Food caramels: a review.

@article{Sengar2014FoodCA,
  title={Food caramels: a review.},
  author={Garima Sengar and Harish Kumar Sharma},
  journal={Journal of food science and technology},
  year={2014},
  volume={51 9},
  pages={1686-96}
}
Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by… CONTINUE READING