What is sugar color? How to make sugar coloring at home. What is food additive E150 – sugar color

Even good pure moonshine can be improved by giving it a noble dark color. This will make it look like cognac or whiskey and add variety to the appearance of the drinks consumed during the feast. For this purpose, specially prepared caramel, called kohler, is added to moonshine. And giving a homemade drink a new look is the caramelization of moonshine. Properly prepared color does not affect the taste of alcohol, but only changes its color.

Making caramel is a process of thermal breakdown of sugar. The result is a natural dye that is resistant to sunlight and suitable for long-term storage. Added to strong alcohol, it does not impart a sweet taste to the alcohol, but intensely colors it with a noble color.

Caramel for moonshine

Don't think that there is anything reprehensible in this. Caramel coloring is used in the production of natural cognacs. Even long-term aging in oak barrels does not always give the drink the required richness. Therefore, light yellow cognac is tinted with a caramel-based color. So giving the same color to homemade moonshine is all the more acceptable.

Caramel color is added to alcohol in small quantities. Therefore, its sweet taste is not felt in strong moonshine. Of course, if you add caramel to low-alcohol drinks, its presence can be felt. Adding large doses of color results in a sweet drink similar to a balm.

However, there are lovers who strive not only to color the prepared moonshine, but also to give it a bit of sweetness. In this case, it is recommended not to bring the color to a dark color. Light-colored caramel has a sweeter taste.

Basic cooking rules

Caramel color is obtained by melting sugar grains to a liquid homogeneous mass and bringing it to a boil. But there is one subtlety. When melted sugar is heated, different caramelization products are formed successively. Carmelan and carmelene are what you need. They are formed at temperatures of 160–190 °C.

But at a temperature of 200 ° C, carmelin is formed. It is not suitable for coloring alcohol, since it does not dissolve in water, and when added to moonshine it can give it a cloudy color. Of course, no one controls the preparation of caramel with a thermometer. You have to monitor the consistency and color of the melted sugar. Here you need more experience as a pastry chef.

There are two methods for preparing color - with and without adding water. It is believed that caramel prepared without water is better suited for coloring moonshine. But its preparation requires more care and experience in determining readiness. When adding water, the likelihood of the sugar mass burning is not so great. How to prepare the color, everyone decides for themselves. Both options require a thick-bottomed pan.

Wet method

According to this method, sugar is dissolved in water in equal proportions before heating: 100 ml of water is poured into 100 g of sugar. The quality of the liquid is important, so tap water is not suitable, you need spring or bottled water.

Sugar is poured into a frying pan or saucepan and filled with water. The whole process occurs with continuous stirring with a wooden spatula.
Bring to a low boil over the heat, and when foam forms, reduce the heat to a minimum.
When the water has almost evaporated, the sugar mass will begin to darken and become thick. It is important not to overheat it. Readiness is determined by color and thickness. The finished caramel will become the color of strongly brewed tea, and should flow from the spatula in thin threads. From the moment of boiling until ready, it takes about 15 minutes.
The finished mass is removed from the heat and cools to room temperature. At the same time, it hardens.
The next stage is dissolving the caramel mass in alcohol. It is clear that it is better to take the alcohol for which the coloring is done. But it should be noted that caramel dissolves best in alcohol with a strength of 40–45°. If the moonshine is stronger, you can dilute it slightly.
Moonshine is poured into a bowl with hardened caramel. Its volume corresponds to the amount of sugar. Take 100 g of sugar and pour in 100 ml of moonshine. It is recommended to sprinkle a few grains of citric acid onto the hardened caramel before adding alcohol. It is believed that it contributes to the uniformity of the finished color. But you don't have to do this.
The poured alcohol is shaken and stirred until the caramel stops dissolving in it. Be patient, this won't happen quickly. Perhaps a little color will remain undissolved - that's not a big deal.
If the dissolution goes very poorly, then you can warm the saucepan a little. This must be done carefully, as you can burn the caramel and the solution will turn out bitter. And strong alcohol can catch fire.
Add a little water to the caramel solution in moonshine to bring the final color strength to 20–25°.
The finished drink is poured into a container with a sealed stopper and sent for storage. You can keep it in the refrigerator, but they say it stays just as good without it.

