Herstellung und Anwendung von Zuckerkulör aus Stärkeprodukten

Production and Application of Caramel Colour from Starch Products. Caramel colours are very dark brown to black syrup-like liquids or powdered products which are used for colouring foods. They are obtained by special processes by controlled heat treatment of commercially available sugars. To promote caramelization permitted technical adjuvents may be employed. Due to their functional properties they are suitably classified into 4 classes: For the production mainly starch degradation products like starch sugar or glucose syrup are used as raw material. In the Federal Republik of Germany the production rate and the consumption run up to about 10000 t/annum.