Caramel color 有害吗

Caramel color 有害吗？ 很多食物里有。

Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.

所有跟帖： 

• 不就是烧糊了的馒头吗。问题不大，据说还助消化 -lucky_rain- ♀ (0 bytes) () 02/28/2024 postreply 12:22:56

• 如果是用糖做的，一点问题没有。我经常自己做 -myquestion- ♂ (0 bytes) () 02/28/2024 postreply 13:01:01

• 焦糖色。常用食品添加剂，酱油、麦乳精的基本成分。红烧肉、糖炒栗子，也有焦糖。有没有害，取决于多糊、食用多少。 -fuz- ♂ (0 bytes) () 02/28/2024 postreply 13:04:06

• 我做菜一般不炒糖色，糖都基本不放。 -6thsense- ♀ (0 bytes) () 02/28/2024 postreply 13:47:16

• 应该就是焦糖色素。我买酱油尽量买没有标Caramel color的。蚝油基本找不到没有Caramel color的， -6degrees- ♂ (45 bytes) () 02/28/2024 postreply 15:01:13

• 著名的美德拉反应会产生有害的4-methylimidazole (4-MEI) -dudaan- ♂ (39 bytes) () 02/28/2024 postreply 17:54:11