caramelnoun
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1
- a medium to dark tan color
- Synonym: yellowish brown raw sienna buff caramel brown
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2
- burnt sugar;used to color and flavor food
- Synonym: caramelized sugar
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3
- firm chewy candy made from caramelized sugar and butter and milk
adj
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1
- having the color of caramel;of a moderate yellow-brown
- Synonym: caramel brown
数据来源：WordNet
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These new creamers will come in two different flavors , with the first being Caramel Flavored Non-Dairy Creamer , which is inspired by Starbucks Caramel Macchiato . It 's made with notes of buttery caramel and hints of vanilla .
新的奶精有两种口味，一款是焦糖味植脂末，灵感来自星巴克焦糖玛奇朵，是用奶油焦糖做成的，有淡淡的香草味，喝起来很舒服。
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Characteristics of caramel color and its application in Chinese rice wine
焦糖色的特性和在黄酒中的作用
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New synthesis technology of caramel pigment of high color ratio
高色率焦糖色素的合成新工艺
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In fact studies show that the caramel we use does not cause cancer .
事实上，调查表明我们饮料中使用的焦糖色素根本不会致癌。
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Food Additive Salt & resistance and examination method of caramel
焦糖色素的耐盐性及检测方法
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Studies on production technology of caramel pigment used in beverages
饮料用焦糖色素的生产工艺研究
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A New Technical Study on Producing Caramel with Waste Molasses
废蜜生产焦糖的工艺研究
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Producing caramel form different types of sugar was studied under the same conditions .
采用相同生产工艺对不同糖质进行生产焦糖试验。
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Research of relation between color ratio and red index of caramel color and pH
焦糖色素的色率及红色指数与pH值关系的研究
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The Current Situation of Producing Caramel Pigment and Its Developmental Direction
焦糖色素生产的现状及其发展方向
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Take an apple and add some caramel in the middle .
拿一个苹果，在两片中间加些焦糖。
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Examination and analysis report of caramel quality
酱色质量检测分析报告
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The research report on processing high quality caramel pigment with residual beet sugar (ⅱ)
甜菜废蜜制优质焦糖色素的研究报告（Ⅱ）
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A new technique of producing caramel with waste molasses has been developed .
介绍一种利用废蜜生产焦糖的新工艺。
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This experiment is aim at discussing the preparation craft parameters of good quality caramel .
本实验旨在探讨制备品质较好的焦糖色素的工艺参数。
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This is obviously is the most dangerous caramel apple a human could ever make .
这显然是人类做过的最危险的焦糖苹果。
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Study on stability and preparation of caramel pigment from waste liquid of xylose
木糖废液制取酱色素方法及其产品的稳定性研究
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Discussion on the preparation of caramel pigment by extrusion SPLIT-PHASE METHOD
挤压法生产焦糖色素的探讨
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The Relationship and Application of the Color Ratio of the Caramel Pigment and Its Red Index
焦糖色素的色率与红色指数的关系及应用
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Studies on the Stability of the Red Date Tincture Caramel Pigment
枣酊酱色素稳定性的研究
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Producing high red index caramel for sauce from xylose mother liquor ;
在此基础上采用酿酒酵母对木糖结晶母液进行发酵试验。
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The traditional manufacture methods of the caramel pigment are ordinary pressure and high-pressure .
传统制备焦糖色素方法有常压法和加压法。
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Study on Synthesis of Caramel Pigment from Dextrose Mother Liquid
由葡萄糖母液合成焦糖色素的工艺研究
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Study on operation parameters during extruding caramel pigment
挤压机操作参数对加工固体焦糖色素的研究
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Studies on Production of Caramel from Sweet Potato Starch
甘薯生产焦糖色的工艺研究
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Study on the Effect of Caramel Coloring on the Quality of Dark Soy Sauce
焦糖色对老抽类酱油品质影响的研究
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Research on the application of Fenton oxidation to remove Caramel color of sauce wastewater
Fenton氧化法去除酱油生产废水中焦糖色素的研究
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The optimal technological conditions of caramel using sweet potato starch as raw material were studied .
甘薯在我国分布广，产量高，其淀粉是很好的生产焦糖色的原料。
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Caramel reaction temperature is 110 ~ 115'C , the longest reaction time is 3.5 hours .
焦糖化反应的温度110～115℃，反应时间小于3.5小时。
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Research on the preparing of Caramel in Laboratory
焦糖色素实验室制备工艺研究