Caramel Colouring Flavouring and Emulsifying Syrup

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=T7OvogWyMDo

Patreon: / artofdrink • Caramel syrup has multiple purposes in food and drink, it adds flavour, it is excellent for colouring and it helps emulsify oils into water which allows us to make soda and bitters more shelf-stable. To make caramel colouring you simply need sugar, water, a pot and a heat source. • Once you discover how easy this caramel colouring is to make, it will open a gateway to making your own soda pop beverages and adding flavour and colours to recipes. • 0:00 Introduction to Caramel Colouring • 1:11 Speeding up Caramelization • 2:15 Caramel Colour and Cancer Research (4-MEI) • 3:52 What is Caramel (Chemical composition) • 7:30 Exothermic Reaction of Heated Sugar • 8:42 How to Make Caramel Colour • If you’ve heard that caramel causes cancer, the recipe we are making (plain caramel or E150) does not produce the specific chemical reported in the research/media. Only one particular type of industrial colouring (Sulfite Ammonia Caramel Color Class 4 - E150D), which uses ammonia to speed up (catalyze) the process which saves time and energy but also produces a more acid-stable colour, which is important for soda beverages. But that process produces a cyclic nitrogen compound called 4-Methylimidazole (4-MEI) that some research points to health issues. • So if you want to avoid 4-MEI, this caramel colouring and flavouring syrup recipe is perfect. • #syrup #foodandbeverage

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