Caramel Varieties

Plain caramel is prepared by controlled heat treatment of carbohydrates. Acids, alkalis and salts can be used to accelerate caramelization, except for ammonium compounds and sulfides.

Ammonium sulfide caramel, controlled heat treatment of carbohydrates, acidic or acid-free or alkaline or alkaline-free, sulfate and ammonium compounds (sulfurous acid, potassium sulfite, potassium bisulfite, sodium sulfite, sodium bisulfite, ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate prepared in the presence of ammonium phosphate, ammonium sulfate, ammonium sulfide and ammonium hydrogen sulfide.