Uses: Plain Caramel can be found in beer, brown bread, buns, chocolate, biscuits, brandy, chocolate flavoured flour based confectionery, coatings, decorations, fillings and toppings, crisps, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, glucose tablets, gravy browning, ice cream, jams, milk desserts, pancakes, pickles, sauces and dressings, soft drinks particularly cola drinks, stouts, sweets, vinegar, whisky and wines.
The HACSG* recommends to avoid it as it can cause hyperactivity. Some caramels may damage genes, slow down growth, cause enlargement of the intestines and kidneys and may destroy vitamin B.
Not recommended for consumption by children.
The types of caramel colour available include plain (spirit) plain caramel (prepared by controlled heat treatment of carbohydrates with or without an acid or base), caustic sulphite caramel (produced by heat treatment of carbohydrates with sulphur containing compounds), ammonia caramel (heat treatment in the presence of ammonia) and sulphite ammonia caramel.
It can be manufactured without ammonia.
* Hyperactive Children Support Group (HACSG) (Canada)
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