Dry method

This method requires constant attention to the strength of the fire and the state of the molten mass. Since the process is carried out in the absence of water, there is a risk of burning the caramel. You have to stir the sugar mass all the time, so you need to take a wide bowl that is convenient for stirring. Apart from sugar, nothing else is needed, so no proportions need to be specified. Sugar is taken in the amount required to prepare the desired volume of color.

The dish is placed on the fire and sugar is poured into it in portions. You don't need to add all the sugar at once.
Stirring continuously, wait until the sugar melts to a thick liquid. Add the next portion and get it melted again. And so - several times.
As you melt the sugar, foam will form. It should not be allowed to be thick and high. Stir vigorously, reduce heat if necessary.
As the temperature of the molten mass increases, foam will stop forming, but bubbles will appear - the thick liquid will boil. At this stage, the fire is reduced so that the boil does not stop, but is not violent.
Wait until the boiling liquid acquires the color desired for the moonshine dye and turn off the heat.
Pour the finished color into the prepared dishes.

Expert opinion

Levandovsky Dmitry

Moonshine expert

The crucial moment is the boiling of the molten mass. This means that the temperature is approaching 200 °C. It is important to turn down the heat in time so as not to cross this point.

How to add color to moonshine?

A common recommendation is a few drops of color per liter of strong alcoholic drink. But this is an average value that does not have to be strictly followed. The intensity of coloring is affected by both the quality of the color and the quality of the moonshine. So you need to focus on your own wishes and feelings. The color change does not occur immediately: coloring the entire volume takes several minutes. For the first time, of course, you need to start with a small amount, with possible additions. And then the acquired experience comes to the rescue.

By learning how to make caramel for moonshine, you can always turn a banal drink into a beautiful alcoholic drink.

Caramel for moonshine is the final stage of preparing the drink. This process is no longer required for the taste, but for the type of alcohol. Moonshine with brown tints looks noble and is somewhat reminiscent of cognac, whiskey and other expensive drinks. Sometimes it will be difficult to distinguish correctly and efficiently distilled moonshine from cognac by taste.

But even after long aging on oak chips or in barrels, the color of the drink remains light yellow. To achieve aesthetics, you can additionally color the moonshine. The procedure is used not only in relation to this type of alcohol. Cognacs at large factories are sometimes also painted over. Moreover, most techniques do not harm the taste, and even add additional charm and aroma.

Making caramel for moonshine

Drinks can be colored using herbs, infusions and teas. But an interesting and easy way of coloring is with caramel. It is even added to French cognacs. The coloring made from caramel is called kohler. If prepared correctly, it will not affect the taste of moonshine and will not make the drink cloudy. The procedure is easily carried out at home, and the raw materials are always at hand.

And caramel color is a substance that does not fade even in the sun over time. The taste of caramel is felt in drinks only in strong concentrations or in low-alcohol products such as beer. The technology is used not only for moonshine, but also for other types of homemade drinks.

Sugar color recipe

To make caramel you will need the following products:

Sugar - 100 grams.
Bottled water - 130 milliliters.
Vodka (distillate, alcohol 40 degrees) - 100 milliliters.
Citric acid - 5-6 grains. This ingredient is optional.

The essence of citric acid is that it makes the caramel structure more uniform. The quantity should not be large. Citric acid is more relevant for inverting sugar than for making color.

