Food supplement E150 - all caramel colors. E150 - Sugar color Food coloring caramel

Sugar color I simple is a food additive related to natural or identical natural dyes.

E150a Simple sugar color I usually looks like a thick, viscous liquid, solution or powder, has a dark brown color, a bitter taste and a characteristic burnt smell. As a rule, E150a Sugar color I simple is produced by heating and thermal decomposition of carbohydrates. The dye is highly soluble in, and alcoholic beverages, does not change its properties when exposed to light and heating. E150a is most often obtained from sugar or cane.

E150a is one of the most common dyes used in food and beverages. Due to the caramel taste and smell, most often Sugar color is used for the production, and, as well. With E150a you can give any shade of your products: from light amber to dark brown. In addition, E150a acts as an emulsifier. Other products that contain E150a are yoghurts, preserves and jams, chocolate, chips, many types of canned foods: vegetables, berries and fruits, and some meat products - sausages, boiled sausage, pates.

Uncontrolled consumption of products containing the food additive E150a causes disturbances in the activity of the gastrointestinal tract - indigestion, constipation and bloating.

Use of E150a Sugar color I simple in Russia

Throughout the Russian Federation, it is allowed to use E150a as a dye for food products, in the production of medicines and cosmetics. It is considered the safest of the line and natural, which causes its expensive cost.

Additive E150 (Sugar color), better known in everyday life as caramel or burnt sugar, is a water-soluble food coloring. The E150 dye is a more oxidized caramel than that used in sweets and confectionery. Additive E150 has a smell of burnt sugar and a slightly bitter taste. The color of the E150 dye varies from light yellow and amber to dark brown.

Although the main function of caramel coloring is food coloring, the E150 additive also has a number of additional functions. In soft drinks, the E150 color acts as an emulsifier to prevent the drink from clouding and flaking. This is facilitated by the light-protective properties of the additive, which prevent the oxidation of the flavor components of drinks.

The Joint FAO/WHO Expert Panel on Food Additives (JECFA) divides caramel color into 4 classes, depending on the method of preparation and physical properties. You can get a detailed description, as well as the features of obtaining and using each class of caramel coloring, at the links below.

Thus, today the following types of E150 dye are used in the food industry:

• sugar color I (additive E150a) - simple caramel obtained by heat treatment of carbohydrates without the use of third-party substances;
• sugar color II (additive E150b) - caramel obtained by alkaline sulfite technology;
• sugar color III (additive E150c) - caramel color obtained by ammonia technology;
• sugar color IV (additive E150d) - caramel obtained by ammonia-sulfite technology.

The E150 additive is obtained by thermal treatment of carbohydrates, mainly in the presence of acids, alkalis or salts. The process of obtaining the E150 dye is called caramelization. At the same time, caramel is made from inexpensive and affordable nutritious sweeteners. As the main component in the production of dye E150, fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch are used. In the role of acids that can be used in the production of caramel color, sulfuric, sulphurous, phosphoric, acetic and citric acids are used. In the alkaline method of obtaining the E150 additive, ammonium, sodium, potassium and calcium alkalis are used. In addition, when obtaining a caramel color, hydroxides and salts of ammonium, sodium and potassium (carbonates, bicarbonates, phosphates, sulfates, bisulfites) can also be used.

Caramel color molecules can have a positive or negative residual charge, depending on the reagents used in its production. Therefore, in order to avoid problems such as sediment or turbidity of food products, it is necessary to correctly select the class of caramel color, depending on the acidity and other physical and chemical characteristics of the food.

Sugar color has a high microbiological stability. Since the E150 dye is produced at very high temperatures and has a high substance density, it does not support the development of microorganisms.

Effect on the body

Harm

Caramel color E150 can cause allergic reactions in a small part of consumers. However, this is primarily due to the products from which this food supplement is obtained. Wheat-derived glucose, barley-derived malt syrup, and milk-derived lactose can themselves be allergens. Thus, people who are allergic to these types of products should also avoid foods using Sugar Color.

In the production of additive E150 by the sulfite method, the final product may contain traces of sulfites. However, this figure is less than 10 parts per million, so product packaging does not necessarily contain warnings about a possible allergic reaction to dye components.

The international organization JECFA has set the acceptable daily intake (ADI) for E150 food coloring at a level of 160 to 200 mg/kg of body weight, depending on the coloring class. For food additive E150a (sugar color of class I), the allowable daily allowance is not regulated due to its safety for the body.

