Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1954 1
1955 2
1959 1
1983 3
1984 2
1985 2
1987 1
1988 2
1989 4
1991 1
1992 20
1993 3
1994 3
1995 2
1996 1
1997 2
1998 1
1999 1
2002 2
2010 2
2012 5
2013 13
2014 10
2015 16
2016 9
2017 10
2018 8
2019 4
2020 2
2021 1
2023 2
2024 0

Text availability

Article attribute

Article type

Publication date

Search Results

122 results

Results by year

Filters applied: . Clear all
Page 1
Caramel color safety - An update.
Vollmuth TA. Vollmuth TA. Food Chem Toxicol. 2018 Jan;111:578-596. doi: 10.1016/j.fct.2017.12.004. Epub 2017 Dec 5. Food Chem Toxicol. 2018. PMID: 29222054 Free article. Review.
The four distinct classes of caramel color (Plain Caramel, Sulfite Caramel, Ammonia Caramel, and Sulfite Ammonia Caramel) are well characterized and each have specifications that take into account processing variables including reactants that can give …
The four distinct classes of caramel color (Plain Caramel, Sulfite Caramel, Ammonia Caramel, and Sulfite Ammonia Car
Effect of ascorbic acid on the properties of ammonia caramel colorant additives and acrylamide formation.
Chen H, Gu Z. Chen H, et al. J Food Sci. 2014 Sep;79(9):C1678-82. doi: 10.1111/1750-3841.12560. Epub 2014 Sep 9. J Food Sci. 2014. PMID: 25204396
Antioxidants are known to inhibit acrylamide formation during the Maillard reaction, and they may affect the properties of the ammonia caramel products. Thus, the objective of this study was to investigate the effect of the antioxidant ascorbic acid on the propertie …
Antioxidants are known to inhibit acrylamide formation during the Maillard reaction, and they may affect the properties of the ammonia
Development of specifications for caramel colours.
Licht BH, Shaw K, Smith C, Mendoza M, Orr J, Myers DV. Licht BH, et al. Food Chem Toxicol. 1992 May;30(5):383-7. doi: 10.1016/0278-6915(92)90064-r. Food Chem Toxicol. 1992. PMID: 1644379 Review.
Carcinogenicity and regulation of caramel colorings.
Jacobson MF. Jacobson MF. Int J Occup Environ Health. 2012 Jul-Sep;18(3):254-9. doi: 10.1179/1077352512Z.00000000031. Int J Occup Environ Health. 2012. PMID: 23026009
The US Food and Drug Administration should bar the use of excessively contaminated caramel coloring in food....
The US Food and Drug Administration should bar the use of excessively contaminated caramel coloring in food....
Preparation and Characterization of Acylcaramel.
Geng Y, Ning Y, Shao Q, Lv Y, Wei X, Dai Y, Jia S, Zhong C, Man S, Zhang L, Zhang X. Geng Y, et al. J Agric Food Chem. 2019 May 15;67(19):5614-5620. doi: 10.1021/acs.jafc.8b07148. Epub 2019 May 6. J Agric Food Chem. 2019. PMID: 31017780
Carcinogenicity study of ammonia-process caramel in F344 rats.
Maekawa A, Ogiu T, Matsuoka C, Onodera H, Furuta K, Tanigawa H, Hayashi Y, Odashima S. Maekawa A, et al. Food Chem Toxicol. 1983 Jun;21(3):237-44. doi: 10.1016/0278-6915(83)90054-6. Food Chem Toxicol. 1983. PMID: 6683219
122 results