The algorithm of actions and caramelization of the drink is as follows:

Sugar is mixed in a saucepan with water in equal proportions (take 100 grams of sugar per 100 milliliters of water).
The contents of the pan are brought to a boil. It is important that the container for making caramel has a non-stick coating.
As soon as the sugar begins to melt and the first bubbles appear, and the consistency of the liquid becomes viscous, it is necessary to reduce the heat to a minimum.
After the water evaporates, the desired caramel shade will appear. The main thing at this stage is not to burn the sugar.
The required color temperature is 190-200 degrees Celsius. If this indicator is higher, then the moonshine after adding caramel will become cloudy or darken too much.
As soon as the sugar reaches the color shade of brewed tea, it must be removed from the stove. From the moment the water evaporates to the required consistency and color, approximately 15 minutes pass.
The liquid must be cooled to room temperature, and it is important to stir the contents of the pan. The sugar will harden slightly during the process. If the caramel hardens completely, it will be unsuitable for adding to moonshine, since it will not want to dissolve. You can also add a couple of tablespoons of boiling water, then the caramel will not harden even without stirring.
Citric acid is added to the color if desired.
Along with the acid, a small portion of alcohol (about 100 milliliters) is added. It is important to add exactly the type of alcohol that will be mixed later. If you add another distillate or a drink with a different strength, the moonshine will become cloudy after tinting.
Next, stir the caramel with a spoon until the liquid with alcohol becomes a homogeneous mass. This is a long stage.
If the caramel has hardened too much and does not want to dissolve, you can put the container back on the stove and warm it up a little. The main thing is to remember that high-strength alcohol also heats up along with it. Therefore, it is important to do everything in moderation and carefully.
When only small particles of caramel remain at the bottom, which is the norm, you should add 30 milliliters of water. This is done in order to reduce the color strength to 40-45 degrees. Water is added right now, since according to the technology, burnt sugar needs to be dissolved in a liquid with a strength of 40-45 degrees.
As soon as the liquid stops dissolving the caramel remaining at the bottom, you should pour the finished color into a storage container (preferably a glass jar). The remaining burnt sugar can be crumbled if desired and thrown into a container with color.

The result is a sugar concentrate with a rich dark hue and a slight caramel scent. This substance can be stored either in the refrigerator or in a room at room temperature. Sugar dye does not spoil for a very long time, since microorganisms do not grow in it. But it is best to immediately use the color for its intended purpose.

There are no proportions for the amount of color for a distillate; it all depends on the desired shade and quality of the alcohol, its original color. To begin with, you can use two or three drops of color per liter of drink, stir, wait 3-5 minutes, and then tint again if desired.

The use of color shows the skill of the distiller and the desire to obtain the perfect alcohol. This procedure is carried out when there is time, as well as to surprise guests with the beauty of moonshine in everyday conditions.

Caramel is burnt sugar, which, when mixed with moonshine, softens its taste and gives the drink a noble brown color. Per liter of distillate, 2–3 grams of caramel is enough to improve the organoleptic properties of the drink. Sugar refinement is more developed in cognac production, but it is also quite applicable for moonshine. We will tell you how to quickly and easily prepare and mix this caramel with our moonshine.

On the Internet pages they most often mention wet And dry ways to make caramel. We will add another option, which we call “ fast and efficient" With it you will dirty a minimum amount of dishes and quite quickly achieve the color and taste of moonshine you need.

To implement this method you will need metal spoon, towel, sugar And fire. If you have more than 3 liters of moonshine, then take a tablespoon, and if less, then a teaspoon is ideal. The whole process is carried out in several stages:

Sugar is poured into a spoon (without a slide).
Holding the spoon with a towel, begin to melt the sugar over the fire.
Continue doing this until the sugar is completely caramelized and begins to foam. The caramel should become completely black.
Remove the spoon from the heat and let the sugar harden a little (3-5 minutes).
There is no need to remove the caramel from the spoon, just put it in the jar together with it and start stirring. After some time, the caramel will begin to dissolve and the drink will change color.
Achieve the most beautiful color in your opinion, and then stop this process.
Let the drink sit for a day or two and start tasting.

Use safety precautions when heating (heat the sugar slowly and only hold the spoon with a towel). Burnt sugar can burn extremely badly.

It is very important not to overdo it with the amount of caramel, otherwise the drink will give off unpleasant burnt notes in taste. It is not advisable to achieve a dark color for the drink; it is better to paint it over to lighter tones.

