Caramel color 有害嗎

Caramel color 有害嗎？ 很多食物裏有。

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： 

• 不就是燒糊了的饅頭嗎。問題不大，據說還助消化 -lucky_rain- ♀ (0 bytes) () 02/28/2024 postreply 12:22:56

• 如果是用糖做的，一點問題沒有。我經常自己做 -myquestion- ♂ (0 bytes) () 02/28/2024 postreply 13:01:01

• 焦糖色。常用食品添加劑，醬油、麥乳精的基本成分。紅燒肉、糖炒栗子，也有焦糖。有沒有害，取決於多糊、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

• 應該就是焦糖色素。我買醬油盡量買沒有標Caramel color的。蠔油基本找不到沒有Caramel color的， -6degrees- ♂ (45 bytes) () 02/28/2024 postreply 15:01:13

• 著名的美德拉反應會產生有害的4-methylimidazole (4-MEI) -dudaan- ♂ (39 bytes) () 02/28/2024 postreply 17:54:11