Vinegars

In vinegar applications, the ionic charge of the Caramel Colors is critical. Sethness recommends that the vinegar be tested with both positive and negative Caramel Colors in order to see which ionic charge works best.

When vinegar is made from acetic acid, both positive and negative Caramel Colors work well. If the vinegar is made from natural sources such as grapes or apples, the ionic character may vary. During clarification, bentonite may add positive aluminum ions to the solution. Typically in these cases, positive Caramel Colors work best.

To perform an ionic compatibility test, simply add a little Caramel Color to the vinegar and let it sit overnight. The following day the samples should be examined for sedimentation or turbidity. While sedimentation is easily seen using normal light, turbidity is best checked using a strong backlight such as a microscope lamp. If turbidity or sediments form, there is going to be a problem. The typical negative Caramel Colors used in vinegar applications are DS400 and AP100. The typical positive Caramel Colors used in vinegars are: P123, P147, P212, and RT240.

In summary, when working with a vinegar application, the ionic character as well as hue and color strength needs to be evaluated. To ensure a successful project, the Caramel Color must be tested for precipitation due to ionic interactions.