%20The%20substance%20obtained%20by%20controlled%20heat%20treatment%20of%20food-grade%20carbohydrates.%20Food-grade%20acids%2C%20alkalies%2C%20and%20salts%20may%20be%20used%20to%20assist%20carmelization.%20Food-grade%20antifoaming%20agents%20may%20be%20used%20in%20an%20amount%20not%20greater%20than%20that%20required%20to%20produce%20the%20intended%20effect.%20Consists%20essentially%20of%20colloidal%20aggregates%20that%20are%20dispersible%20in%20water%20but%20only%20partly%20dispersible%20in%20alcohol-water%20solutions.%20Depending%20upon%20the%20particular%20carmelizing%20agent%20used%2C%20may%20have%20a%20positive%20or%20negative%20colloidal%20charge%20in%20solution..png)
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