The differences are as follows:
1, different definitions
Caramel pigment is a natural pigment, which is widely used in food and is an important member of food additives.
Caramel pigment is a complex reddish-brown or dark-brown mixture formed by dehydration, decomposition and polymerization of sugar substances (such as maltose, sucrose, molasses, invert sugar, lactose, maltose syrup and hydrolysis products of starch). At high temperature, some of them are colloidal aggregates, which are widely used semi-natural food pigments.
2, the production method is different
Caramel is a substance formed by incomplete decomposition and dehydration of maltose or sucrose at high temperature. Ammonia, ammonium sulfate, ammonium bicarbonate and urea are used as catalysts, which are ammonia-based and non-ammonia-based.
Caramel pigment is a sauce color made of sugar, which has good stability to acid and salt, high red chroma and low coloring power. If starch or glucose is used as raw material, acid, alkali or salt can be used as catalyst to produce sauce color. The product prepared with alkali as catalyst has strong alkali resistance and high red color, and is unstable to acid and salt. However, those prepared with acid as catalyst are stable to acid and salt, with high red color, but low coloring power.
3. Different uses
Uses of caramel: used as colorant for soy sauce, candy, vinegar, beer, etc. It is also used in medicine.
Main uses of caramel pigment: According to the Hygienic Standard for the Use of Food Additives (GB 2760- 1996), caramel pigment produced with or without ammonium salt can be used in canned food, candy, beverage, ice cream, soy sauce, vinegar, popsicles, ice cream and biscuits, and can be added according to the needs of normal production. Caramel produced by ammonium sulfite method can be used in yellow rice wine and wine according to the needs of normal production.
References:
Baidu encyclopedia-caramel color
References:
Baidu encyclopedia-caramel pigment