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CAS: 8028-89-5
MF: C7H10O2
EINECS: 232-435-9
With ammonium reactant, but no sulfite.
E 150c also called ammonia caramel.
In the presence of E 150c (ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate and ammonium phosphate); no sulfite compounds are used.
As E 150c is a complex and poorly understood process that produces hundreds of chemical products, so caramel color is a mixture and there are no specific compositions in E 150c.
Sweet aroma; red-brown color; stable in alcohol and salt-rich environments
E 150c is a caramel colour food dye.
E 150c is made by heating carbohydrates in the presence of ammonium compounds.
The caramelization reaction is the browning of sugar during the cooking process.
During the process, carbohydrates are incompletely decomposed, dehydrated and polymerized at high temperatures, and the degree is closely related to temperature and the type of carbohydrate.
For example, sucrose forms glucose and fructan at 160°C.
Isotopecane (C12H24O10)n is formed at 185 to 190°C, and E 150c is polymerized to caramel alkane (C24H36O18)n and caramel olefins (C36H50O25)n at about 200°C, and caramel alkyne (C24H36O13)n will be generated at 200°C or more.
E 150c after caramelization is a mixture of the above various dehydrated polymers.
E 150c is otherwise known as caramel colour.
In the food industry, E 150c is a water-soluble colouring that may vary from pale yellow to dark brown.
E 150c is formed by a process called caramelization (the process of breaking down sugar by heating it at high temperature, thus removing the water content.
E 150c is then reformed into complex polymers, producing a sweet, nutty, or buttery flavor, which is golden-brown to dark brown in color).
E 150c is also called “ammonia caramel“ as they are created through the controlled heating of carbohydrate sources with ammonium compounds to produce colour bodies ranging from a light brown to dark red-brown.
The most common source of obtaining them are sugar beet or sugar cane but sometimes maize starch is used.
The main purpose of E 150c is that it adds or restores the colour of a food and also lends a bitter taste.
E 150c has great stability in alcohol and salt medium hence it is used to give colour and flavor to a range of food products containing alcohol and salt.
E150c is a permitted food colour worldwide.
The European Food Safety Authority has recommended a safe level of consumption for E150c, which is one of the oldest and most widely-used food colourings.
The carbohydrate source for caramel production may come from allergenic sources such as wheat, barley, or milk, so individuals with allergies may wish to avoid caramel colours or contact manufacturers to request information about allergen levels.
Ammonized caramel with E-number 150c - also called caramel colour - is a brown dye that is produced by a controlled heat treatment.
For example, glucose syrup, sucrose/invert sugar syrup and dextrose with added ammonia.
E 150c is used as a dye, partly to avoid confusion of capsules with different content and strength but also to protect the content from sunlight and thus ensure the quality of the active substances throughout the product's shelf life.
In 2011, the European Food Safety Council (EFSA) published a scientific assessment of the substance, which established an accepted daily intake of 0.3 grams / kg body weight.
E 150c can be found in coke, sauce colour, wine, chocolate, ice cream, confectionery and dark beer such as guinness.
Against this background, EFSA has established that certain sections of the population are at moderate risk of overusing E150c.
Used
Soy sauce, confectionery, alcoholic drinks, cheese, soft drinks, breakfast cereals, preserved vegetables, jams, jellies, marmalades and processed meats.
E 150c is a colorant that is an amorphous, dark brown product resulting from the controlled heat treatment of carbohydrates such as dextrose, sucrose, and malt syrup.
E 150c is available in liquid and powdered forms, providing shades of brown.
in coloring a food with caramel, the food components must have the same charge as the particles of caramel, otherwise the particles will attract one another and precipitate out. E 150c can exist as several types, for example, acid-proof caramel of negative charge which is used in carbonated beverages, acidified solutions, bakers’ and confectioners’ caramel which are used in baked goods; and dried caramel for dry mixes.
E 150c major uses are in coloring beverages such as colas and root beers and in baked goods.
Health considerations
E 150c is considered generally safe in the levels used in foods, though higher levels have been found to cause abnormally low white blood cell counts in mice and rats.
Synonyms
3,5-Dimethyl-1,2-cyclopentanedione
13494-07-0
3,5-Dimethylcyclopentane-1,2-dione
3,5-Dimethyl-1,2-cyclopentadione
1,2-Cyclopentanedione, 3,5-dimethyl-
Caramel
Fema3269
8028-89-5
caramel dione
CARAMEL COLOR A
starbld0016612
DSSTox_CID_27660
DSSTox_RID_82483
DSSTox_GSID_47660
SCHEMBL873396
CHEMBL3183686
DTXSID0047660
Tox21_302565
MFCD00143076
3,5-dimethyl-cyclopentane-1,2-dione
AKOS015898994
NCGC00256668-01
AS-61756
CAS-13494-07-0
3,5-Dimethyl-1,2-cyclopentadione, >=97%
CS-0238807
D95710
EN300-2009849
2-Hydroxy-3,5-dimethyl-2-cyclopenten-1-one, 9CI
W-108275
