OBTENTION OF CARAMEL COLOR FOR CARBONATED BEVERAGES

Abstract

This work is done in order to evaluate a process for the preparation of caramel color to  produce carbonated soft drinks. The effect of the concentration of phosphoric acid and  ammonium hydroxide in caramel color properties such as density, pH, color and Brix is  evaluated and it is compared with a color pattern caramel color which was imported.  The results indicate that the prepared sample with 3.6 mL of phosphoric acid and 46 mL  of ammonium hydroxide has similar characteristics to the sample pattern. With this  sample, iromber and cola syrup is prepared, showing very good results for the case of  the cola, not so for iromber syrup. Durability studies are favorable, keeping the pH  constant and color stability.