Burnt sugar dye. Food supplement E150 - all caramel colors. Impact on the human body: benefits and harms

Due to the presence of melanin in E150, it can contribute to a better tan and protect against solar radiation, but E150d is considered the opposite. weak carcinogen although this information has not been confirmed.

In Russia, type E150 is not required to be indicated on the packaging. But still, of the many dyes and flavors, any kind of E150 will be one of the safest, if not abused, it can be used by almost anyone. Moreover, this dye has such a long history and tradition, including in our country.

Sugar color, which is also called caramel or food additive E150, is essentially burnt, and has been known to mankind since the time when, in fact, sugar began to be produced. It was subjected to heat treatment, obtaining, depending on its degree, either a soft caramel mass or a solid substance with a characteristic taste. It was the coloring properties of the substance that were discovered a little later, and from about the middle of the 19th century they began to be used in food production. And today the food industry uses caramel "E150" to obtain the appropriate coloring of food.

Methods for obtaining the additive, its chemical properties

The substance is very easy to obtain at home - ordinary sugar is added together with the pan and dissolved over low heat. Optionally, you can add or . The longer the mixture is kept on the stove, the more bitter and dark the caramel will be. The sugar color obtained in this way can be dissolved in water, while it acquires a brown or dark brown tint. The resulting syrup can tint a drink or pastries.

For industrial purposes, the substance is synthesized from, or malt syrup.

According to its chemical structure, the E150 additive belongs to natural heteropolymer pigments with a complex structure.

The substance can be in a solid, thick or liquid state: in the form of a powder, granules, syrup or liquid solution. Coloring - beige, yellow-brown or dark brown. Sugar color or caramel has a characteristic smell of burnt sugar.

The additive has a high resistance to temperature and light effects, as well as to reactions with acids.

The melting points of sugar color depend on what feedstock it was obtained from: 145-149 degrees Celsius for glucose, 98-102 degrees for fructose, 160-185 degrees for sucrose, and, accordingly, the same melting parameters for caramel, made from these ingredients.

In addition to the main component, sulfuric, phosphoric, citric acids, ammonium, sodium, calcium and potassium alkalis can be added to caramel.

In addition to solubility in water, the substance has one more parameter: the degree of solubility in ethanol and.

A reservation should be made at this point - the fact is that several varieties of caramel are hidden under the designation “E150”, since the method of its preparation may include the addition of acids, alkalis, ammonium salts, sodium and potassium.

Thus, they distinguish:

• simple caramel (E150a);
• caramel synthesized using alkaline sulfite technology (E150b);
• caramel obtained by ammonia technology (E150c);
• caramel, which is made using ammonia-sulfite technology (E150d).

And if the first type, 150a, is insoluble in fats, then all other varieties are insoluble in alcohols. These characteristics directly affect in which products which type of caramel can be used.

Basically, the substance is used as:

• dye (changes the color of the product, gives it more saturation);
• emulsifier (in soft drinks prevents precipitation and turbidity).

Application in industry

The main “consumer” of sugar color is the food production industry. Food additive E150 can be found in various products. 150a is found in:

• black bread, dough and pastries;
• dairy products;
• confectionery;

150b is used to make spirits and soft drinks. 150s - an ingredient for protein-containing drinks, sauces and beer. 150d is used in sweet sodas such as Coca-Cola, spirits, pet food. In addition, sugar color is a component of dry broths, canned meat, sausages and frankfurters.

The light-shielding properties of the substance do not allow food and drinks to oxidize; in non-alcoholic products, sugar color does not allow the appearance of flakes and sediment.

The effect of the supplement on human health

Food coloring E150 is approved for use in all countries of the world. There are no strict prohibitions and restrictions on this matter, however, in the USA there is a requirement for the E150d subspecies - its presence in the composition of the product must be indicated.

As for the benefits of eating sugar color, scientists today do not have any confirmed data. And the popularity and widespread use of the substance is due to the almost complete harmlessness to the human body. Possible harm from it is the same as from regular sugar - it can provoke allergic reactions and is contraindicated for diabetics. For overweight people and problems in the work of the gastrointestinal tract, it is better to limit the use of caramel and products with it in the composition. The danger in the composition of the additive may rather be residual traces of acids, alkalis and salts.

There is information that the type of dye E150d is a carcinogen, and in certain quantities provokes the appearance of malignant tumors, but science has no official confirmation of these data.

