焦糖色市场该整治整治了

<正> 背景资料 焦糖色是我国允许在食品中使用的着色剂天然色素的一种。又名焦糖、酱色,为深褐色的黑色液体或固体,有特殊的甜香气和愉快的焦苦味,易溶于水,不溶于通常的有机溶剂及油脂。焦糖色以食品级糖类如葡萄糖、果糖、蔗糖、转化糖、麦芽糖浆、玉米糖浆、糖蜜、淀粉水解物等为原料,在121℃以上高温下加热(或加压)使之焦化,并进一步处理制得。 2002年,我国焦糖色年产量约20万吨,产值约3.6亿元人民币。而其它天然

Neaten for Clean Sky

In 2002, the annual production of caramel of China is about 200,000 tons, output value is about 360 million Yuan while output of other natural ingredients together is just 10,000 tons, and output value is only 500 million Yuan, which can indicate its unshakable top position. China has a long history of adding caramel to soy sauce, which can increase the color and luster, improve the figure of the soy sauce and shorten fermented cycle. It is worrying that some enterprises produce illegally, which influence the quality of caramel and soy sauce.