Caramel Colouring in Beverages
Caramel colour is made commercially by the controlled heating of sugar or glucose and is used in small amounts in a range of foods and beverages, primarily to colour the end product. In fact, it is one of the most widely used colours. Depending upon the ingredients used in its production, the resulting dark brown liquid is used in a variety of products including soft drinks, beer, bakery products, soups, gravies, syrups and puddings. Please find following the beverages Council fact sheet on ‘Caramel Colouring in Beverages’.