Caramel (Caramelum)

Caramel is an orange-brown confectionery product made by a process called caramelization. It is usually formed when sugars are being heated at temperature above 80 °C, at pH 3-9. As the sugar heats, the molecules break down and reform into compounds with a characteristic colour and flavour called caramel. Caramel is used as pigment for food additive and consumed widely around the world.

There are 4 distinct types of caramel color to satisfy the requirements of different food and beverage systems (JECFA 1992; Codex 1996):

Caramel Color I (also known as plain or spirit caramel)

Caramel Color II (caustic sulfite caramel)

Caramel Color III (ammonia or beer caramel, baker’s and confectioner’s caramel)

Caramel Color IV (known as sulfite-ammonia, soft drink caramel, or acid-proof caramel).

Melanoidins are responsible for the caramel’s brownish colour, which is caused by the Maillard reaction, a chemical reaction that produces melanoidins and other substances.

Caramelized sucrose contains 3 main products: a dehydration product, caramelan; and two polymers, caramelen and caramelin

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1. Antioxidant

Antioxidant

Caramels have been shown to possess measurable antioxidant capacity in laboratory assays and in a Caenorhabditis elegans model (Journal of Functional Foods, 2020; DOI: 10.1016/j.jff.2020.104308). This describes a property measured in those studies, not an effect in humans.

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