Talk:Caramel color

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Alternate spellings

Not sure how to include this, but Sulphite can also be spelt with an f and still be proper. Lsjzl 21:11, 9 June 2006 (UTC)[reply]

Fair use rationale for Image:Rc-cola-bottle.JPG

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BetacommandBot (talk) 17:41, 5 December 2007 (UTC)[reply]

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Calorie & Sugar Content of Caramel Color

Sugar and calorie-free cola contains caramel color - can caramel color be said to be sugar or calorie-free? Moletrouser (talk) 13:04, 11 March 2010 (UTC)[reply]

Caramel coloring is made from sugar and does contain some residual sugars after it has been produced. However, at normal use levels the caloric content is negligible. Skoot13 (talk) 16:20, 16 January 2012 (UTC)[reply]

Food allergies

I created a section on food allergies because caramel coloring is derived from several of the more common food allergens and may trigger allergic reactions in sensitive individuals. The section is U.S. centric as I did not find good sources outside the U.S. Anyone who finds other sources should either edit the article to add it or add below for someone else to make the edits. :-) —Preceding unsigned comment added by Geodanny (talk • contribs) 07:01, 20 May 2010 (UTC)[reply]

Good to see this is consistent with another article

It is good to see that this is consistent with the article on E numbers in what the different E numbers mean. I did know that caramel was E150, but until I looked at the latter article, I did not know that there were different lower case letters by E150 to represent different types of E numbers - so thank you for the information, Wikipedia! ACEOREVIVED (talk) 21:23, 5 May 2011 (UTC)[reply]

number of foods

There should be a reference on some of the foods in the list in the second paragraph. I seriously doubt the inclusion of caramel color in any: chocolate, potato chips, and pickles; and am not sure about many others on the list. — Preceding unsigned comment added by Gert2 (talk • contribs) 18:31, 25 November 2013 (UTC)[reply]

While a simple web search can show some food examples containing caramel color, I have added sources for a few foods or rational behind adding caramel color to the foods you had questions on (Skoot13 (talk) 19:55, 25 November 2013 (UTC))[reply]

Review by Consumer Reports

Hello! I work for Consumer Reports. My organization just did a study related to the subject of this article and I posted this text into the toxicology section. I think that everything is well-cited to good sources and I hope that I avoided making any kind of health claim by keeping the focus on safety testing, government guidelines, and the concept of product testing. If anyone has any questions or comments then ping me. What I wrote here is my own interpretation of the news. Thanks. Also, I cross posted this to 4-Methylimidazole. Blue Rasberry (talk) 18:02, 24 January 2014 (UTC)[reply]

I was interest in the nutritive properties of the foods I was eating. I thought caramel color had something to do with caramel and sugar. But I looked it up anyway. I found this article: http://www.consumerreports.org/cro/news/2014/01/caramel-color-the-health-risk-that-may-be-in-your-soda/index.htm and thought a reference would be good here. I found the above comment so decided to add my $0.02 worth. Just as a layman, I think it would be a good thing to mention - since I doubt anyone without specialized knowledge knows how much "caramel color" they eat daily! I just happened to be looking up a dry packaged onion soup mix when I found it listed in the ingredients. Ruthe — Preceding unsigned comment added by 172.9.120.133 (talk) 23:37, 27 November 2015 (UTC)[reply]

As mentioned above, the nutritional content of caramel coloring is negligible. During the manufacturing process the sugars polymerize with reactants to form color. The color components are virtually unabsorbed in the gastrointestinal tract and are not biologically available. The remaining caloric value of caramel colors can be attributed to unreacted sugars that remain after manufacture. So if you have 25% unreacted sugars in caramel color, it would contain 100 Cal/100g (based on the caloric content of sugar). Using this at 0.5% (which is a fairly high usage rate) would only add 0.5 Cal/100g to a food product. (Skoot13 (talk) 04:42, 28 November 2015 (UTC))[reply]

External links modified

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Chemistry

There should be a section on the chemistry of various caramel colors, including whether they retain traces of carbohydrates. —Anomalocaris (talk) 05:18, 24 June 2018 (UTC)[reply]

Amount of calories should be mentioned in the article (close to zero?)

As this is made from sugars, a layman might think this contains significant amount of sugars.

So this is safe for tooth enamel, no risk of dental caries?

--ee1518 (talk) 16:48, 22 February 2021 (UTC)[reply]

Caption needs editing for clarity

The caption about use in sauces is ambiguous, and the natural reading is false:

"In East Asia, the demand for caramel color in sauces exceeds that for beverages."

That sentence compares two demands: demand for caramel color, and demand for beverages. And it says that in Asia, the demand for caramel color is greater than the demand for beverages. That is false.

It should be rewritten to something like, e.g., "In East Asia, more caramel color is used in sauces than in beverages." I take no stand on whether that claim is true -- it needs the normal citation, verification, etc.. But at least it is not obviously false, as the current caption is. 74.69.164.136 (talk) 16:24, 17 June 2024 (UTC)[reply]