CARAMEL I (PLAIN)

Caramel I (Plain) is a water-soluble food-grade coloring agent produced by the controlled heat treatment of carbohydrates in the presence of acids or alkalis.
Caramel I (Plain) is also referred to as Class I caramel color and is the most basic type without the presence of ammonium or sulfite compounds.
Caramel I (Plain) is widely used in the food, beverage, pharmaceutical, and cosmetic industries for its brown coloration and high stability.

CAS Number: 8028-89-5
EC Number: 232-435-9
Molecular Formula: Not applicable (mixture of polymeric compounds)
Molecular Weight: Variable (depends on polymerization and processing conditions)

Synonyms: Caramel I, Plain Caramel Color, Class I Caramel, E150a, Caramel Color E150a, Spirit Caramel, Caustic Caramel, Caramel Coloring Agent, Plain Caramel Pigment, Natural Brown Colorant, Caramel Coloring for Food, Caramel I for Beverages

APPLICATIONS

Caramel I (Plain) is widely used in alcoholic beverages, such as whisky and brandy, to impart a rich brown color.
Caramel I (Plain) is applied in malt-based drinks and dark beers to deepen the color without altering flavor.
Caramel I (Plain) is used in soft drinks and sodas for consistent coloring and visual appeal.

Caramel I (Plain) is added to bakery products such as cakes, cookies, and biscuits for enhanced browning and appearance.
Caramel I (Plain) is employed in sauces, gravies, and soups to provide a deeper brown tone and improve visual consistency.
Caramel I (Plain) is found in cereals, snack foods, and dressings as a natural-looking color additive.

Caramel I (Plain) is used in pet food formulations to create appealing shades and mimic cooked meats.
Caramel I (Plain) is incorporated into dry and wet pet food products due to its stability and non-toxic profile.
Caramel I (Plain) is employed in processed meats and marinades for improved product presentation.

Caramel I (Plain) is found in pharmaceutical syrups and oral suspensions to give a uniform amber appearance.
Caramel I (Plain) is used in lozenges, tablets, and capsules for color identification and branding.
Caramel I (Plain) is applied in nutraceuticals and herbal supplements as a natural coloring agent.

Caramel I (Plain) is included in cosmetic and personal care products such as creams, gels, and hair dyes.
Caramel I (Plain) is used in soaps and lotions to provide a warm natural hue.
Caramel I (Plain) is found in specialty cosmetic formulations due to its gentle coloring properties.

Caramel I (Plain) is suitable for use in clean-label and natural product formulations due to its simple production process.
Caramel I (Plain) is applied in seasoning mixes and spice blends to ensure color uniformity.
Caramel I (Plain) is compatible with a wide range of pH values, making it suitable for acidic and neutral products.

Caramel I (Plain) is used as a coloring agent in soft drinks like colas and root beers.
Caramel I (Plain) is incorporated into baked goods such as cakes and cookies for a warm brown hue.

Caramel I (Plain) is added to beer and other malt beverages to deepen color.
Caramel I (Plain) is used in soy sauce and other fermented products for color standardization.
Caramel I (Plain) is included in confectionery products such as candies and caramel coatings.

Caramel I (Plain) is used in breakfast cereals to provide a toasted appearance.
Caramel I (Plain) is applied in pet food to give a natural brown tone.

Caramel I (Plain) is used in ready-made gravies and sauces for appealing coloration.
Caramel I (Plain) is included in instant soups and bouillon powders for rich, dark tones.

Caramel I (Plain) is used in meal replacement drinks for a consistent chocolatey-brown color.
Caramel I (Plain) is incorporated into powdered drink mixes for attractive appearance upon mixing.

Caramel I (Plain) is used in dessert toppings like chocolate syrup and fudge sauces.
Caramel I (Plain) is applied in snack coatings to simulate roast or grill effects.
Caramel I (Plain) is included in canned beans to ensure uniform, appetizing color.

Caramel I (Plain) is used in marinades and meat rubs to provide a cooked appearance.
Caramel I (Plain) is added to instant noodles to enhance the broth color.

