Sugar color is needed for the manufacture of any confectionery. He is food coloring from pale yellow shades to dark brown with a taste of caramel. Most often, color is called burnt sugar. Caramelized sugar has been made since ancient times in products such as dough, sweets, alcohol, and so on. But what is it for?
Based on the word dye, you can guess that the main task of sugar color is product coloring. There are other purposes for the dye, but they are divided into 4 classes, each of which has its own functions:
- Additive E150a (I) - ordinary caramel made from carbohydrates after they heat treatment, in which there are no extra reagents;
- addition of E150b (II) - a dye obtained from alkaline sulfite technology;
- addition E150c (III) - the resulting dye is created from ammonia technology;
- the addition of E150d (IV) is a similar dye to the second item, but in this case it has already been produced using ammonia-sulfite technology.
The first addition of dye "A" most often called caramelization, which contains acids, salts and alkalis after special treatment. As in any other dye, E150a (I) contains several important components. For example, starch, fructose, sucrose, dextrose and molasses. All of them are sweeteners that are commonly available in grocery stores. The dye can be replaced as an acid, and components such as potassium, calcium, ammonium and sodium are present here as an alkali. The charge of the dye, in which certain components are present, can be both positive and negative.
In order for the result to be satisfactory, it is necessary to correctly compare the classification of the dye with the reagents, paying attention to the characteristics of the product. Due to the high temperature and density, no microorganisms can develop in the product, which once again proves the high quality. However, due to any dye, allergic reactions are possible. This is because each sugar color is made from certain components.
For example, glucose is obtained from wheat, lactose from milk, and malt syrup from barley. Therefore, when using products with different additives in the form of dyes, you should pay attention to the composition. But there are cases when some reagents in the composition may not be indicated. So, it happens in the case of the sulfide method when sulfites are contained in the product, but there is not a single word about them on the packaging. This is because the indicator of traces of sulfite or the component itself in the product is minimized and therefore allergic reactions are detected very rarely.
How to caramelize sugar
To make caramelized sugar for cognac, it will take from two to five years, because cognac is made from alcohol. But this can not be said about all cognacs, but only about those that are blended. If we talk about the recipe for cognac, then in this case you should have a special syrup, water and sugar color on hand, which is what we are talking about today. The last component is needed in order for the cognac color to be more saturated.
Many cognac manufacturers use caramel sugar, which once again confirms the safety of the components and their quality.
Cognacs in which caramel color is not added, can be quickly distinguished from others. Firstly, the main difference is the shade of cognac. Most often it is pale yellow or, conversely, light and saturated. But cognacs of this production scare away their customers, so you can very rarely notice cognacs without caramel sugar on the shelves.
How to make caramel syrup
To prepare caramel for a skate, you need a lot of experience in this area and a good knowledge of the recipes of several stages:
- Cooking caramel sugar;
- fortification;
- aging in oak barrels.
In cognac, the dye is added in the smallest amount for a rich shade. But the taste of the additive can be overlooked, since there is very little caramel color in cognac. In addition to cognac, color is added to other products for a more attractive look. By the way, the E150 additive is completely harmless to the body, so you should not worry when buying a product with a dye of this class.
caramel vodka
To make caramel for moonshine, it is necessary to pay more attention not to the shade of the drink, but to their taste qualities. To do this, the caramel should be a lighter color. Many say that moonshine is homemade cognac, so caramel for moonshine is also needed. To prepare caramel syrup at home for moonshine, there are two ways, it is wet and dry. Recipe for the first: water and sugar are needed, with the compatibility of which caramel is later obtained. In the second case, sugar must be dissolved in a hot container to the state of burnt sugar. Most often, experts in this field use the second method.
As for the number of ingredients, for the wet method, this recipe: you need 100 g of sugar, 100 ml of moonshine and only half a glass of water. All this must be mixed in a large saucepan and heated over a fire for about 15 minutes until the water evaporates and the liquid turns brown. For the dry method, you can use a frying pan with high sides heated over a fire and gradually pour sugar into it, without stopping stirring.
