(kar' a mel).
Caramel is a concentrated solution of the product obtained by heating sugar or glucose until the sweet taste is destroyed and a uniform dark brown mass results, a small amount of alkali or of alkaline carbonate or a trace of mineral acid being added while heating.
[NoteWhere included in articles for coloring purposes, Caramel complies with the regulations of the FDA concerning color additives (21 CFR 73.85, caramel). ]
• Arsenic, Method II 211: NMT 3 ppm
• Lead 251: NMT 10 ppm
• Ash: It swells when incinerated, and forms a coke-like charcoal that burns off only after prolonged heating at a high temperature. It yields NMT 8.0% of ash.
• Microbial Enumeration Tests 61 and Tests for Specified Microorganisms 62: Meets the requirements of the tests for absence of Salmonella species and Escherichia coli
• Specific Gravity 841: NLT 1.30
• Purity: The addition of 0.5 mL of phosphoric acid to 20 mL of a solution (1 in 20) produces no precipitate.
• Packaging and Storage: Preserve in tight containers.
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USP35NF30 Page 1728