Caramel Color

Caramel color is a water-soluble food colorant which is made by heat treatment of carbohydrates. It is widely used in beverage, soy sauce, etc., bringing attractive and appealing color to foods. Caramel color is also called the Color of Soy Sauce in China, because it was first found in the fermentation of soy sauce. After years of research, caramel color has been proved to be safe and effective in a variety of food applications with few limits of dosage. Nowadays, caramel color has become the world’s most widely used food colorant.

Caramel Color is AIPU FOOD’s star product. Over years, AIPU FOOD has developed and produced more than 100 types of liquid and powdered products. We are also devoted to provide customized service to satisfy customers’ special needs.

Caramel color has an odor of burnt sugar, so it cannot only provide an appealing color, but also enhance the original flavor and taste of foods.

Feature

Customized service for customers from different food industries

Research and development of bright hue caramel color specially for soy sauce, yellow rice wine or vinegar

Broad color range: golden – amber – red-brown – dark brown.

Application Recommendation

Applications

Color range

Recommended dosage

Recommended products

Class I

Recommended products

Class III

Recommended products

Class IV

Softdrink

0.05-0.20%

CAL-004

-

CDL-010

Yellow rice wine     

0.1-3% -

CCL-007

-

Soy sauce

0.5-5.0%

CAL-004

CCL-053

CDL-028

Seasonings

0.5-5.0%

CAL-004

CAP-001

CCL-001

CCP-002

CDL-001

CDP-012

Instant noodles

0.5-5.0%

CAP-001

CCP-002

CDP-008

Bakery food

0.2-5.0%

CAL-004

CCL-001

CCP-002

CDL-010

CDP-012

 

Notes: All recommended applications are for reference only. Please refer to local regulations before use. Pre-experiments are highly suggested before production.

 

 

FAQ

A: ‘Thinness’ indicates three characteristics of double strength caramel color: low viscosity, slow resinification and long shelf life. The application dosage of caramel color is determined by its color strength, while specific gravity indicates its solid content.

A: Both of them are sulfite ammonia caramel (E150d) and negatively-charged, and are mainly used in beverage. The difference lies in the color strength and redness index: color strength of single strength caramel color is half of that of double strength caramel color, and redness index of single strength caramel color is higher than the latter one.

A: Sedimentation is related to the charge of caramel color and the charge of the product to which caramel color is added. Normally, brewery products should employ ammonia caramel while carbonated drinks and tea beverages should employ sulfite ammonia caramel. All the three classes of caramel color above can be used in soy sauce. They can only be applied separately and cannot be mixed with each other. Trial tests of caramel color in target product should be conducted if the charge characteristic of the product is unknown.

Product Recommendation

Product Appearance: Caramel color liquid (E150d).

Color Range: Dark brown - Black brown.

Specification: Color intensity (Typical) 0.27 # Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.

Product Feature: Higher color intensity than other existing double-strength caramel color in market, Acid/alcohol stable.

Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit.

Product Appearance: Caramel color liquid (E150d).

Color Range: Dark brown - Black brown.

Specification: 4-Methyl Imidazole≤10ppm.

Product Feature: Low 4-Methyl Imidazole (4-MEI), acid/alcohol stable.
Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit.

Product Appearance: Caramel color liquid (E150d).

Color Range: Dark brown - Black brown.

Specification: Color intensity (Typical) 0.27 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.

Product Feature: Favorable price.
Application: Widely used in dark bread, cookies, biscuit, meat rubs, flavoring extract, pancakes, and ice-cream.

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.114 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Suitable for various applications.
Application: With a positive colloidal charge, widely used in brewed soy sauces and compound seasoning sauces because of its excellent coloring property.

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.155 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength, Viscosity(25℃) 6000.
Product Feature: High viscosity.
Application: Typically used in brewed soy sauces, baked goods and compound seasoning sauces because of its excellent coloring property.

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.190 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: High color intensity.
Application: Typically used in beer and compound seasoning sauces because of its excellent coloring property.

Product Appearance: Caramel color liquid (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.076 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: High color intensity, low sulfite.
Application: Typically used in beer, vinegar, baked goods.

Product Appearance: Caramel color liquid (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.050 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Plain caramel, low sulfite.
Application: Widely used in sauces, semisolid compound seasonings, syrup, milk drink, brandy, whisky, rum, cookies, condiments, cocoa/chocolate and instant coffee because of its brilliant coloring properties.

Product Appearance: Caramel color powder (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.100 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Plain caramel.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where powdered caramel color (Class I) is desirable.

Product Appearance: Caramel color powder (E150d).
Color Range: Dark brown - Black brown.
Specification: Color intensity (Typical) 0.425 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength. 
Product Feature: Sulfite ammonium process caramel, favorable price.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.

Product Appearance: Caramel color powder (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.195 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Moisture-resistant.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.

Product Appearance: Caramel color powder (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.220 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Ammonia caramel.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.