Caramel
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.

Others monographs:
Phenylacetic AcidCeftibutenRutheniumNorhyoscyamine
Ammonium FormateCarbetapentaneBentazonPotassium Molybdate(VI)
PhenforminAppel's SaltDiphenylacetic AcidPotassium Thioantimonate(V)
Mevaldic Acidα-PineneInsulinTectorigenin
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