Caramels
Caramels INS 150 a, Class 1, INS 150 b, Class 2, INS 150 c, Class III, INS 150 d, Class IV
Caramels, E 150 A, B, C and D
Caramel is a water-soluble colour produced by heating carbohydrates in a process known as caramelization. It is widely used in the food and beverage industry. Caramel is generally heat and light stable, although its stability in different food systems depends on the specific type of caramel used.
Classes of Caramel Colour
Caramel colours are divided into four classes (I–IV) based on the reactants used during manufacture:
Class I – Plain Caramel
- Produced by heating carbohydrates
- May include acids or alkalis
Class II – Caustic Sulfite Caramel
- Produced in the presence of sulfite compounds
Class III – Ammonia Caramel
- Produced in the presence of ammonium compounds
Class IV – Sulfite Ammonia Caramel
- Produced in the presence of both sulfite and ammonium compounds
Each class has different chemical characteristics and is selected depending on the intended food application.
Applications in the Food Industry
Caramel pigments are water-soluble, they are commonly used in applications such as:
- Beverages
- Confectionery
- Fine bakery wares
- Dairy products
- Desserts
- Meat products
- Soups and sauces
- Vinegars
- Snack foods
- Fruit preparations
- Convenience foods
- Ice cream and water ice
Specification and Regulatory status
- USA:
Details see here:
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-A/part-73/subpart-A/section-73.85Additive exempted by certification, GMP in food.
- CODEX:
Caramel INS 150 Class I-IV – JECFA specification
Caramel INS 150 a Class I – JECFA evaluation
Caramel INS 150 b Class II – JECFA evaluation
Caramel INS 150 c, Class III – JECFA evaluation
Caramel INS 150 d, Class IV – JECFA evaluation
- EU:
E150 a Plain caramel
E 150 b Caustic sulphite caramel
E 150 c Ammonia caramel
E 150 d Sulphite ammonia caramelPurity criteria Regulation 231/2012
Group II: Colour at quantum satis – Regulation (EC) No 1333/2008