Übersetzung für "Caramel colour" in Deutsch

The canelés should have a caramel colour.

At its 76th plenary meeting on 13 -14 December 1990, the Scientific Committee for Food completed its evaluation of caustic sulphite caramel (caramel colour ?).

In its most recent previous opinion, expressed on 10 December 1987, the Committee established an ADI of 0-200 mg/kg bw for ammonia caramel, but made it temporary pending a review of further studies and especially of the attempts to reduce the content of the lymphopenic compound THI (2-acetyl-4(5)-tetiahydroxybutylimidazole) from 25 mg of THI/kg to 10 mg of THI/kg ammonia caramel colour.

At KERAWIL, various clays from our own pits in the area and clays from the Westerwald area are processed for the "caramel" colour.

Ingredients: Prepared water, spirits made from corn, Jack Daniel’s Tennessee Whiskey (prepared spring water, an alcohol-based corn, rye and barley malt), sugar, natural honey & natural honey flavouring, caramel colour (E 150d).

This beer certainly lives up to its reputation - its pretty caramel-brown colour is beautifully supplimented by its traditional smooth flavour.

This involves so-called blending plants in those breweries, in which deaerated water, CO 2 and rye malt beer or caramel colour is added to the beer.

The colorant components are preferably colorants of plant origin such as carotinoids, flavonoids or anthocyans, colorants of animal origin, inorganic pigments such as iron oxide pigments, products from enzymatic and non-enzymatic browning, products formed by heating such as caramel, sugar colour or synthetic colorants such as azo compounds, triphenylmethane compounds, indigoid compounds, xanthene compounds or quinoline compounds.

To a typical basic material for coke consisting of two components, coke essence, caramel colour and caffeine on the one hand, and phosphoric acid on the other hand, 880 g of a roasted malt beer comprising XN according to example 1 (concentration 1320 mg XN/kg) were added to 3.05 kg basic coke material and homogenised.

Ingredients: Prepared water, spirits made from corn, Jack Daniel's Tennessee Whiskey (prepared spring water, an alcohol-based corn, rye and barley malt), sugar, natural honey & natural honey flavouring, caramel colour (E 150d).

The indicator is available in white, clay and caramel colours.

This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers.

Whisky or whiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel colouring.

Characteristics: This caramel-copper coloured organic malt provides a rich malt flavour and aroma to organic amber and dark lager beers.

Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers.

The Bitter Truth Aromatic Bitter: with sweetener (beet), with colourant (caramel)

Commission Regulation (EU) No 505/2014 of 15 May 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of caramel colours (E 150a-d) in beer and malt beverages is to be incorporated into the EEA Agreement.

Malt beverages are niche products providing an alternative to products in which the use of caramel colours is currently authorised (i.e. flavoured drinks and beers).

The final distillate, to which only water and plain caramel (for colouring) may be added, shall retain its colour, aroma and taste derived from the production process referred to in points (i), (ii) and (iii).

However, the complex nature and limited knowledge of chemical composition of caramel colours makes their identification in food products a challenge.

Since the extension of use of caramel colours (E 150a-d) to malt beverages constitutes an update of that list which is not liable to have an effect on human health, it is not necessary to seek the opinion of the Authority.

Whisky or whiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel used for colouring.

The industries involved in the production and use of caramel colours have put a great deal of effort into decreasing the levels of THI in their products, and, at the moment, batches of ammonia caramel containing less than 25 mg/THI/kg/product can be manufactured (to be compared with the 125 mg of some years ago).