Caramel (8028-89-5)

 Caramel (CAS NO.8028-89-5) can be called Caramelcolordye ; Caramel color ; Caramel color dye ; Caramel flavor ; Caramel liquid .As the sugar melts, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of confections, candies, and desserts are made with caramel and its products: caramel apples, caramel with nuts (such as nougat, praline, or brittle), and caramel with custard (such as crème brûlée or crème caramel ). Caramel candy is a dense, soft, chewy, caramel-flavored candy made by boiling some combination of milk, butter, sugar, water, vanilla essence, and glucose or corn syrup. It can also be made with chocolate. Because it is not heated above the firm ball stage (120 °C (250 °F)), there is almost no caramelization. This type of candy is often called milk caramel. Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-weight compounds. Compounds such as difructose-anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds which may contribute to flavor and may be volatile. Polymerization reactions lead to larger molecular weight compounds, which contribute to the dark brown color.By extension, a candy may be called a "caramel" if it contains such a substance. This process is accelerated in the presence of some organic compounds. Caramel color (150/E150) is a rather bitter-tasting liquid, the highly concentrated product of near total caramelization that is bottled for commercial and industrial use.

Reported in EPA TSCA Inventory.