date:Jan 14, 2019
ll as chocolate-flavored protein drinks. Manufacturers typically rely on caramel colors, which are produced through the controlled heat treatment or cooking of carbohydrates, a process known as caramelization.
There are four classes of caramel color, based on production method. Some discerning consumers may be concerned with the chemical 4-Methylimidazole (4-Mel), which forms naturally during the production of Class III and Class IV caramel colors. While there has been an industry shift to use