In 2010, the international chemical safety organization IPCS concluded that commercially produced caramel color had the same toxicological properties as caramel made from sugar at home. The only exceptions are dyes, in the preparation of which ammonium is used (additives E150c and E150d). The IPCS organization has also confirmed in its research that sugar color is not a carcinogen or a mutagen.

The US Food and Drug Administration (FDA) classifies the E150 supplement as safe and exempts from mandatory certification.

Benefit

Despite the relative "harmlessness" of caramel coloring, data on any positive effect of the E150 supplement on the human body has not yet been received.

Usage

Sugar color is one of the oldest and most widely used food colorings. The E150 additive is found in almost every kind of food industry products (dough, beer, black bread, buns, chocolate, cookies, spirits and liqueurs, creams, fillers, potato chips, desserts and many others).

Legislation

Caramel color is approved for consumption in most countries of the world. At the same time, in a number of countries there are restrictions on the use of E150 dye in the food industry. Additive E150 is approved for use in the food industry in Russia and Ukraine.

Sugar color, which is also called caramel or food additive E150, is essentially burnt, and has been known to mankind since the time when, in fact, sugar began to be produced. It was subjected to heat treatment, obtaining, depending on its degree, either a soft caramel mass or a solid substance with a characteristic taste. It was the coloring properties of the substance that were discovered a little later, and from about the middle of the 19th century they began to be used in food production. And today the food industry uses caramel "E150" to obtain the appropriate coloring of food.

Methods for obtaining the additive, its chemical properties

The substance is very easy to obtain at home - ordinary sugar is added together with the pan and dissolved over low heat. Optionally, you can add or . The longer the mixture is kept on the stove, the more bitter and dark the caramel will be. The sugar color obtained in this way can be dissolved in water, while it acquires a brown or dark brown tint. The resulting syrup can tint a drink or pastries.

For industrial purposes, the substance is synthesized from, or malt syrup.

According to its chemical structure, the E150 additive belongs to natural heteropolymer pigments with a complex structure.

The substance can be in a solid, thick or liquid state: in the form of a powder, granules, syrup or liquid solution. Coloring - beige, yellow-brown or dark brown. Sugar color or caramel has a characteristic smell of burnt sugar.

The additive has a high resistance to temperature and light effects, as well as to reactions with acids.

The melting points of the sugar color depend on what feedstock it was obtained from: 145-149 degrees Celsius for glucose, 98-102 degrees for fructose, 160-185 degrees for sucrose, and, accordingly, the same melting parameters for caramel made from these components.

In addition to the main component, sulfuric, phosphoric, citric acids, ammonium, sodium, calcium and potassium alkalis can be added to caramel.

In addition to solubility in water, the substance has one more parameter: the degree of solubility in ethanol and.

A reservation should be made at this point - the fact is that several varieties of caramel are hidden under the designation “E150”, since the method of its preparation may include the addition of acids, alkalis, ammonium salts, sodium and potassium.

Thus, they distinguish:

• simple caramel (E150a);
• caramel synthesized using alkaline sulfite technology (E150b);
• caramel obtained by ammonia technology (E150c);
• caramel, which is made using ammonia-sulfite technology (E150d).

And if the first type, 150a, is insoluble in fats, then all other varieties are insoluble in alcohols. These characteristics directly affect in which products which type of caramel can be used.

Basically, the substance is used as:

• dye (changes the color of the product, gives it more saturation);
• emulsifier (in soft drinks prevents precipitation and turbidity).

Application in industry

The main “consumer” of sugar color is the food production industry. Food additive E150 can be found in various products. 150a is found in:

• black bread, dough and pastries;
• dairy products;
• confectionery;

150b is used to make spirits and soft drinks. 150s - an ingredient for protein-containing drinks, sauces and beer. 150d is used in sweet sodas such as Coca-Cola, spirits, pet food. In addition, sugar color is a component of dry broths, canned meat, sausages and sausages.

The light-shielding properties of the substance do not allow food and drinks to oxidize; in non-alcoholic products, sugar color does not allow the appearance of flakes and sediment.

The effect of the supplement on human health

Food coloring E150 is approved for use in all countries of the world. There are no strict prohibitions and restrictions on this matter, however, in the USA there is a requirement for the E150d subspecies - its presence in the composition of the product must be indicated.

