IntroductionCaramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.
Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.
Description1. Product Name: Caramel Color (Powder)
2. Process Type: Sulfite ammonia (E150d)
3. CAS No.: 8028-89-5, 1343-75-5
EINECS No.: 232-435-9
4. Grade: Food Grade
5. Package: 20Kg/Carton, 25Kg/Kraft Bag or as custom-made
6. Shelf life: 2 Years
ApplicationPowder Caramel Color 15DP01 is widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable. Customers are advised to test and confirm by themselves whether this ingredient is suitable to be used in their products.
Specification | Item | Properties | Typical Value |
| Absorbance (@ 610 nm) | 0.380 ~ 0.480 | 0.425 |
| Moisture % | <4.0 | 3.0 |
| Light Proof (sunlight) (hr) | ≥6 | ≥6 |
| Particle Size (100 mesh) | ≥90% pass through | 97.6% |
| pH (1% solution) | 4.5 ~ 5.5 | 5.1 |
| Arsenic (As) ppm | Max 1.0 | ≤1.0 |
| Lead (Pb) ppm | Max 2.0 | ≤2.0 |
| Mercury (Hg) ppm | Max 0.1 | ≤0.1 |
| 4-Methylimidazole % | Max 0.02 | 0.009 |
| Total Nitrogen % | Max 3.3 | 1.1 |
| Total Sulphur % | Max 3.5 | 1.5 |
| Sulphur Dioxide (SO2) % | Max 0.1 | 0.025 |
| Ammoniacal Nitrogen % | Max 0.5 | 0.2 |
| Standard Plate Count (cfu/g) | <1000 | ≤10 |
| Coliforms (MPN/g) | ≤3 | ≤3 |
| Classification | INS No. | EU No. | Description | Restrictions on preparation | Used in |
| I | 150a | E150a | Plain caramel, caustic caramel, spirit caramel | No ammonium or sulfite compounds can be used | Whiskey among many |
| II | 150b | E150b | Caustic sulfite caramel | In the presence of sulfite compounds but no ammonium compounds can be used | Cognac, sherry and balsamic vinegar |
| III | 150c | E150c | Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel | In the presence of ammonium compounds but no sulfite compounds can be used | Beer, sauces, and confectionery |
| IV | 150d | E150d | Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel | In the presence of both sulfite and ammonium compounds | Acidic environments such as soft drinks or for bakery |
Stored in tightly closed containers in a cool and dry environment, preferably not to exceed 25ºC. Avoid from direct light, oxygen and freezing.