Carmel is the amorphous, dark brown resulting from controlled heat treatment of food grade carbohydrates, usually corn syrup with 75% dextrose content.
Many soft drinks contain caramel coloring to allow them to have their dark appearance. The chemical polyethylene glycol is used to achieve this dark color.
The color intensity of a caramel is related to its nitrogen an sulfur content which itself is determined by the amount of ammonium sulfite added to the sugar during the production process.
Glycol is used in antifreeze. Scientists are concerned that this caramel coloring may be a carcinogen.
Seventy-five to eighty five percent of the caramel produced in the Unite States is used in soft drinks, particularly root beers and colas.
Caramel in softdrinks
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