Karmel w żywności
Caramel in food

Summary/Abstract: Colour plays an important role when consumer is choosing and evaluating the attractiveness of the food. Addition of colorants to the food is used to restore or reinforce color lost during processing or storage. The aim of the study was to characterize caramel, the longest-used food colorant. The mechanism of caramel formation has been presented. The classification of caramels as well as opportunities of their application has been described. Also law regulations about caramels addition to the food products have been presented. Additional compounds formed during the caramelization with the respect to their potential toxic properties has been described.

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