A COMPREHENSIVE REVIEW ON FOOD GRADE CARAMEL

There is an exponential progression in innovation since a century ago. Computers and modern technologies are the aftereffect of those grand endeavors did by the researchers. Those advance innovations are currently a fundamental piece of the human culture. In the food creation these devices assume a tremendous job as the food production forms are unmistakably more mind-boggling than the hardware forms. The crude material for the production of caramel shifts from here and there. The distinction in the crude material brings about various classes of the caramel based on colouring power, all out nitrogen and Sulfur content. The different types raw material based on the different chemical composition defines the types, class colour and eventually use for the caramel produced. In this work the author have given a brief review about the types of caramel and their uses, colour intensity on the basis of chemical composition based on the findings of conducted literature survey.