Title: Caramel

Additional Names: Burnt sugar coloring; burnt sugar

Literature References: Made by heating sugar or glucose, adding small quantities of alkali, alkaline carbonate or a trace of mineral acid during the heating.

Properties: Dark-brown, thick liq; pleasant, bitter taste; odor of burnt sugar. d about 1.35. Sol in water, dil alc. Insol in benzene, chloroform, ether, acetone, petr ether, oil turpentine.

Density: d about 1.35

Use: Coloring foods, confectionery, galenicals.