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.