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Caramel II (Caustic Sulfite Process) is a food-grade brown coloring produced by the controlled heat treatment of carbohydrates in the presence of sulfite compounds.
Caramel II is also known as Class II caramel color and is manufactured without ammonium compounds, distinguishing it from other classes.
Caramel II (Caustic Sulfite Process) is primarily used for its high stability and mild flavor impact in food, beverage, and pet food applications.
CAS Number: 8028-89-5
EC Number: 232-435-9
Molecular Formula: Not applicable (complex mixture of polymeric compounds)
Molecular Weight: Variable (mixture of polymeric species depending on process)
Synonyms: Caramel II, Caustic Sulfite Caramel, Class II Caramel, E150b, Sulfite Process Caramel Color, Sulfite Caramel, Caramel Color E150b, Liquid Brown Colorant, Natural Colorant E150b, Caramel II Color Additive, Sulfite-Based Caramel, Brown Food Dye
APPLICATIONS
Caramel II (Caustic Sulfite Process) is widely used in baked goods and cereals to produce an even brown coloration without affecting flavor.
Caramel II (Caustic Sulfite Process) is applied in confectionery products, including candies and chocolate-coated snacks, for enhanced appearance.
Caramel II (Caustic Sulfite Process) is found in sauces, dressings, and gravies where stability under varying pH is required.
Caramel II (Caustic Sulfite Process) is used in soft drinks and flavored waters to add consistent coloring without altering taste.
Caramel II (Caustic Sulfite Process) is employed in malt-based beverages and flavored alcohols for visual appeal.
Caramel II (Caustic Sulfite Process) is incorporated into syrups and concentrates for color uniformity.
Caramel II (Caustic Sulfite Process) is found in pet food products to enhance the visual consistency of meat-based formulations.
Caramel II (Caustic Sulfite Process) is suitable for use in wet and dry pet food due to its stability under varied storage conditions.
Caramel II (Caustic Sulfite Process) is used in animal feed to create appealing coloration in functional and nutritional blends.
Caramel II (Caustic Sulfite Process) is employed in pharmaceutical and nutraceutical products, such as elixirs and suspensions.
Caramel II (Caustic Sulfite Process) is used in dietary supplements for color standardization.
Caramel II (Caustic Sulfite Process) is found in oral hygiene products for visual enhancement.
Caramel II (Caustic Sulfite Process) is incorporated in personal care products like shampoos, creams, and soaps for a warm brown hue.
Caramel II (Caustic Sulfite Process) is used in cosmetic products as a mild natural coloring agent compatible with surfactant systems.
Caramel II (Caustic Sulfite Process) is applicable in hair coloring formulations and tinted gels.
Caramel II (Caustic Sulfite Process) is used in alcoholic beverages such as whiskey and brandy to achieve deep amber tones.
Caramel II (Caustic Sulfite Process) is added to bakery products to enhance surface browning and improve visual appeal.
Caramel II (Caustic Sulfite Process) is incorporated into soy sauce to achieve a darker, richer hue.
Caramel II (Caustic Sulfite Process) is used in beer and malt beverages to balance color variation between batches.
Caramel II (Caustic Sulfite Process) is applied in meat sauces and marinades for a bold brown shade.
Caramel II (Caustic Sulfite Process) is used in seasoning powders to replicate a roasted or grilled appearance.
Caramel II (Caustic Sulfite Process) is used in savory snack coatings for an attractive browned surface.
Caramel II (Caustic Sulfite Process) is added to flavored syrups for deep color without overpowering flavor.
Caramel II (Caustic Sulfite Process) is included in powdered drink mixes to ensure a rich color when hydrated.
Caramel II (Caustic Sulfite Process) is used in culinary glazes and meat rubs for deep, appetizing color.
Caramel II (Caustic Sulfite Process) is incorporated into bouillon and stock concentrates.
Caramel II (Caustic Sulfite Process) is used in condiments like barbecue and Worcestershire sauces.
Caramel II (Caustic Sulfite Process) is applied in cooking wines and flavoring spirits for color enhancement.
Caramel II (Caustic Sulfite Process) is used in protein-based snacks to simulate grilled or oven-cooked surfaces.
Caramel II (Caustic Sulfite Process) is included in liquid seasonings for a consistent brown tone.
Caramel II (Caustic Sulfite Process) is added to gravies and demi-glace preparations.
Caramel II (Caustic Sulfite Process) is used in premade sauces for canned meats and beans.
Caramel II (Caustic Sulfite Process) is incorporated into malt-based confectionery.
Caramel II (Caustic Sulfite Process) is used in herbal liqueurs and bitters.
Caramel II (Caustic Sulfite Process) is applied in flavored butter substitutes for browned appearance.
Caramel II (Caustic Sulfite Process) is used in jerky marinades to deepen the color of cured meats.
Caramel II (Caustic Sulfite Process) is included in savory instant meals and reconstituted foods.
