A colorant that is an amorphous, dark brown product resulting from the controlled heat treatment of carbohydrates such as dextrosse, sucrose, and malt syrup. It is available in liquid and powdered forms, providing shades of brown. In coloring a food with caramel, the food components must have the same charge as the particles of caramel, otherwise the particles will attract one another and precipitate out. Caramel can exist as several types, for example, acid-proof caramel of negative charge which is use in carbonated beverages, acidified solution, bakers' and confectioners' caramel which are used in baked goods; and dried caramel for dry mixes. Major uses are in coloring beverages such as colas and root beers and in baked goods.
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