Caramel I (Plain) is used in dairy desserts such as pudding and flavored yogurt.
Caramel I (Plain) is incorporated into protein bars and health snacks for darker shades.

Caramel I (Plain) is used in chewing gum to give a caramel-like tone.
Caramel I (Plain) is added to vinegar-based sauces and dressings for rich color depth.
Caramel I (Plain) is used in licorice and anise-flavored candies for visual effect.

Caramel I (Plain) is applied in malt extract powders for consistent dark coloring.
Caramel I (Plain) is used in coffee creamers and flavored syrups for dark tones.

Caramel I (Plain) is included in savory pie fillings and gravies for a home-cooked look.
Caramel I (Plain) is used in baby food sauces and purees where mild natural coloring is desired.

Caramel I (Plain) is used in liquid seasoning blends for roast-style foods.
Caramel I (Plain) is added to flavor emulsions to standardize tint across batches.
Caramel I (Plain) is applied in breading and coating systems for darker crusts.

Caramel I (Plain) is used in ready meals such as meat stews and lasagna for a well-browned look.
Caramel I (Plain) is incorporated into energy gels and sports drinks to mask undesirable colors.

Caramel I (Plain) is used in roasted nut glazes to create a golden-brown finish.
Caramel I (Plain) is added to meat analog products to simulate seared or grilled color.

Caramel I (Plain) is used in instant gravy cubes and powders for consistent coloration.
Caramel I (Plain) is included in chocolate-flavored dairy drinks to intensify brown hues.
Caramel I (Plain) is used in pancake syrup formulations for rich amber appearance.

Caramel I (Plain) is applied in potato-based snacks to achieve a golden roasted tint.
Caramel I (Plain) is used in soy-based beverages for a malted or toasted tone.

Caramel I (Plain) is incorporated into high-fiber cereals and granola for uniform browning.
Caramel I (Plain) is used in spice blends to enhance visual appeal of chili and curry powders.

Caramel I (Plain) is added to hard candies to produce warm brown tones.
Caramel I (Plain) is applied in microwave meals to improve perceived doneness.
Caramel I (Plain) is used in bakery icings and glazes for golden highlights.

Caramel I (Plain) is used in gluten-free baked goods to simulate traditional crust color.
Caramel I (Plain) is incorporated into chocolate coatings for a slightly lighter hue variation.

Caramel I (Plain) is applied in protein shake powders for a smoother color profile.
Caramel I (Plain) is used in frozen ready-to-eat dishes for reheated color retention.
Caramel I (Plain) is included in savory custards or soufflés for light golden coloring.

Caramel I (Plain) is used in beer brewing to adjust color intensity without affecting flavor.
Caramel I (Plain) is added to fat-based spreads for a buttery brown tone.

Caramel I (Plain) is used in bouillon tablets for a richer presentation when dissolved.
Caramel I (Plain) is incorporated into coffee-based ice creams to intensify tone.

Caramel I (Plain) is used in caramel-flavored products to enhance visual association.
Caramel I (Plain) is applied in natural chewing gum bases to provide a consistent color.
Caramel I (Plain) is used in dairy-free creamers for a warm brown hue.

Caramel I (Plain) is added to gelatin desserts to tint dark cola or spice flavors.
Caramel I (Plain) is used in vegetable broth powders for roasted color undertones.

Caramel I (Plain) is used in edible ink printing for bakery and confectionery decoration.
Caramel I (Plain) is incorporated into sauces for frozen entrées to maintain a just-cooked look.

Caramel I (Plain) is applied in gourmet snack crackers for toasted color effects.
Caramel I (Plain) is used in malted milk formulations for visual consistency with traditional profiles.

DESCRIPTION

Caramel I (Plain) is a brown-colored liquid or powder derived from heat-treated carbohydrates, typically glucose, sucrose, or invert sugar.
Caramel I (Plain) contains polymeric coloring compounds formed through caramelization without the use of ammonium or sulfite reactants.
Caramel I (Plain) is classified as E150a under EU food additive regulations and is considered the most "natural" type of caramel color.

