars (glucose, fructose) until carbonization mixed or not with acidic or alkaline substances. Burning sugars takes place in the absence or presence of ammonia, sodium or potassium sulphites, or combinations of these.