As for the benefits of eating sugar color, scientists today do not have any confirmed data. And the popularity and widespread use of the substance is due to the almost complete harmlessness to the human body. The possible harm from it is the same as from regular sugar - it can provoke allergic reactions and is contraindicated for diabetics. For overweight people and problems in the work of the gastrointestinal tract, it is better to limit the use of caramel and products with it in the composition. The danger in the composition of the additive may rather be residual traces of acids, alkalis and salts.

There is information that the type of E150d dye is a carcinogen, and in certain quantities provokes the appearance of malignant tumors, but science has no official confirmation of these data.

The sugar color food additive is perhaps one of the most ancient colorants and sweeteners known to man. From the very moment sugar began to be produced, man began to study its properties and tried to heat it, resulting in caramel. A simple and inexpensive substance of natural origin could not go unnoticed by food manufacturers. Already in the 19th century, when food began to be produced in factory conditions, the dye “sugar color” began to be used first in confectionery, later in drinks and other food.

Since this substance does not pose any significant harm to humans, it can be used in limited quantities by children and adults, with the exception of some exceptions for health reasons.

Sugar color, or additive E150, is a food coloring that dissolves in water. In everyday life, it is known as burnt sugar and is used in the manufacture of confectionery. It has a taste of caramel, slightly bitter, and the smell of burnt sugar. The color of the color can be from light yellow to brown.

Color has been used for a long time. This is one of the most ancient dyes. The additive is found in almost every type of industrial product: chocolate, sweets, brown bread, alcohol, dough, and many others.

Why is a supplement needed?

The main function of natural dye sugar color is to color products. But the E150 additive has another purpose. It is added to soft drinks as an emulsifier - it prevents the formation of flakes and turbidity of the product. Light-protective substances do not allow the components of the drink to oxidize.

The dye called "sugar color" is divided into 4 classes.

The classification is based on the methods of obtaining and the properties of the additive:

• Additive E150a (I). This is a simple caramel, which is obtained by thermal processing of carbohydrates. In this case, third-party substances are not used;
• Additive E150b (II). It is made thanks to alkaline-sulfite technology;
• Additive E150c (III). This caramel is obtained using ammonia technology;
• Additive E150d (IV). It can be made using ammonia-sulfite technology.

The preparation of sugar color E150 is called "caramelization". During processing, alkalis, salts and acids are present. The main component in the manufacture is fructose, dextrose, sucrose, molasses, starch - all sweeteners are inexpensive and affordable.

Sulfurous, phosphoric, acetic, citric, sulfuric acids can be used as acids. Sodium, ammonium, calcium, potassium act as an alkali.

Depending on which reagents are used, the charge of the dye can be negative or positive. In order not to form a precipitate, it is important to choose the right class of dye. To do this, take into account the physico-chemical characteristics of the product.

Features of use

Natural dye has microbiological stability - it is produced at high temperatures, and the density does not allow microorganisms to develop.

Glucose is obtained from wheat, malt syrup from barley, and lactose from milk. This explains why color can cause allergic reactions. All people who have a reaction to these substances should be wary of the supplement - sugar color can harm them.

If the sulfite method is used, the final product may contain sulfites or traces thereof. However, this figure is very small, and rarely causes allergies. Therefore, its presence is not always indicated on the packaging.

JECFA has established that 160-220 mg/kg body weight can be consumed per day, depending on which class the supplement belongs to. E150a is considered safe for the body, so its daily dose is not regulated.

Is there color in cognac?

Ordinary cognac is obtained from alcohol, which is aged for 2-3 years. In order for this drink to be called vintage, the exposure must be at least 5 years. There is a special technology, alcohols are blended. But the composition of cognac includes not only alcohols.

The label should indicate that the drink contains water, sugar color and syrup. Sugar color is present in cognac in order to give it an intense color. It is added by almost all manufacturers.

If the drink is prepared without this additive, it is easy to "declassify" it. Cognac will have a light, yellowish tint, unsaturated and shallow. As a rule, this scares off the buyer, so such drinks are rare.

Color production technology is very complex, problematic preparation requires certain experience and includes the following main steps:

The additive gives a rich color, but does not affect the taste and aroma. In addition, in brandy it is in small quantities.

