Caramel coloring

Caramel coloring is a liquid or powdered food additive used to give a dark brown or amber tone to a wide variety of culinary preparations, from beverages to desserts, sauces, and baked goods. It is obtained through the controlled caramelization of sugars, generally glucose or sucrose, subjected to high temperatures in the presence of acids, alkalis, or salts, which gives it its characteristic color and slightly bitter flavor.

The origin of caramel coloring dates back to traditional caramelization processes, used for centuries to improve the appearance and visual appeal of food and beverages. Its industrial production has allowed for its widespread use in modern cooking and the global food industry.

Among its main properties, its high stability against light, heat, and pH changes stands out, making it a very versatile and long-lasting coloring for different preparations. Furthermore, it does not add significant sweet flavor, preserving the dish's original flavor profile. It is an ingredient suitable for vegan diets and is generally considered safe for consumption within permitted doses.

In different Latin American countries, caramel coloring may also be known as liquid caramel or caramel color. In cooking recipes, it is frequently used to color dark sauces, broths, marinades, soft drinks, and candies, facilitating an attractive and appetizing visual finish.