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Caramel

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INCI name
CARAMEL
Alternative names
Karamell, E 150a, Karamel, Saccharum Tostum, Zuckercouleur, Zuckerkulör, Einfacher
Origin
Plant-derived
Definition
Caramel (color). The substance obtained by controlled heat treatment of food-grade carbohydrates. Food-grade acids, alkalies, and salts may be used to assist carmelization. Food-grade antifoaming agents may be used in an amount not greater than that required to produce the intended effect. Consists essentially of colloidal aggregates that are dispersible in water but only partly dispersible in alcohol-water solutions. Depending upon the particular carmelizing agent used, may have a positive or negative colloidal charge in solution
INCI function
Cosmetic colorant
The INCI function describes solely the purpose of a cosmetic ingredient. It does not reveal its actual effects and skin compatibility. You'll find these and other characteristics below.
Characteristics
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CAS-No.
8028-89-5
EINECS/EILINCS-No.
232-435-9

Studies, literature and statements on Caramel

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