Sugar color III, obtained by “ammonia” technology (Ammonium Caramel, E150c) — natural or identical to the natural brown color. It is a powder, thick liquid or solution of dark brown color, bitter taste with the smell of burnt sugar.
It is allowed for use as a dye.
Caramel color is obtained by thermal decomposition of various types of sugary substances. The dye has a brown color, it is well soluble in water. According to the chemical structure, caramel dyes belong to the melanins-a group of heteropolymer colloidal pigments of a complex structure. Melanins released from plant tissues, such as buckwheat, have radioprotective properties and help protect against radiation damage and mutations caused by radiation.
Sugar color is insensitive to light, temperature, and oxidation. It can be part of such products as: soy sauce, oyster sauce, biscuits, jams, brown bread, pickles, chocolate, icing.