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Colour of beverages

Sugar helps to maintain the colour of beverages based on fruit and berries.

In some brown beverages, e.g. cola, caramel is used.

When sugar is heated, its colour and taste change. It turns brown, its sweetness is reduced and it acquires a burnt taste. It caramelises (as in the production of caramels).

Caramel can also be produced under controlled chemical conditions so that a dark colour is achieved without any negative impact on the taste.

Different brown beverages require caramel with different properties.