What is the caloric value of Caramel Color?
Although high dextrose corn syrup is the main component in the manufacture of Caramel Colors, the resulting material generally has a low caloric value. This is so because during the manufacturing process the dextrose polymerize with the reactants to form color. The color components are virtually unabsorbed in the gastrointestinal tract and are thus not biologically available. The remaining caloric value of Caramel Colors can be attributed to unreacted sugars that remain after manufacture. Specific caloric values are listed on the Sethness Nutritional Composition Data sheets.