Sugar caramelization
After a brown foam appears instead of sugar, you need to reduce the heat and leave to warm up to a coffee color. After the liquid is ready, you will need another container, but already metal, in order to to put cooked food in the freezer. For best result do not add too much caramel to moonshine, this will only spoil the taste and color. About three drops per liter of moonshine will be enough.
This is how you can make a delicious syrup very quickly thanks to an accurate recipe.
Caramel is burnt sugar, which, when mixed with moonshine, softens its taste and gives the drink a noble brown color. 2-3 grams of caramel is enough per liter of distillate to improve the taste of the drink. Refinement with sugar is more developed in cognac production, but it is also quite applicable for moonshine. We will tell you how to quickly and easily prepare and mix caramel this caramel with our moonshine.
On the Internet pages most often mention about wet And dry how to make caramel. We will add another option, which we called " fast and efficient". With it, you will stain the minimum amount of dishes and quickly achieve the color and taste of moonshine you need.
To implement this method, you will need metal spoon, towel, sugar And Fire. If you have more than 3 liters of moonshine, then take a tablespoon, and if less, then a teaspoon is ideal. The whole process is carried out in several stages:
- Sugar is poured into a spoon (without a slide).
- Holding the spoon with a towel, start melting the sugar over the fire.
- Keep doing this until the sugar is completely caramelized and starts to foam. The caramel should be completely black.
- Remove the spoon from the heat and let the sugar harden slightly (3-5 minutes).
- You don’t need to tear the caramel off the spoon, just drop it into the jar with it and start stirring. After some time, the caramel will begin to dissolve, and the drink will change color.
- Get the most beautiful, in your opinion, color, then stop this process.
- Let the drink stand for a day or two and start tasting.
Observe safety precautions during heating (heat the sugar slowly and hold the spoon only with a towel). Burnt sugar can burn extremely badly.
It is very important not to overdo it with the amount of caramel, otherwise the drink will give off unpleasant burnt notes in taste. To achieve a dark color in the drink is impractical, it is better to paint over it to lighter tones.
Dry recipe for making caramel for moonshine
This method is most popular with moonshiners, as it allows you to immediately prepare a lot of carameline for our strong alcoholic drink. To implement it, we need thin-walled saucepan, sugar And Fire.
- We put a dry pan on the fire and pour 1/2 of the total sugar.
- We begin to melt the sugar and when it turns brown, add the remaining half of the granulated sugar.
- Now just heat and constantly stir the contents of the pan.
- After the brown stage, the sugar will begin to darken. Our task is to get absolutely black caramel, which will begin to give off the smell of burnt sweetness.
- Cool the finished caramel on the balcony until completely solidified, then beat off the walls with a small rolling pin or mortar.
- Store the finished caramel in the freezer.
The only disadvantage of this method is the damage to the pan, which begins to fade over time. That is why for caramelization they use old dishes, which are not a pity for such procedures.
The most understandable video is the video from Moonshine Sanych. The famous moonshiner Konstantin shows the whole process of making caramel in a saucepan, and even describes all the stages in detail. Be sure to watch this video if you are going to use this particular dry method.
Wet method of making sugar color (syrup)
The wet method allows you to get a concentrated dark-colored alcoholic syrup in which caramel is dissolved. To ennoble moonshine, you just need to pour some of this solution into the drink and achieve the desired organoleptic properties. We'll need sugar(100g), water(130 ml), lemon acid(1 gram), moonshine 40%(100 ml), pot And Fire.
The preparation looks like this:
- Pour 100 grams of sugar and 100 grams of water into a saucepan. We start to heat up.
- We evaporate the water and heat the sugar over low heat for about 15 minutes until a darkish amber hue.
- Remove from heat and let the caramel cool completely.
- Pour 100 ml of moonshine into the pan and add 1 gram citric acid. Stir the solution for 10-15 minutes until the hard caramel is completely dissolved.
- When there is no more strength left to interfere, add 30 ml of water, shake the pan a little more and pour the resulting mixture into a storage container (a glass bottle, for example).
- Store the color in the refrigerator and, if necessary, pour it into a container with moonshine to ennoble the drink.