Caramel I (Plain) is odorless to slightly sweet-smelling and imparts no significant flavor to products at typical usage levels.
Caramel I (Plain) has high coloring power and exhibits excellent solubility in water, making it suitable for liquid and dry applications.
Caramel I (Plain) provides a stable, uniform brown hue across various product types.

Caramel I (Plain) is thermally stable and does not degrade during typical cooking or processing conditions.
Caramel I (Plain) is less reactive and chemically simpler than other caramel classes, making it preferred in clean-label formulations.
Caramel I (Plain) is compatible with most food and beverage matrices and does not significantly alter taste or texture.

Caramel I (Plain) is produced without the use of ammonia or sulfite, reducing the risk of certain reaction byproducts.
Caramel I (Plain) is used in both acidic and neutral pH applications, with minimal color shift.

Caramel I (Plain) is compliant with food safety standards in the EU, US, and many other regulatory jurisdictions.
Caramel I (Plain) is a water-soluble food colorant produced by controlled heat treatment of carbohydrates.

Caramel I (Plain) does not contain ammonium or sulfite compounds, making it the least reactive type.
Caramel I (Plain) is also known as Class I caramel or plain caramel.
Caramel I (Plain) typically has a golden to light brown hue, depending on concentration.

Caramel I (Plain) is considered the most natural and mild form of caramel color.
Caramel I (Plain) is suitable for clean-label food products due to its simple composition.

Caramel I (Plain) exhibits good color stability in low-salt and low-pH applications.
Caramel I (Plain) is generally recognized as safe (GRAS) and approved globally for food use.

Caramel I (Plain) has low ionic interaction, making it compatible with dairy and protein systems.
Caramel I (Plain) is used when a soft, toasted or golden-brown color is desired without chemical modifiers.

PROPERTIES

Common Name: Caramel I (Plain)
Appearance: Brown liquid or dark brown powder
Odor: Odorless or mild caramel-like smell
Solubility: Fully soluble in water; insoluble in oils
Color Hue: Amber to dark brown
Color Intensity: Depends on concentration and caramelization process
pH (10% solution): Typically 3.5–5.5
Viscosity (liquid form): Medium to high depending on concentration
Thermal Stability: High
Light Stability: Moderate (protected packaging recommended)
E Number: E150a
Regulatory Status: Approved by FDA, EFSA, JECFA
Storage Conditions: Store in a cool, dry place; avoid direct sunlight
Shelf Life: 12–24 months depending on form and packaging

FIRST AID

Inhalation:
Move the person to fresh air.
Not likely to cause harmful effects, but seek medical attention if symptoms occur.
Avoid inhalation of powder during handling.

Skin Contact:
Wash affected area with soap and water.
Caramel color may stain but is not irritating under normal use.
Seek medical attention if skin reaction occurs.

Eye Contact:
Rinse immediately with water for at least 15 minutes.
If irritation develops or persists, consult an eye specialist.
Avoid rubbing eyes when working with powder or liquid.

Ingestion:
Non-toxic and generally recognized as safe (GRAS) in approved quantities.
Rinse mouth with water if large amounts are consumed accidentally.
Seek medical attention in case of unusual symptoms.

Note to Physicians:
No specific antidote is needed.
Treat symptomatically and provide supportive care.

HANDLING AND STORAGE

Handling:
Wear gloves and protective eyewear when handling bulk quantities.
Avoid generation of dust or aerosols from powder forms.
Prevent direct contact with eyes and prolonged skin exposure.

Ventilation:
Use general or local exhaust ventilation during large-scale operations.
Maintain proper airflow in storage and handling areas.

Storage:
Store in a tightly sealed container in a cool, dry, well-ventilated area.
Avoid exposure to heat, light, and moisture.
Keep away from oxidizing agents and strong acids.

Spill and Leak Procedures:
For liquids, absorb with inert material and clean with water.
For powders, sweep up and collect in properly labeled containers.
Wash residue from surfaces with mild detergent.

Handling Precautions:
Use clean equipment and avoid contamination.
Label containers clearly and follow FIFO (first-in, first-out) practices.
Dispose of material in accordance with local environmental regulations.