Kohler is widely used in the food industry to give a marketable appearance to unattractive and unappetizing products.

Thanks to him, they look bright, lively and interesting. E150 belongs to a safe class, so you do not need to be afraid of this additive, it will not harm your health.

Caramel is burnt sugar, which, when mixed with moonshine, softens its taste and gives the drink a noble brown color. 2-3 grams of caramel is enough per liter of distillate to improve the taste of the drink. Refinement with sugar is more developed in cognac production, but it is also quite applicable for moonshine. We will tell you how to quickly and easily prepare and mix caramel this caramel with our moonshine.

On the Internet pages most often mention about wet And dry how to make caramel. We will add another option, which we called " fast and efficient". With it, you will stain the minimum amount of dishes and quickly achieve the color and taste of moonshine you need.

To implement this method, you will need metal spoon, towel, sugar And fire. If you have more than 3 liters of moonshine, then take a tablespoon, and if less, then a teaspoon is ideal. The whole process is carried out in several stages:

1. Sugar is poured into a spoon (without a slide).
2. Holding the spoon with a towel, start melting the sugar over the fire.
3. Keep doing this until the sugar is completely caramelized and starts to foam. The caramel should be completely black.
4. Remove the spoon from the heat and let the sugar harden slightly (3-5 minutes).
5. You don’t need to tear the caramel off the spoon, just drop it into the jar with it and start stirring. After some time, the caramel will begin to dissolve, and the drink will change color.
6. Get the most beautiful, in your opinion, color, then stop this process.
7. Let the drink stand for a day or two and start tasting.

Observe safety precautions during heating (heat the sugar slowly and hold the spoon only with a towel). Burnt sugar can burn extremely badly.

It is very important not to overdo it with the amount of caramel, otherwise the drink will give off unpleasant burnt notes in taste. To achieve a dark color in the drink is impractical, it is better to paint over it to lighter tones.

Dry recipe for making caramel for moonshine

This method is most popular with moonshiners, as it allows you to immediately prepare a lot of caramel for our strong alcoholic drink. To implement it, we need thin-walled saucepan, sugar And fire.

1. We put a dry pan on the fire and pour 1/2 of the total sugar.
2. We begin to melt the sugar and when it turns brown, add the remaining half of the granulated sugar.
3. Now just heat and constantly stir the contents of the pan.
4. After the brown stage, the sugar will begin to darken. Our task is to get absolutely black caramel, which will begin to give off the smell of burnt sweetness.
5. Cool the finished caramel on the balcony until completely solidified, then beat off the walls with a small rolling pin or mortar.
6. Store the finished caramel in the freezer.

The only disadvantage of this method is the damage to the pan, which begins to fade over time. That is why for caramelization they use old dishes, which are not a pity for such procedures.

The most understandable video is the video from Moonshine Sanych. The famous moonshiner Konstantin shows the whole process of making caramel in a saucepan, and even describes all the stages in detail. Be sure to watch this video if you are going to use this particular dry method.

Wet method of making sugar color (syrup)

The wet method allows you to get a concentrated dark-colored alcoholic syrup in which caramel is dissolved. To ennoble moonshine, you just need to pour some of this solution into the drink and achieve the desired organoleptic properties. We'll need sugar(100g), water(130 ml), lemon acid(1 gram), moonshine 40%(100 ml), pot And fire.

The preparation looks like this:

1. Pour 100 grams of sugar and 100 grams of water into a saucepan. We start to heat up.
2. We evaporate the water and heat the sugar over low heat for about 15 minutes until a darkish amber hue.
3. Remove from heat and let the caramel cool completely.
4. Pour 100 ml of moonshine into the pan and add 1 gram of citric acid. Stir the solution for 10-15 minutes until the hard caramel is completely dissolved.
5. When there is no more strength left to interfere, add 30 ml of water, shake the pan a little more and pour the resulting mixture into a storage container (a glass bottle, for example).
6. Store the color in the refrigerator and, if necessary, pour it into a container with moonshine to ennoble the drink.

The resulting caramel dissolves in advance in moonshine and water, so the method is called wet. It turns out something similar to a balm, which is mixed with distillate to give taste and color to the drink.

Good video prepared by Youtube channel Alkofan. The author completes the whole process in front of our eyes and describes in detail his actions. It becomes clear that it is not so easy to prepare such carameline and definitely the amount of time will still have to be spent.