Caramel

COEI-1-CARAME Caramel

N° SIN : 150

Object, origin and field of application

Caramel can be found in liquid form or solid form ranging in colour from dark brown to black. Colouring wine in the stricto sensu is not allowed but caramel is used as a colouring agent in certain liquor wines, spirit beverages of vitivinicultural origin and wine-based beverages.

Definitions

Caramel (or ordinary caramel) (Class I) (SIN: 150a)

Caramel (or ordinary caramel) is prepared by controlled heating of carbohydrates made up of glucose and fructose monomers and/or their respective polymers (for example, glucose syrup, saccharose and/or inverted sugars syrups). To favour caramelisation, acids, bases and salts excluding ammonium compounds can be used.

Caustic sulphite caramel (Class II) (SIN:150b)

Caustic sulphite caramel is prepared by controlled heating of carbohydrates as defined for ordinary caramel, with or without acids or bases, in the presence of sulphite compounds (sulphuric acid, potassium sulphite, potassium hydrogen sulphite, sodium sulphite and sodium hydrogen sulphite). No ammonium compounds are used.

Ammonia caramel (Class III) (SIN:150c)

Ammonia caramel is prepared by controlled heating of carbohydrates as defined for ordinary caramel, with or without acids or bases, in the presence of ammonium compounds (ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate, and ammonium phosphate). No sulphite compounds are used.

Ammonium sulphite caramel (Class IV) (SIN: 150d)

Ammonia sulphite caramel is prepared by controlled heating of carbohydrates as defined for ordinary caramel, with or without acids or bases, in the presence of sulphite and ammonium compounds (sulphuric acid, potassium sulphite, potassium hydrogen sulphite, sodium sulphite, sodium hydrogen sulphite, ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate, ammonium phosphate, ammonium sulphate, ammonium sulphite and ammonium hydrogen sulphite.

Labelling

The concentration of the product and whether it was mixed, must be indicated on the label in addition to the storage conditions.

Test trials

4.1. Intensity of the colouring

The intensity of the colouring is defined as the absorbance of a liquid solution of 0.1% (m/v) concentrated caramel measured in a 1 cm space of optical pathway with light waves of 610 nm.

4.2. Total Nitrogen

Apply the method described in Chapter II of the International Oenological Codex to 2 g of exactly measured caramel.

4.3. Preparation of the solution for the test trials

Place 2 g of caramel in a capsule; put in heat chamber at 105°C for 4 hours than incinerate carefully without going beyond 550°C.
Take the cinders and put in 10 ml of 10% hydrochloric acid (R). Heat a little and transfer to a graduated 50 ml flask and rinse the capsule with water and fill up to the indicator.

4.4. Heavy metals

Take 10 ml of the solution prepared for the trial tests as in point 4.3, and add 2 ml of 3.5 pH buffer solution (R) and 1.2 ml of thioacetamide reagent (R).
If the solution turns brown, it must be less brown than the control sample, as indicated in Chapter II of the International Oenological Codex.

4.5. Lead

Using the solution for test trials as prepared in the point 4.3, measure out the lead as indicated in Chapter II of the International Oenological Codex. Please refer to point 5 for maximum contents.

4.6. Mercury

Measure out the mercury using the method described in Chapter II of the International Oenological Codex.

Please refer to point 5 for maximum contents.

4.7. Cadmium

Test solution prepared according to point 4.3;

Measure out the cadmium using the method described in Chapter II of the International Oenological Codex.

Please refer to point 5 for maximum contents.

4.8. Arsenic

Test solution prepared according to point 4.3;
Measure out the arsenic using the method described in Chapter II of the International Oenological Codex.

Please refer to point 5 for maximum contents.

4.9. Colouring matter retained on DEAE cellulose