Caramel color, also known as caramel coloring, is one of the oldest and most used colorings in food and beverage with the European food additive number E150.

Its color ranges from pale yellow to amber to dark brown and can create several colors when added in foods.

• Class I (E150a): hues range from yellow to red-brown

• Class II (E150b): hues range from very yellow to dark red-brown

• Class III (E150c): hues range from a light brown to dark red-brown.

• Class IV (E150d): a light brown to deep black-brown.

Widely used in soy sauce, vinegar, rice wine, marinated wine, marinated products, baked goods, sweets, medicines, carbonated drinks and non-carbonated drinks.

Caramel can also be used for coloring in pharmaceuticals.

• Class I (E150a): has a slight negative colloidal charge. It does not contain 4-MeI or sulfites, generally used in bread, spirits, dairy, beverages and confections.

• Class II (E150b): has a negative colloidal charge and without 4-MeI. Commonly used in tea, whiskey, and brandy.

• Class III (E150c): has a positive colloidal charge and used to color soy sauce and beer. 

• Class IV (E150d): has a strong negative charge over a wide pH range, and widely used in the soft drink industry.

Packaging: 30kg drum.
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