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


High Standard Product Quality Control​

We provide practical, easy & consistent on food processing application.
Fresh natural flavor extract powder for Bakery & Beverage.

Vegan, Non-GMO, No Fillers, No Flavors, No Additives, No Artificial Colors, Soy and Gluten Free, Lab Tested for Authentic & Active Compound


HEALTH BENEFITS

1. Antioxidant

Blackberry is rich in antioxidant with high content of anthocyanin. Study showed that consumption of blackberry juice led to an increase in plasma antioxidant capacities. This effect was more associate with the increase in the ascorbate level.

 

Antioxidant

Caramel possesses antioxidant activity. Antioxidants can help to protect the body from damage caused by harmful free radicals, boost immune system and reduce the risk of chronic diseases.

Boosts Energy Level

Caramel is high in carbohydrates, which are the primary source of energy for the body. When consume caramel, the sugar is quickly broken down and converted into glucose, which provides a quick boost of energy. This can be especially beneficial for athletes or people who engage in physical activities that require a lot of energy.

Usages:

  • Flavouring and colouring in food and beverage

Caramel Powder 200g -Sprinkle on Ice-Cream, Coffee, Fresh Fruit

  • Vegan
  •  Non-GMO
  •  No Fillers
  •  No Flavors
  •  No Additives
  •  No Preservatives
  •  No Artificial Colors
  •  Soy and Gluten-Free

https://bionutriciaextract.com/product/bionutricia-caramel-powder-200g-can/https://bionutriciaextract.com/product/blackberry-rubus-standardized-extract-powder/


Reference

  1. Investigation of the antioxidant capacity of caramels: Combination of laboratory assays and C. elegans model

    DOI: 10.1016/j.jff.2020.104308