8028-89-5
CARAMEL
CAS: 8028-89-5
Molecular Formula: C7H10O2
8028-89-5 - Names and Identifiers
| Name | CARAMEL |
| Synonyms | CARAMEL burntsugar burntsugarcoloring |
| CAS | 8028-89-5 |
| EINECS | 232-435-9 |
8028-89-5 - Physico-chemical Properties
| Molecular Formula | C7H10O2 |
| Density | 1.35 g/cm3 |
| Appearance | Dark brown jelly or powder, dark brown, with bitter taste |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | Caramel color, also known as caramel color, commonly known as sauce. High color rate, strong coloring ability, reflects the unique red brown fermented soy sauce, rosy, bright. Moderate viscosity, good solubility, high salt tolerance, stable quality. |
| Use | Purposes caramel color can be used as natural colorants, colorants, acidity regulator, food flavor. |
8028-89-5 - Current Situation and Development Direction of Caramel Pigment Production
from Baidu library
Author:
Summary:
this paper analyzes the current situation of caramel pigment production at home and abroad, looks for the gap between China and developed countries in caramel pigment, and points out the development direction of caramel pigment in China.
keywords:
caramel pigment; production status; development direction
DOI:
10.3969/j.issn.0254-5071.2003.01.003
cited:
Year:
2003
Last Update：2024-01-02 23:10:35
8028-89-5 - Study on a New Method for Determination of Caramel Color Prime Rate
from Baidu library
Author:
Hou zhenjian, yue chun, Wang ke
Summary:
Studies have proved that the current method for determining the color rate of caramel pigments is wrong. This paper identifies a new method of determination. The method is reliable and can reflect the actual color presentation.
keywords:
caramel pigment, color rate, determination method
DOI:
10.3321/j.issn:1002-6630.2002.11.029
cited:
Year:
2002
Last Update：2023-08-16 22:23:51
8028-89-5 - Preparation method of caramel pigment
from Baidu library
Application (Patent) No.:
CN 03159243
Applicant (patentee):
Lanzhou Jinling Petrochemical Co., Ltd
Inventor:
Wang Guoqiang ,< a href = "https://xueshu.baidu.com/s?wd=author: (Wen Fenwu) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Wen Fenwu ,< a href = "https://xueshu.baidu.com/s?wd=author: (Wang Yongxiang) & tn = SE_baiduxueshu_c1gjeupa & ie = utf-8 & SC _f_para = SC _hilight = person" target = "_blank"> Wang Yongxiang
cited:
Summary:
The invention relates to a preparation method of caramel pigment, which belongs to the preparation of natural pigment and is mainly used as an additive for beverage, wine and food. It consists of crushing, filtering and concentrated caramelization processes. The caramel pigment products produced from corn as raw materials not only meet the requirements of the color rate and stability of the caramel pigment produced by sucrose, but also retain the 18 amino acids and some trace elements in the corn protein, realizing the "safety, nutrition, and nature" required by modern food additives. Its freshness, aroma, color, and taste exceed the caramel pigment produced solely with sucrose, it is actually a fortified caramel pigment. The water used in the entire production process is non-ionized water, and the auxiliary materials used are local long-term products, and they are all food-grade chemical raw materials.
Last Update：2023-08-16 22:23:51
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