03 May 2021 --- A Nigay-supported study has linked antioxidant properties to the color intensity of caramel. Using three different research methods, the study found the greater the degree of caramelization, the greater the antioxidant activities could be. Based on the study’s results, the antioxidant capacity from the daily ingestion of caramel colors is “almost equivalent to a glass of orange juice” – 140 mg gallic acid equivalent to 160 mg for fruit juice.
