Caramel colours

Colouring, darkening or enhancing the brown colour of foodstuff

Widely used in the food industry, caramel colours are additives which are soluble in water. They are obtained by the controlled heat treatment of food sugars, with or without chemical promoters.

Aromatic & coffee extracts
Brandies, vermouths & beers
Soft drinks
Meats & speciality breads
Vinegars & sauces
Pet food

All
shades of
brown

Norms	Classe I e150a Plain caramel	Classe II e150b Caustic sulfite caramel	Classe III e150c Ammonia caramel	Classe IV e150d Sulfite ammonia caramel
Shade of colour	Brown/Red	Brown/Yellow/Orange	Brown/Yellow	Brown/Grey
Sulphite compounds	No	Yes	No	Yes
Amonium compounds	No	No	Yes	Yes
Characteristic caramelization promoter	Soda/or any	Soda sulphite	Ammonia	Ammonium sulphite
Colloidal	Weak	Negative	Positive	Negative
Stability: Alcohol Tannin Acid	+ - -	+ + +/-	- - +	- + +
Main uses	Brandies Coffee extracts Petfood Meat Speciality breads	Vermouths Brandies Aromatic extracts	Beers Malt vinegar Sauces	Soft drinks Petfood

Shades of colours

Available forms

LIQUIDS

Extensive range of viscosities

Caramel colours

Colouring, darkening or enhancing the brown colour of foodstuff

All shades of brown

Classe I

e150a

Plain caramel

Classe II

e150b

Caustic sulfite caramel

Classe III

e150c

Ammonia caramel

Classe IV

e150d

Sulfite ammonia caramel

Shades of colours

Available forms

LIQUIDS

POWDERS

All
shades of
brown