Dry recipe for making caramel for moonshine

This method is most popular among moonshiners, as it allows you to immediately prepare a lot of caramel for our strong alcoholic drink. To implement it we need thin-walled saucepan, sugar And fire.

Place a dry pan on the fire and pour in 1/2 of the total sugar.
We begin to melt the sugar and when it turns brown, add the remaining half of the granulated sugar.
Now just heat and constantly stir the contents of the pan.
After the brown stage, the sugar will begin to darken. Our task is to obtain absolutely black caramel, which will begin to give off the smell of burnt sweetness.
Cool the finished caramel on the balcony until it hardens completely, then beat it off the walls with a small rolling pin or mortar.
Store the finished caramel in the freezer.

The only disadvantage of this method is damage to the pan, which begins to fade over time. That is why for caramelization they use old dishes, which are not a pity for such procedures.

The most understandable video is considered to be from Sanych's moonshine. The famous moonshiner Konstantin shows the entire process of preparing caramel in a saucepan, and even describes in detail all the stages. Be sure to watch this video if you are going to use this particular dry method.

Wet method for preparing sugar color (syrup)

The wet method allows you to obtain a concentrated, dark-colored alcoholic syrup in which caramel is dissolved. To refine moonshine, you just need to pour part of this solution into the drink and achieve the desired organoleptic properties. We will need sugar(100g), water(130 ml), lemon acid(1 gram), moonshine 40%(100 ml), pot And fire.

The preparation looks like this:

Pour 100 grams of sugar and 100 grams of water into a saucepan. Let's start heating.
Evaporate the water and heat the sugar over low heat for about 15 minutes until it turns a dark amber color.
Remove from heat and cool the caramel until completely hardened.
Pour 100 ml of moonshine into a saucepan and add 1 gram of citric acid. Stir the solution for 10–15 minutes until the hard caramel is completely dissolved.
When you no longer have the strength to stir, add 30 ml of water, shake the pan a little more and pour the resulting mixture into a storage container (a glass bottle, for example).
Store the color in the refrigerator and, if necessary, pour it into a container with moonshine to enhance the drink.

The resulting caramel is pre-dissolved in moonshine and water, which is why the method is called wet. The result is something similar to a balm, which is mixed with distillate to give taste and color to the drink.

Good video prepared by Youtube channel Alcophan. The author goes through the entire process before our eyes and describes his actions in detail. It becomes clear that preparing such caramel is not so easy and you will still have to spend a certain amount of time.

The article describes the food additive (dye) sugar color (E150, caramel, caramel color), its use, effect on the body, harm and benefit, composition, consumer reviews

Functions performed

dye

Legality of use

Ukraine

Russia

What is food additive E150 – sugar color?

Sugar, or caramel, coloring is a soluble food coloring. Sugar color (food additive E150) is produced either by simply exposing carbohydrates to high temperatures, or by adding various acids, alkalis and/or salts. This process is known as "caramelization". In this case, carbohydrates are oxidized much deeper than what happens during the production of caramel candies.

Sugar color has the smell of burnt sugar and a bitter taste. The color of this food coloring ranges from pale yellow and amber to dark brown. Depending on the method of production, the E150 food additive may belong to one of the following classes:

E150a – sugar color I simple (simple caramel obtained by heating carbohydrates without the use of any chemicals); typical applications: whiskey and other spirits;
E150b – sugar color II, obtained using “alkali-sulfite” technology (alkali-sulfite caramel); Typical examples of use: cognac, sherry, some types of vinegar;
E150c or sugar color III, obtained using “ammonia” technology (ammonia caramel); typical applications: beer, sauces, confectionery;
E150d or sugar color IV, obtained using “sulfite-ammonia” technology (ammonia-sulfite caramel); Typical applications: soft drinks.

Caramel color food coloring is produced from available food raw materials, which contain fructose, glucose, invert sugar, sucrose, malt syrup, molasses, starch hydrolysates and its constituent elements.

