Ammonia caramel

Ammonia caramel is a type of caramel color used widely in the food and beverage industry. It is produced by heat treatment of carbohydrates, in the presence of ammonia, which results in the formation of numerous complex, brown-colored substances that give a characteristic color to many food products.

Production

The production of ammonia caramel involves the controlled heat treatment of carbohydrates, specifically sugar, in the presence of ammonia. This process is known as caramelization. The ammonia acts as a catalyst, accelerating the caramelization process and resulting in a product with a darker color and a slightly bitter taste.

Uses

Ammonia caramel is used in a wide range of food and beverage products due to its stability and its ability to provide a rich, brown color. It is commonly used in soft drinks, beer, whiskey, bread, and sauces. It is also used in the production of confectionery and bakery products.

Health Effects

There has been some controversy over the health effects of ammonia caramel. Some studies have suggested that it may be carcinogenic, while others have found no evidence of this. The Food and Drug Administration (FDA) has classified ammonia caramel as Generally Recognized as Safe (GRAS), but recommends that consumption be limited.

Regulation

In the United States, the use of ammonia caramel in food and beverage products is regulated by the FDA. In the European Union, it is regulated by the European Food Safety Authority (EFSA). Both organizations have set limits on the amount of ammonia caramel that can be used in food products.

See Also

• Caramel color
• Food coloring
• Caramelization
• Ammonia

‎