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|
NATURAL
OCCURRENCES |
COLOUR
|
PIGMENT
|
EC No
|
|
Melanoidins
(Caramel) |
Brown
|
Melanoidins
|
E 150a-d
|
back to chart.... |
| Caramel is water soluble and is associated with the colour and flavour of baked foods. It is heat and light stable, but stability in different food systems depends on the type of caramel used. It is used in baked goods and soft drinks. |
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