原文后附帶中文翻譯，由食品伙伴網(wǎng)食品論壇網(wǎng)友gaoketian提供，食品伙伴網(wǎng)在此表示感謝！
§ 73.85 Caramel.
（a） Identity. （1） The color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates:
Dextrose.
Invert sugar.
Lactose.
Malt sirup.
Molasses.
Starch hydrolysates and fractions thereof.
Sucrose.
?。?） The food-grade acids, alkalis, and salts listed in this subparagraph may be employed to assist caramelization, in amounts consistent with good manufacturing practice.
?。╥） Acids:
Acetic acid.
Citric acid.
Phosphoric acid.
Sulfuric acid.
Sulfurous acid.
（ii） Alkalis:
Ammonium hydroxide.
Calcium hydroxide U.S.P.
Potassium hydroxide.
Sodium hydroxide.
?。╥ii） Salts: Ammonium, sodium, or potassium carbonate, bicarbonate, phosphate （including dibasic phosphate and monobasic phosphate）, sulfate, and sulfite.
?。?） Polyglycerol esters of fatty acids, identified in §172.854 of this chapter, may be used as antifoaming agents in amounts not greater than that required to produce the intended effect.
（4） Color additive mixtures for food use made with caramel may contain only diluents that are suitable and that are listed in this subpart as safe in color additive mixtures for coloring foods.
?。╞） Specifications. Caramel shall conform to the following specifications:
Lead （as Pb）, not more than 10 parts per million.
Arsenic （as As）, not more than 3 parts per million.
Mercury （as Hg）, not more than 0.1 part per million.
（c） Uses and restrictions. Caramel may be safely used for coloring foods generally, in amounts consistent with good manufacturing practice, except that it may not be used to color foods for which standards of identity have been promulgated under section 401 of the act unless added color is authorized by such standards.
?。╠） Labeling. The label of the color additive and any mixtures prepared therefrom and intended solely or in part for coloring purposes shall conform to the requirements of §70.25 of this chapter.
?。╡） Exemption from certification. Certification of this color additive is not necessary for the protection of the public health and therefore batches thereof are exempt from the certification requirements of section 721（c） of the act.
§73.85 焦糖色
?。╝）特性：
（1）著色劑焦糖色，為深棕色液體或固體物質(zhì)，由下列食用級碳水化合物在仔細(xì)控制下加熱處理而制得：
葡萄糖
轉(zhuǎn)化糖
乳糖
麥芽糖漿
糖蜜
淀粉的水解物或其部分分解物
蔗糖
（2）下列食用級酸、堿和鹽可用做焦糖化反應(yīng)的助劑，其用量應(yīng)符合GMP的要求。
（i）酸類：
乙酸
檸檬酸
磷酸
硫酸
亞硫酸
?。╥i）堿類：
氫氧化銨
氫氧化鈣（美國藥品級）
氫氧化鉀
氫氧化鈉
?。╥ii）鹽類：碳酸的、碳酸氫的、磷酸的（包括一氫和二氫磷酸的）、硫酸的和亞硫酸的銨鹽、鈉鹽或鉀鹽。
?。?）本章§172.854中所指的脂肪酸聚甘油酯可用做消泡劑，其用量以不超過生產(chǎn)中所需效果的用量。
?。?）用焦糖色所配制的食用著色劑混合物，只能選用合適的本分部所列的可安全地用于食品著色用的著色劑混合物稀釋劑。
（b）質(zhì)量規(guī)格：焦糖色需符合下列質(zhì)量指標(biāo)：
鉛（以Pb計），不超過10mg/kg。
砷（以As計），不超過3mg/kg。
汞（以Hg計），不超過0.1mg/kg。
?。╟）使用和限制條件：焦糖色在符合現(xiàn)行GMP用量條件下可安全地用于一般食品的著色，但不能用于法規(guī)401節(jié)中頒布的已確定標(biāo)準(zhǔn)的食品的著色，除非所加入的色素是這類標(biāo)準(zhǔn)所允許的。
?。╠）標(biāo)簽標(biāo)注方法：本著色劑和任何由本著色劑制成的混合物，擬單獨使用或起部分著色效果時，其標(biāo)簽必須符合本章§70.25中的要求。
?。╡）免除產(chǎn)品證書：本著色劑免除產(chǎn)品證書以保護(hù)公眾健康。所生產(chǎn)的每批產(chǎn)品也免除按法規(guī)721（c）中所規(guī)定的需要產(chǎn)品證書。
更多國外法規(guī)翻譯，請聯(lián)系食品翻譯中心
編輯：foodfagui