Caramel
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Tóm tắt nội dung
This article is compiled based on the United States Pharmacopeia (USP) – 2025 Edition
Issued and maintained by the United States Pharmacopeial Convention (USP)
1 DEFINITION
Caramel is a concentrated solution of the product obtained by heating sugar or Glucose until the sweet taste is destroyed and a uniform dark brown mass results, a small amount of alkali or of alkaline carbonate or a trace of mineral acid being added while heating.
[NOTE-Where included in articles for coloring purposes, Caramel complies with the regulations of the FDA concerning color additives (21 CFR 73.85, caramel).]
2 IMPURITIES
Change to read:
- ARSENIC (211), Procedures, Procedure 2 (CN 1-JUN-2023): NMT 3 ppm
Change to read:
- LEAD (251), Procedures. Procedure 1 (CN 1-JUN-2023): NMT 10 ppm
- ASH: It swells when incinerated, and forms a coke-like charcoal that burns off only after prolonged heating at a high temperature. It yields NMT 8.0% of ash.
3 SPECIFIC TESTS
MICROBIAL ENUMERATION TESTS (61) and TESTS FOR SPECIFIED MICROORGANISMS (62): Meets the requirements of the tests for absence of Salmonella species and Escherichia coli
SPECIFIC GRAVITY (841): NLT 1.30
PURITY: The addition of 0.5 mL of phosphoric acid to 20 mL of a solution (1 in 20) produces no precipitate.
4 ADDITIONAL REQUIREMENTS
PACKAGING AND STORAGE: Preserve in tight containers.
