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.

Others monographs:
FlucloronideMephenoxaloneSeratrodastMethoxyethylbenzeneboronic Acid
Diallyl TrisulfideDimethyl(methylene)ammonium IodideAmidomycinNitrosyl Chloride
FurametpyrSilicon DioxideLiatrisMilrinone
Carbanilic AcidIchthyopterinBordeaux MixtureMethyl Acrylate
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