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Ammonia caramels: specifications and analysis.

A L Patey, G Shearer, M E Knowles

Food Additives and Contaminants

|April 1, 1985

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This study analyzed commercial and experimental ammonia caramels using physical and chemical tests. Results provide insights into the quality and characteristics of these food colorants.

Area of Science:

Food Science
Analytical Chemistry

Background:

Ammonia caramel (E150c) is a widely used food colorant.
Understanding its physical and chemical properties is crucial for quality control.

Purpose of the Study:

To analyze the physical and chemical properties of commercial and experimental ammonia caramels.
To provide a statistical analysis of the obtained data.

Main Methods:

Analysis of 23 commercial and 8 experimental ammonia caramel samples.
Physical and chemical tests including solids content, nitrogen levels, color intensity, and pH measurement.

Main Results:

Characterization of ammonia caramels based on key physical and chemical parameters.
Statistical analysis of test results to identify trends and variations.

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Conclusions:

The study provides a comprehensive dataset on ammonia caramel quality.
Findings contribute to the understanding and standardization of ammonia caramel production and analysis.