As for acids, sulfuric, phosphoric, sulfurous, citric and acetic acids can be used in the caramelization process. Among the alkalis, ammonium, sodium, potassium and calcium hydroxide derivatives take part in this process.

In addition, salts such as ammonium, sodium, potassium carbonate, bicarbonate, phosphoric acid (including mono- and dibasic), sulfuric acid and bisulfite can be used.

Sugar color, E150 – effects on the body, harm or benefit?

Caramel color E150 is a globally approved food additive, however, the methods of its use and restrictions regarding the permissible amount differ in each country. Sugar color has excellent microbiological stability. Since the production of this food coloring takes place under conditions of high temperature, acidity and high pressure, it is absolutely sterile, because these conditions exclude the possibility of the development of bacteria.

Possible side effects from consuming products containing the E150 dietary supplement may vary: from allergic reactions to malignant tumors and decreased absorption of vitamins.

The safest food additive from the E150 group is sugar color I - simple caramel. Caramel colors E150b and E150d, due to production technology, may contain traces of sulfites.

Caramel color is obtained from a number of elements. Certain ingredients used in its production may cause allergic reactions if the body is particularly sensitive to them, as well as in the presence of intestinal diseases or gluten intolerance. That is why people suffering from these disorders are advised to avoid products containing E150 dye, or at least determine the source of the additive before consuming them.

Food additive sugar color – use in food products

Sugar coloring is one of the most famous and long-used food colorings. The E150 food additive is an integral part of many industrially produced food and beverage products, including dough products, beer, brown bread, baked goods, chocolate, biscuits, cough syrups, as well as spirits such as brandy, rum and whiskey; Confectionery products with chocolate flavor, glazes and sweet creams, decorations for finished confectionery products, fillings and gravies, potato chips, complex desserts, donuts, fish and caviar, frozen desserts, canned fruits, glucose tablets, sauces, ice cream, also contain sugar coloring. pickled vegetables and other pickles, soft drinks (especially cola and the like), candy, vinegar and other products.

General characteristics and receipt

Varieties of E150 are divided according to the method of their production. E150a is produced during the process of caramelization - strong heating of carbohydrate products. When producing E150b and E150d, ammonium, potassium or sodium salts are added to carbohydrates. To obtain E150c, organic or inorganic acids (sulfuric, citric, etc.) are used. Regardless of the variety, the additive smells of burnt sugar and tastes bitter. Color varies from light yellow to deep brown (Table 1).

Table 1 – Types of E150 additive

Depending on the acids, salts or alkalis used in production, the additive molecules receive a positive or negative charge. This allows you to select the optimal sugar coloring option for different groups of products and speed up the caramelization process.

The source for obtaining E150 is natural raw materials:

molasses and starch from corn or potatoes;
barley malt syrup;
wheat grain glucose;
invert sugar (syrup made from equal parts of glucose and fructose);
sucrose from beet or cane sugar raw materials;
fructose from honey or processed sweet fruit products.

Purpose

The main function of all varieties of E150 is to color food and drinks. The substance is chemically safe for the body and microbiologically stable. Therefore, it can be added to any products (Table 2).

Table 2 - Typical purpose of E150 additive

In soft drinks E150d functions as an emulsifier. The substance not only colors the product, but also prevents clouding and the formation of sediment.

Effect on the human body: benefits and harms

The beneficial and harmful qualities of the additive are associated with the naturalness of the basic components for its preparation.

Studies of the effect of E150 on human health have not shown any danger. From the point of view of the American organization FDA, the additive is qualified as safe, and therefore does not require mandatory certification when used. The international organization IPCS, which is responsible for the chemical safety of any substance for human health, issued a resolution in 2010 stating that the properties of E150a and E150b are similar to homemade caramel. Additive E150 does not have carcinogenic or mutagenic properties.

The basic components for producing E150 (various types of sugars, wheat, starches) often cause the development and exacerbation of allergies in those people who do not tolerate these products well. The supplement may worsen gluten intolerance.

