Caramel color is an edible coloring agent made from carbohydrates as the main raw material. It is often used in beverages, soy sauce and other foods to add color to food. Initially, caramel color was accidentally discovered during the traditional soy sauce brewing process, and was later used to make up for the lack of color development during the fermentation process, so it can also be called "sauce color". Years of practical application combined with scientific research results have proven that caramel color is safe, has a wide range of uses, and has few restrictions on the amount of addition. It has become a widely used edible colorant in the world
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