The resulting caramel dissolves in advance in moonshine and water, so the method is called wet. It turns out something similar to a balm, which is mixed with distillate to give taste and color to the drink.
Good video prepared by Youtube channel Alkofan. The author completes the whole process in front of our eyes and describes in detail his actions. It becomes clear that it is not so easy to prepare such carameline and definitely the amount of time will still have to be spent.
Sugar color, or additive E150, is a food coloring that dissolves in water. In everyday life, it is known as burnt sugar and is used in the manufacture of confectionery. It has a taste of caramel, slightly bitter, and the smell of burnt sugar. The color of the color can be from light yellow to brown.
Color has been used for a long time. This is one of the most ancient dyes. The additive is found in almost every type of industrial product: chocolate, sweets, brown bread, alcohol, dough, and many others.
Why is a supplement needed?
main function natural dye sugar coloring is in the coloring of products. But the E150 additive has another purpose. It is added to soft drinks as an emulsifier - it prevents the formation of flakes and turbidity of the product. Light-protective substances do not allow the components of the drink to oxidize.
Dye called "sugar color" is divided into 4 classes.
The classification is based on the methods of obtaining and the properties of the additive:
- Additive E150a (I). This plain caramel, which is obtained by thermal processing of carbohydrates. In this case, third-party substances are not used;
- Additive E150b (II). It is made thanks to alkaline-sulfite technology;
- Additive E150c (III). This caramel is obtained using ammonia technology;
- Additive E150d (IV). It can be made using ammonia-sulfite technology.
The preparation of sugar color E150 is called "caramelization". During processing, alkalis, salts and acids are present. The main component in the manufacture is fructose, dextrose, sucrose, molasses, starch - all sweeteners are inexpensive and affordable.
Sulfurous, phosphoric, acetic, citric, sulfuric acids can be used as acids. Sodium, ammonium, calcium, potassium act as an alkali.
Depending on which reagents are used, the charge of the dye can be negative or positive. In order not to form a precipitate, it is important to choose the right class of dye. To do this, take into account the physico-chemical characteristics of the product.
Features of use
Natural dye has microbiological stability - it is produced at high temperatures, and the density does not allow microorganisms to develop.
Glucose is obtained from wheat, malt syrup from barley, and lactose from milk. This explains why color can cause allergic reactions. All people who have a reaction to these substances should be wary of the supplement - sugar color can harm them.
If the sulfite method is used, the final product may contain sulfites or traces thereof. However, this figure is very small, and rarely causes allergies. Therefore, its presence is not always indicated on the packaging.
JECFA has established that 160-220 mg/kg body weight can be consumed per day, depending on which class the supplement belongs to. E150a is considered safe for the body, so its daily dose is not regulated.
Is there color in cognac?
Ordinary cognac is obtained from alcohol, which is aged for 2-3 years. In order for this drink to be called vintage, the exposure must be at least 5 years. There is a special technology, alcohols are blended. But the composition of cognac includes not only alcohols.
The label should indicate that the drink contains water, sugar color and syrup. Sugar color is present in cognac in order to give it an intense color. It is added by almost all manufacturers.
If the drink is prepared without this additive, it is easy to "declassify". Cognac will have a light, yellowish tint, unsaturated and shallow. As a rule, this scares off the buyer, so such drinks are rare.
Color production technology is very complex, problematic preparation requires certain experience and includes such basic steps:
- cooking;
- Fortification;
- Aged in oak barrels.
The additive gives a rich color, but does not affect the taste and aroma. In addition, in brandy it is in small quantities.
Kohler is widely used in the food industry to give a marketable appearance to unattractive and unappetizing products.
Sugar color I simple is a food additive related to natural or identical natural dyes.
E150a Simple sugar color I usually looks like a thick, viscous liquid, solution or powder, has a dark brown color, a bitter taste and a characteristic burnt smell. As a rule, E150a Sugar color I simple is produced by heating and thermal decomposition of carbohydrates. The dye is highly soluble in, and alcoholic beverages, does not change its properties when exposed to light and heating. E150a is most often obtained from sugar or cane.