The sugar color food additive is perhaps one of the most ancient colorants and sweeteners known to man. From the very moment sugar began to be produced, man began to study its properties and tried to heat it, resulting in caramel. A simple and inexpensive substance of natural origin could not go unnoticed by food manufacturers. Already in the 19th century, when food began to be produced in factory conditions, the dye “sugar color” began to be used first in confectionery, later in drinks and other food.

Since this substance does not pose any significant harm to humans, it can be used in limited quantities by children and adults, with the exception of some exceptions for health reasons.

Additive E150 (Sugar color), better known in everyday life as caramel or burnt sugar, is a water-soluble food coloring. The E150 dye is a more oxidized caramel than that used in sweets and confectionery. Additive E150 has a smell of burnt sugar and a slightly bitter taste. The color of the E150 dye varies from light yellow and amber to dark brown.

Although the main function of caramel coloring is food coloring, the E150 additive also has a number of additional functions. In soft drinks, the E150 color acts as an emulsifier to prevent the drink from clouding and flaking. This is facilitated by the light-protective properties of the additive, which prevent the oxidation of the flavor components of drinks.

The Joint FAO/WHO Expert Panel on Food Additives (JECFA) divides caramel color into 4 classes, depending on the method of preparation and physical properties. Detailed description, as well as the features of obtaining and using each class of caramel coloring, you can get from the links below.

Thus, today at Food Industry the following types of dye E150 are used:

• sugar color I (additive E150a) - a simple caramel obtained by heat treatment carbohydrates without the use of third-party substances;
• sugar color II (additive E150b) - caramel obtained by alkaline sulfite technology;
• sugar color III (additive E150c) - caramel color obtained by ammonia technology;
• sugar color IV (additive E150d) - caramel obtained by ammonia-sulfite technology.

The E150 additive is obtained by thermal treatment of carbohydrates, mainly in the presence of acids, alkalis or salts. The process of obtaining the E150 dye is called caramelization. At the same time, caramel is made from inexpensive and affordable nutritious sweeteners. As the main component in the production of dye E150, fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch are used. In the role of acids that can be used in the production of caramel color, sulfuric, sulphurous, phosphoric, acetic and citric acids are used. In the alkaline method of obtaining the E150 additive, ammonium, sodium, potassium and calcium alkalis are used. In addition, when obtaining a caramel color, hydroxides and salts of ammonium, sodium and potassium (carbonates, bicarbonates, phosphates, sulfates, bisulfites) can also be used.

Caramel color molecules can have a positive or negative residual charge, depending on the reagents used in its production. Therefore, in order to avoid problems such as sediment or turbidity of food products, it is necessary to correctly select the class of caramel color, depending on the acidity and other physical and chemical characteristics of the food.

Sugar color has a high microbiological stability. Since the E150 dye is produced at very high temperatures and has a high substance density, it does not support the development of microorganisms.

Effect on the body

Harm

Caramel color E150 can cause allergic reactions in a small part of consumers. However, this is primarily due to the products from which this food supplement is obtained. Wheat-derived glucose, barley-derived malt syrup, and milk-derived lactose can themselves be allergens. Thus, people who are allergic to these types of products should also avoid foods using Sugar Color.

In the production of additive E150 by the sulfite method, the final product may contain traces of sulfites. However, this figure is less than 10 parts per million, so product packaging does not necessarily contain warnings about a possible allergic reaction to dye components.

The international organization JECFA has set the acceptable daily intake (ADI) for E150 food coloring at a level of 160 to 200 mg/kg of body weight, depending on the coloring class. For food additive E150a (sugar color of class I), the allowable daily allowance is not regulated due to its safety for the body.

In 2010, the international chemical safety organization IPCS concluded that commercially produced caramel color had the same toxicological properties as caramel made from sugar at home. The only exceptions are dyes, in the preparation of which ammonium is used (additives E150c and E150d). The IPCS organization has also confirmed in its research that sugar color is not a carcinogen or a mutagen.

Food Administration and medicines The US (FDA) classifies the E150 additive as safe and exempts from mandatory certification.

Benefit

Despite the relative "harmlessness" of caramel coloring, data on any positive effect of the E150 supplement on the human body has not yet been received.

Usage

Sugar color is one of the oldest and most widely used food colorings. Additive E150 is found in almost every type of food industry products (dough, beer, black bread, buns, chocolate, cookies, spirits and liqueurs, creams, fillers, potato chips, desserts and many others).

