Caramel is a form of sugar that has been heated to 170 degrees centigrade.
It has a color that varies from light brown to a darker color depending upon the temperature and the length of time exposed. It has a unique flavor that is quite different from ordinary sugar, and very pleasant. This makes it very useful as an ingredient in confectionery and desserts.
It is also used to give certain types of chocolate a unique flavor. It is used to make fudge and toffee. From the nutrition point of view it can be considered the same as ordinary sugar.
Not used as a sweetener on it's own. However it adds flavor and texture to many recipes. Useful in ice cream, deserts, flans and puddings. It is also used widely in the food industry as a coloring agent.
No benefits other then a very pleasant flavor. Like sugar it provides empty calories, it has no nutritional value whatsoever.
It has all of the same problems as sugar, i.e. tooth decay, diabetes, and obesity. It should be counted as part of the daily intake of refined sugar. Nevertheless, it is fine in moderation.
It is made from sugar, that has been heated.
Usually not sold on it's own. However it is an ingredient in a multitude of products.
It can be made at home with a saucepan on a gas stove. It is also used as a coloring additive for food and beverages. Most colas get their dark brown color from it. Also used in beer and whiskey.
Does not require approval. As a coloring additive for food it is approved as E150.
Conclusions and Summary:
Very pleasant form of sugar that can add flavor, texture and color to food. However it is just another form of sugar and care needs to be taken to avoid excessive consumption. Not suitable for diabetics.
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