Caramel
Structural Formula Vector Image
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.

Other Monographs:
Gadobenate DimeglumineFluoxetineEndobenzyline Bromide4,4'-Iminodicyclohexanecarboxylic Acid
ButoxycaineCivetoneEquolStrontium Nitrate
EuonymusAllopregnane-3α,20α-diolCoumaranFluoxymesterone
Potassium Tetraiodoaurate(III)ChiclePhendimetrazineCodeine N-Oxide
©2006-2020 DrugFuture->Chemical Index Database