Caramel as a Natural Colorant

Jun 1, 2010 | Contact Author | By: Eric Abrutyn, TPC2 Advisors Ltd., Inc.
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Title: Caramel as a Natural Colorant
caramelx natural colorx colloidal chargex shelf lifex isoelectric pointx
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Keywords: caramel | natural color | colloidal charge | shelf life | isoelectric point

Abstract: Caramel has been used in personal care for years as a natural colorant and with continuing consumer demand for natural products, it provides an interesting option to formulators. The present article explains the different classifications of caramel and how they can be used in personal care formulations.

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E Abrutyn, Caramel as a natural colorant, Cosm & Toil 125(6) 46-49 (Jun 2010)

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Caramel has been used in the personal care industry as a natural colorant for many years. As the demand for natural personal care products continues to grow, the interest in caramel as a personal care colorant also has grown. Caramel is an approved colorant in the United States and Europe, yet little is understood about how the performance of caramel can differ in personal care formulations. The objective of this article is to provide a simple understanding of the different classifications of caramel and how they can be applied in personal care formulas.

All caramels are not the same. They are divided into four classes: plain or caustic caramel (Class I); caustic sulfite caramel (Class II); ammonia caramel (Class III) and sulfite ammonia caramel (Class IV). Caramel colors are amorphous, brownish materials resulting from the carefully controlled heat treatment of food grade carbohydrates in the presence of small amounts of food grade acids, alkalis or salts. The ingredients or raw materials used in the preparation of caramel color in the United States are listed in the Standard of Identity for Caramel (CFR 21, 73.85).


Lab Practical: Incorporating Caramels

  • The colloidal charge of caramel is strongly influenced by pH.
  • Positively charged caramel should be used with positively charged ingredients such as cationics or proteins.
  • Negatively charged caramels should be used with negatively charged formulations such as anionic surfactant systems.
  • Purchase only the amount of caramel required for a one-year period, since its color changes and viscosity increases with age.

Excerpt Only This is a shortened version or summary of the article you requested. To view the complete article, please log in or create an account. Registration is Free!

 

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Table 1. Classes of caramel

Table 1. Classes of caramel

Caramels are divided into four classes that differ in colloidal charge, color intensity, stability, manufacture and use.

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