Process of caramelization

Caramelization is what happens when any sugar is heated to the point that the molecules undergo chemical reactions with oxygen in the air and with each other – the molecules either break apart into smaller molecules, or combine with one another to make larger molecules. The result is a very complex, brown colored mixture that normally call caramel.

Caramelization occurs in food, when food surfaces are heated strongly, e.g. the baking and roasting processes, the processing of foods with high sugar content such as jams and certain fruit juices, or in wine production.

Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. It goes through many stages which are determined by the recipe being made.

At 338 degrees F, the sugar syrup begins to caramelize creating an intense flavor and rich color, from light and clear to dark brown. Depending upon when the cooking stops and it cools and hardens, caramel textures can range from soft to brittle. A soft caramel is a candy made with caramelized sugar, butter and milk. Crushed caramel is used as a topping for ice cream and other desserts.

The large brown molecules (caramelin, caramelen and caramelan) are what give caramel its color, its viscosity and its stickiness. The aroma molecules give caramel its flavor.

Caramel colors, i.e. ammonia caramel, ammonia sulphite caramel, and caustic caramel are the most widely used food additives and are found as coloring agents in a wide range of foods and beverages.
Process of caramelization 

Cochineal coloring

Cochineal is the name of crimson or carmine dye. This natural red dye derives from the bodies of female Dactylopius coccus, insects that grow on cochineal cacti widespread in Central and Southern America, Southern Europe, and India. The insect produces carminic acid which deters predation by other insects.

This dye has been widely used since sixteenth century as a coloring agent in processed food and drinks, cosmetics and textiles. Nowadays, it is found in hamburgers, sausages, alcoholic and non-alcoholic drinks, sweets and fruit yoghurts. The water-soluble form of this dye is found in alcoholic drinks with calcium carmine.

After synthetic pigments and dyes such as alizarin were invented in the late 19th century, natural-dye production gradually diminished. However, current health concerns over artificial food additives have renewed the popularity of cochineal dyes, and the increased demand has made cultivation of the insect profitable again. One reason for its popularity is that, unlike many commercial synthetic red dyes, it is not toxic or carcinogenic.

The dye is extracted from the female insects. Depending on the method of extraction, cochineal dye comes in different shades such as scarlet, orange, and red. The coloring comes from carminic acid. Cochineal extract's natural carminic-acid content is usually 19–22%.

Carminic acid is a hydroxyanthraquinone with a lateral chain of C- glycosyl and only one position free on the aromatic nucleus. Carminic acid has been widely used due to its relatively high chemical and biological stability and its apparent lack of mutagenic, carcinogenic or genotoxic effects. This stability and the concomitant absence of toxicity has been attributed to the presence of the C-Glycosyl moiety.
Cochineal coloring