e150 Caramel

Food additives in the category of synthetic colorants. They give a color from brown to black and they are allowed in any type of food. They can be found in some counterfit soy sauces, where, if the presence of caramel is not labeled, it can be seen by infiltrating the color on the glass walls, above the liquid level. They are obtained by heating and burning sugars (glucose, fructose) until carbonization mixed or not with acidic or alkaline substances. Burning sugars takes place in the absence or presence of ammonia, sodium or potassium sulphites, or combinations of these. The presence of ammonia or sulphites leads to accentuation and intesification of the color. They are soluble in water and have a specific, sometimes bitter taste.

Other additives

e953 Isomalt
Food additive with multiple functions. It is a natural product with anti-caking, thickening, emulsifying, glazing role and is a substance-support for other additives and sweeteners. Due to its high temperature stability, this sweetener is successfully used in heat-treated…
e955 Sucralose
Food additive with sweetening role, obtained by chemical processes from regular sugar, being 600 times sweeter than sugar, very stable at any pH and at high temperatures, as well as over time, thus allowing its use in a…
e957 Thaumatin
Food additive with flavor enhancing and sweetening role. It is a natural product, obtained from the katemfe’s fruit seed husks of the Thaumatococcus daniellii shrub that grows in West Africa. As a sweetener, thaumatin is 2000 times sweeter…
Food additives