Legislation

Caramel color is approved for consumption in most countries of the world. At the same time, in a number of countries there are restrictions on the use of E150 dye in the food industry. Additive E150 is approved for use in the food industry in Russia and Ukraine.

Cognac of French production is a product with a deep color, pleasant aroma and exquisite taste bouquet. If you want to make a drink at home that will not differ in any way from an expensive brand product, use caramel for moonshine. it natural dye prepared on the basis of sugar - color. Majority French recipes involves the use of this ingredient to give the drink a beautiful shade.

Natural dye - properties and features

Sugar-based moonshine color is safe food product, which allows you to change the color of the drink.

Caramel color is acid resistant and does not change color under the influence of ultraviolet radiation. The taste of burnt sugar is felt only in two cases.

• At high concentration
• In low alcohol drinks

It is important! The use of sugar dye extends not only to cognac or whiskey. With its help, moonshine, various tinctures are stained.

Basic cooking rules

Caramelization of sugar for cognac, moonshine is the process of melting sugar crystals to a homogeneous consistency.

• Dishes must be absolutely clean.
• The spatula must be wooden or silicone
• Do not use Teflon-coated cookware as the crystals will scratch the surface.
• The main condition is to be careful, because burnt sugar is cooked at a temperature of 190 degrees. When adding liquid, foam is formed, which can splash out at any time. To avoid burns, the liquid is heated in advance and poured into sugar gradually, in a thin stream, along the edges of the dishes.

wet method

This technique is simpler - sugar dissolves in a small amount of water, this eliminates the possibility of burning, the prepared mixture is easier to mix with moonshine.

Required Ingredients:

• Sugar - 100 g.
• Water - 130 ml.
• Vodka or alcohol - 100 ml.
• Citric acid - a few grains

Citric acid is used to give the color a more uniform consistency.

Cooking technology

1. First of all, the same amount of sugar and water is mixed in a saucepan - 100 g and 100 ml
2. The mixture is placed on medium fire and heat, stir constantly
3. When foam appears, reduce the fire to a minimum and continue to cook, stirring
4. After the water evaporates, caramel is formed, the sugar becomes brown. Throughout the cooking process, it is important to monitor the temperature regime, since sugar is easy to burn. The optimum temperature is +190 degrees. If the coloring is cooked at a higher temperature, after being added to the drink, it will become cloudy or too dark.
5. The container is removed from the heat when the liquid acquires an amber shade of tea. On average, it takes 12-15 minutes from the moment the water evaporates
6. The mixture is cooled to room temperature, during which time the sugar hardens, several crystals are added to it. citric acid and alcohol
7. The components are mixed until the alcohol dissolves the contents. If the dye does not dissolve, it is slightly heated, being careful, because there is alcohol in the composition, it can catch fire
8. Caramel crumbs will remain at the bottom of the prepared syrup, this is a natural process. 30 ml of water is added to the resulting liquid, this will reduce the strength
9. When the caramel stops dissolving, the dye is poured into a bowl for further storage.

The finished product is a concentrated sugar-based dye, the color of strong tea, with a caramel flavor.

It is important! Kohler, prepared on the basis of dark caramel at a temperature of +190 degrees, loses its taste, so it will not work to sweeten the drink with it.

The finished dye is stored in the refrigerator or at room temperature. Since microorganisms are not able to process burnt caramel, the color does not deteriorate.

dry method

Cookware with a wide, thick bottom and high walls is required. Heat the dishes and gradually add sugar and stir constantly. After 10 minutes, a brown foam appears, it increases in volume, so a tall saucepan with a volume of at least 3 liters is required. The fire is reduced to a minimum, after a few minutes the foam subsides. A coffee-colored liquid is formed, it is poured into a metal container and, after cooling, stored in a freezer.

It is important! You do not need to heat the sugar to a temperature above +200 degrees, as the sugar may burn.

How to add color to a drink

Caramelization of moonshine is an individual process, the amount of dye added is determined by personal taste preferences and the desired shade of the drink. To get a product that resembles cognac in color, 2-3 drops per 1 liter are enough. Kohler is added to the drink, mixed, wait 5 minutes and, if necessary, repeat the process. It is not recommended to add more than 3 ml, in this case the drink will become too saturated in color, the taste changes.

Now you know how to make natural dye for moonshine at home. Perhaps the first attempt will be unsuccessful, because experience and practice are important in this process. If the ultimate goal is to sweeten moonshine, a light-colored caramel is prepared, it has more sweetness.