Don Wiss wrote:
>
> That may be how you would make it, but commercially the FDA Standard of
> Identity for the color additive caramel is the dark-brown liquid or solid
> material resulting from the carefully controlled heat treatment of the
> following food-grade carbohydrates:
> Dextrose (corn sugar)
> Invert sugar
> Lactose (milk sugar)
> Malt syrup (usually from barley malt)
> Molasses (from cane)
> Starch Hydrolysates and fractions thereof (can include wheat)
> Sucrose (cane or beet)
> (Also acids, alkalis and salts are listed which may be employed to assist
> caramelization)
>
> My understanding is these days it is being made from corn.
That's right. Those are ALL sugars, which was what I said. My point
being that it doesn't involve fat as Todd had suggested. BTW, I wouldn't
be surprised if corn was the most common nowadays--either corn syrup or
corn sugar. Corn is especially cheap because of federal subsidies.