What is the process of caramelisation?
Spain
There is a clear distinction between caramel colours (E 150a, E150b, E 150c and E 150d) on one hand and normally browned (heat treated) food on the other hand.
The food additives (food colours) are made from carbohydrates (e.g. sugars) with the support of various other substances, such as acids, sulphites and ammonium salts. The only purpose of the so produced food colours is to give intense colouring to the food. The food additives E 150a, E150b, E 150c and E 150d do not give any typical caramel flavour/aroma to a food.
On the other hand, the caramelization that occurs normally in heat treated foods, leads to the typical light brown colour as well as to the delicious caramel aroma (typically called “browning of the food”). The product received specifically by moderate heating of solely sucrose is called “caramelized sugar” or “burnt sugar”. As the sugar melts and approaches this temperature, the molecules break down into volatile compounds that give it the characteristic caramel aroma and brown-coloured products. This product is a normal food ingredient and not a food additive. “caramelized sugar” has thus nothing to do with the four caramel colours E150a – d. The major purpose of caramelized food ingredients, which are not classified as food additives is to give the typical caramel taste (flavour) to foods, such as confectionary products (sweets, etc.).
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