Use and application

Caramelized sugar has been used since ancient times as a means for coloring drinks, sweets, and confectionery creams. The substance is added to add color to alcoholic and non-alcoholic drinks.

E150 is used for coloring sausages and meat products, sauces and desserts, bread and biscuits, snacks and breakfast cereals, canned fruit and vegetables. The additive can be found in many types of drinks or food products.

The substance can be used to tint medicines, skin care and decorative cosmetics.

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established the acceptable daily intake of food coloring E150 at 160 to 200 mg/kg body weight, depending on the class of colorant. For E150a, the permissible daily intake is not regulated due to the safety of the additive for the body (Table 3).

Table 3 - Standard content of food additive E150 (a, b, c, d) in products according to SanPiN 2.3.2.1293-03 dated May 26, 2008

Food product	Maximum level of E150 content (a, b, c, d) in products
Beer, cider	According to TI
	According to TI
Some wines and flavored wine-based drinks made according to recipes approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation	According to TI
Jams, jellies, marmalades and other similar processed fruit products, including low-calorie ones	According to TI
Sausages, sausages, boiled sausages, pates, boiled meat	According to TI
	According to TI
Bitter soda drinks, bitter wine, made according to recipes approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation	According to TI

Table 4 - Permissible content of food additives E150c and E150d in products according to Codex Alimentarius (FAO and WHO, 2007)

Food product	Maximum level of E150 (c, d) content in products

Dairy additives in drinks, condensed cream, milk powder and cream substitutes, fresh and processed cheeses, cheese substitutes	According to GPP (good manufacturing practice)
Dairy desserts (puddings, fruit yoghurts and flavored yoghurts
Fruits in vinegar, oil or brine, canned or bottled, candied	According to the RPP
Jams, jellies and marmalades, fruit-based desserts	According to the RPP
Fruit preparations, including pulp, purees, fruit toppings and coconut milk, fruit baking fillings
Vegetables (including mushrooms, roots and tubers, beans and legumes, aloe vera), seaweed, seeds, nuts – in vinegar, oil, brine or soy sauce, canned or bottled, in pulp or paste form	According to the RPP
Cocoa-based pastes and fillings, confectionery products (including caramel, candies, nougat), baking decorations, non-fruit toppings and sweet sauces, egg- and milk-based desserts	According to the RPP
Breakfast cereals, including oatmeal
Butter bakery products (sweet, salty, spicy) and mixtures, desserts based on cereals and starches	According to the RPP
Meat and meat products (including poultry and game). Fish and fish products (including molluscs, crustaceans and echinoderms) – fresh and processed. Salmon fish analogues, caviar and products made from it	According to the RPP
Ready-to-eat, including canned or fermented, fish and fishery products, shellfish and crustaceans
Seasonings and dressings, mustard, soups and broths, salads and sandwich spreads	According to the RPP

Sauces and similar products
Dietary products for special medical purposes, weight loss, nutritional supplements	According to the RPP
Vegetable nectars and concentrates for them. Water-based and flavored drinks. Beer and malt based drinks, cider and perry. Wines and liqueurs, low-alcohol refreshing drinks. Distilled alcoholic drinks with an alcohol content of more than 15%, alcoholic soft drinks	According to the RPP

Legislation

The food additive sugar color (a, b, c, d) is approved for consumption in most countries of the world. Its content must be indicated on product labels.

Russian legislation regulates the use of E150 in food products based on SanPiN 2.3.2.1293-03 dated May 26, 2008:

p.p. 3.10.1, 3.10.6, 3.10.7, 3.10.8, 3.10.9, 3.10.11, 3.10.12, 3.10.14. List of food products in the production of which only certain dyes are allowed;
clause 3.11.3. Hygienic regulations for the use of dyes;
the use of food additive E150 is provided for by GOST R 52481-2010 “Food dyes. Terms and Definitions".

For more information about the caramelization process to obtain the dye, see the video below.