E150a is one of the most common dyes used in food and beverages. Due to the caramel taste and smell, most often Sugar color is used for the production, and, as well. With E150a you can give any shade of your products: from light amber to dark brown. In addition, E150a acts as an emulsifier. Other products that contain E150a are yogurts, preserves and jams, chocolate, chips, many types of canned foods: vegetables, berries and fruits, and some meat products- sausages, boiled sausage, pates.
Uncontrolled consumption of foods containing food supplement E150a, causes disturbances in the activity of the gastrointestinal tract - indigestion, constipation and bloating.
Use of E150a Sugar color I simple in Russia
Throughout the territory Russian Federation allowed to use E150a as a dye for food products, in the production of medicines and cosmetics. It is considered the safest of the line and natural, which causes its expensive cost.
Sugar color, or additive E150, is a food coloring that dissolves in water. In everyday life, it is known as burnt sugar and is used in the manufacture of confectionery. It has a taste of caramel, slightly bitter, and the smell of burnt sugar. The color of the color can be from light yellow to brown.
Color has been used for a long time. This is one of the most ancient dyes. The additive is found in almost every type of industrial product: chocolate, sweets, brown bread, alcohol, dough, and many others.
Why is a supplement needed?
The main function of natural dye sugar color is to color products. But the E150 additive has another purpose. It is added to soft drinks as an emulsifier - it prevents the formation of flakes and turbidity of the product. Light-protective substances do not allow the components of the drink to oxidize.
The dye called "sugar color" is divided into 4 classes.
The classification is based on the methods of obtaining and the properties of the additive:
- Additive E150a (I). This is a simple caramel, which is obtained by thermal processing of carbohydrates. In this case, third-party substances are not used;
- Additive E150b (II). It is made thanks to alkaline-sulfite technology;
- Additive E150c (III). This caramel is obtained using ammonia technology;
- Additive E150d (IV). It can be made using ammonia-sulfite technology.
The preparation of sugar color E150 is called "caramelization". During processing, alkalis, salts and acids are present. The main component in the manufacture is fructose, dextrose, sucrose, molasses, starch - all sweeteners are inexpensive and affordable.
Sulfurous, phosphoric, acetic, citric, sulfuric acids can be used as acids. Sodium, ammonium, calcium, potassium act as an alkali.
Depending on which reagents are used, the charge of the dye can be negative or positive. In order not to form a precipitate, it is important to choose the right class of dye. To do this, take into account the physico-chemical characteristics of the product.
Features of use
Natural dye has microbiological stability - it is produced at high temperatures, and the density does not allow microorganisms to develop.
Glucose is obtained from wheat, malt syrup from barley, and lactose from milk. This explains why color can cause allergic reactions. All people who have a reaction to these substances should be wary of the supplement - sugar color can harm them.
If the sulfite method is used, the final product may contain sulfites or traces thereof. However, this figure is very small, and rarely causes allergies. Therefore, its presence is not always indicated on the packaging.
JECFA has established that 160-220 mg/kg body weight can be consumed per day, depending on which class the supplement belongs to. E150a is considered safe for the body, so its daily dose is not regulated.
Is there color in cognac?
Ordinary cognac is obtained from alcohol, which is aged for 2-3 years. In order for this drink to be called vintage, the exposure must be at least 5 years. There is a special technology, alcohols are blended. But the composition of cognac includes not only alcohols.
The label should indicate that the drink contains water, sugar color and syrup. Sugar color is present in cognac in order to give it an intense color. It is added by almost all manufacturers.
If the drink is prepared without this additive, it is easy to "declassify" it. Cognac will have a light, yellowish tint, unsaturated and shallow. As a rule, this scares off the buyer, so such drinks are rare.
Color production technology is very complex, problematic preparation requires certain experience and includes the following main steps:
The additive gives a rich color, but does not affect the taste and aroma. In addition, in brandy it is in small quantities.
Kohler is widely used in the food industry to give a marketable appearance to unattractive and unappetizing products.
Thanks to him, they look bright, lively and interesting. E150 belongs to a safe class, so you do not need to be afraid of this additive, it will not harm your health.
