Caramel Color's most commonly used carbohydrate is High Dextrose Corn Syrup; however invert sugar and sucrose are also starting materials. High Dextrose Corn Syrup is the preferred carbohydrate, as the resulting Caramel Color is more stable over time and less viscous.
Unfortunately, this means that any flavor using Caramel Color (Chocolate, Coffee, Root Beer, etc) is actually putting sugars into our atomizers, which probably causes our atomizers to fail.
I haven't decided if this means I'm not going to use them, or put aside more money for atomizers.
But hey... it's not a health issue. That's a bright side.
P.S. How come all those others use Caramel coloring, but Caramel flavor itself does not? Rhetorical... just something to think about.
Unfortunately, this means that any flavor using Caramel Color (Chocolate, Coffee, Root Beer, etc) is actually putting sugars into our atomizers, which probably causes our atomizers to fail.
I haven't decided if this means I'm not going to use them, or put aside more money for atomizers.
But hey... it's not a health issue. That's a bright side.
P.S. How come all those others use Caramel coloring, but Caramel flavor itself does not? Rhetorical... just something to think about.
