Caramel Color

Caramel Colour is the most versatile Colour in terms of application and hence is one of the most widely consumed food Colouring ingredients in the world.

It is produced by heating food grade carbohydrates like Corn Starch or Sugar in a controlled environment and in presence of alkalis. The Colour is naturally stable in application conditions like acidity, direct light and high temperature.

  • MORE THAN 30 CATEGORIES OF FOODS AND BEVERAGES CONTAIN CARAMEL COLORING.
  • CARAMEL COLORING IS IN 5% OF ALL NEW FOOD PRODUCTS.
  • THERE ARE ZER0 CREDIBLE STUDIES SHOWING ADVERSE EFFECTS FROM CARAMEL COLORING.
  • Yugen Chemicals Pvt. Ltd. is one of the largest Supplier & exporter for Caramel Colour in India, We offer all four class of Caramel i.e Class I ,Class II, Class III and Class IV. Caramel color offers various uses in production of SEASONINGS, BARBECUE SAUCE, SOFT DRINKS, BREAKFAST BARS, WHISKEY,LICORICE, GELATINS,EYE SHADOW and COUGH SYRUP.

Complex mixtures of compounds, some of which are in the form of colloidal aggregates, manufactured by heating carbohydrates either alone or in the presence of food-grade acids, alkalis or salts; classified according to the reactants used in their manufacture as follows:

  • Class I: Prepared by heating carbohydrates with or without acids or alkalis; no ammonium or sulfite compounds are used.
  • Class II: Prepared by heating carbohydrates with or without acids or alkalis in the presence of sulfite compounds; no ammonium compounds are used.
  • Class III: Prepared by heating carbohydrates with or without acids or alkalis in the presence of ammonium compounds; no sulfite compounds are used.
  • Class IV: Prepared by heating carbohydrates with or without acids or alkalis in the presence of both sulfite and ammonium compounds.

  • In all cases the carbohydrate raw materials are commercially available foodgrade nutritive sweeteners consisting of glucose, fructose and/or polymers thereof. The acids and alkalis are food-grade sulfuric or citric acids and sodium, potassium or calcium hydroxides or mixtures thereof.
    Where ammonium compounds are used they are one or any of the following:
    ammonium hydroxide, ammonium carbonate and ammonium hydrogen carbonate, ammonium phosphate, ammonium sulfate, ammonium sulfite and ammonium hydrogen sulfite.
    Where sulfite compounds are used they are one or any of the following: sulfurous acid, potassium, sodium and ammonium sulfites and hydrogen sulfites.
    Food-grade anti-foaming agents may be used as processing aids during manufacture.

    Miscible with water

  • Class I: Not more than 50% of the colour is bound by DEAE Cellulose and not more than 50% of the colour is bound by Phosphoryl Cellulose.
  • Class II: More than 50% of the colour is bound by DEAE Cellulose and it exhibits an Absorbance Ratio of more than 50.
  • Class III: Not more than 50% of the colour is bound by DEAE Cellulose and more than 50% of the colour is bound by Phosphoryl Cellulose.
  • Class IV: More than 50% of the colour is bound by DEAE Cellulose and it exhibits an Absorbance Ratio of not more than 50.
  • Arsenic and lead metals limits apply to all classes of caramel and are expressed on the basis of the product as is:
    Other limits and ranges apply to the individual classes as indicated and, unless otherwise stated, are expressed on a solids basis.

  • Class I: 62-77%
  • Class II: 65-72%
  • Class III: 53-83%
  • Class IV: 40-75%
  • Class I: 0.01-0.12
  • Class II: 0.06-0.10
  • Class III: 0.08-0.36
  • Class IV: 0.10-0.60
  • Determine as directed under Nitrogen Determination (Kjeldahl Method)

  • Class I: max 0.1%
  • Class II: max 0.2%
  • Class III: 1.3 -6.8%
  • Class IV: 0.5-7.5%
  • Internationally, the United Nations Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its own INS and E number, listed in the table below.
    Class INS No. E Number Description Restrictions on preparation Used in
    I 150a E150a Plain caramel, caustic caramel, spirit caramel No ammonium or sulfite compounds can be used Whiskey and other high proof alcohols
    II 150b E150b Caustic sulfite caramel n the presence of sulfite compounds but no ammonium compounds can be used Cognac, sherry and some vinegars
    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
    Caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch hydrolysates and fractions thereof. The acids that may be used are sulfuric, sulfurous, phosphoric, acetic, and citric acids; the alkalis are ammonium, sodium, potassium, and calcium hydroxides; and the salts are ammonium, sodium, and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic), sulfate, and bisulfite. Antifoaming agents, such as polyglycerol esters of fatty acids, may be used as processing aids during manufacture.Its color ranges from pale-yellow to amber to dark-brown.
    Caramel color molecules carry either a positive or a negative charge depending upon the reactants used in their manufacture. Problems such as precipitation, flocculation, or migration can be eliminated with the use of a properly charged caramel color for the intended application.