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Related Experiment Videos

Development of specifications for caramel colours.

B H Licht1, K Shaw, C Smith

  • 1Hart Chemical, Guelph, Ontario, Canada.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|May 1, 1992
PubMed
Summary

New specifications define four classes of caramel color. Practical tests ensure product conformity, based on extensive characterization data.

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Area of Science:

  • Food Science
  • Analytical Chemistry

Background:

  • Caramel color is a widely used food additive.
  • Standardized specifications are needed for quality control.

Purpose of the Study:

  • To establish clear specifications for the four classes of caramel color.
  • To develop practical analytical methods for quality assurance.

Main Methods:

  • Analysis of a large database from caramel color characterization studies.
  • Development of simple and practical tests for sample analysis.

Main Results:

  • Defined specifications for each of the four caramel color classes.
  • Validated practical tests for ensuring caramel color conformity.

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Conclusions:

  • The developed specifications and tests provide a reliable method for caramel color quality control.
  • Ensures consistency and safety of caramel color in food products.