Caramel II (Caustic Sulfite Process) is used in roasted vegetable snacks for intensified golden-brown tones.
Caramel II (Caustic Sulfite Process) is added to breakfast sausage blends for a cooked finish.
Caramel II (Caustic Sulfite Process) is applied in plant-based burger patties for a grilled meat appearance.
Caramel II (Caustic Sulfite Process) is used in powdered soup bases to enhance broth coloration.
Caramel II (Caustic Sulfite Process) is used in freeze-dried sauces and meat accompaniments.
Caramel II (Caustic Sulfite Process) is incorporated into stuffing mixes and savory side dishes.
Caramel II (Caustic Sulfite Process) is used in natural cheese sauces to enrich color depth.
Caramel II (Caustic Sulfite Process) is applied in thermally processed food systems for stable color results.
Caramel II (Caustic Sulfite Process) typically appears as a dark brown to reddish-brown liquid or powder.
Caramel II (Caustic Sulfite Process) provides a more intense color than plain caramel (Class I).
Caramel II (Caustic Sulfite Process) offers good stability in alcohol and low-pH environments.
Caramel II (Caustic Sulfite Process) is widely used in alcoholic beverages and sauces due to its high color yield.
Caramel II (Caustic Sulfite Process) is considered suitable for clean-label products under specific regulations.
Caramel II (Caustic Sulfite Process) is not typically recommended for dairy or neutral-pH emulsions.
Caramel II (Caustic Sulfite Process) has moderate process tolerance under heating and light exposure.
Caramel II (Caustic Sulfite Process) is permitted for food use globally and generally recognized as safe (GRAS).
DESCRIPTION
Caramel II (Caustic Sulfite Process) is a class II caramel color produced by heating carbohydrates with alkalis and sulfite compounds.
Caramel II (Caustic Sulfite Process) has a higher negative ionic charge, making it suitable for applications with positively charged proteins.
Caramel II (Caustic Sulfite Process) is a dark brown to blackish liquid with a characteristic odor and slight sweet taste.
Caramel II (Caustic Sulfite Process) is water-soluble and made by heating carbohydrates in the presence of sulfite compounds such as sodium sulfite or potassium bisulfite.
Caramel II differs from Class I by its improved resistance to high ionic strength and better dispersion in colloidal systems.
Caramel II (Caustic Sulfite Process) provides a consistent brown hue with minimal flavor contribution at normal usage levels.
Caramel II (Caustic Sulfite Process) has enhanced solubility and stability in acidic and neutral media.
Caramel II (Caustic Sulfite Process) exhibits good performance in thermally processed or pasteurized products.
Caramel II (Caustic Sulfite Process) is used when products require long-term stability and compatibility with sulfite-containing systems.
Caramel II (Caustic Sulfite Process) is recognized as E150b under European regulations and is permitted in many food applications worldwide.
Caramel II is non-volatile and relatively inert under standard storage conditions, making it suitable for shelf-stable products.
PROPERTIES
Common Name: Caramel II (Caustic Sulfite Process)
Appearance: Dark brown to blackish liquid
Odor: Slightly sweet to neutral
Taste: Mildly sweet, non-bitter
Solubility: Fully water-soluble
Color Strength: Medium to high (varies by concentration)
Color Hue: Reddish-brown to dark brown
pH (10% solution): Typically 2.5–5.0
Thermal Stability: Excellent
Light Stability: Moderate to good (requires opaque packaging)
E Number: E150b
Regulatory Status: Approved by EFSA, FDA, JECFA
Density: ~1.3–1.4 g/cm³
Viscosity: Moderate to high depending on solids content
Shelf Life: 12–24 months in sealed packaging
Storage Conditions: Store between 10–30°C in dry, well-ventilated area
FIRST AID
Inhalation:
Remove the individual to fresh air.
Not typically hazardous; seek medical help if breathing issues persist.
Avoid inhalation of aerosol or mist.
Skin Contact:
Rinse skin with plenty of water and mild soap.
May cause temporary staining but is not known to be irritating.
If irritation develops, consult a healthcare provider.
Eye Contact:
Flush eyes with clean water for at least 15 minutes.
Remove contact lenses if present.
Get medical attention if symptoms persist.
Ingestion:
Rinse mouth thoroughly with water.
Non-toxic at typical use levels in food.
Seek medical advice if excessive amounts are ingested.
Note to Physicians:
No specific antidote required.
Treat symptomatically.
Supportive care is generally sufficient.
HANDLING AND STORAGE
Handling:
Wear appropriate PPE, including gloves and eye protection.
Avoid contact with eyes and prolonged skin contact.
Prevent aerosol generation during pumping or transfer.
Ventilation:
Ensure adequate ventilation in processing and storage areas.
Use localized exhaust in areas of high exposure.
Storage:
Store in tightly closed containers away from strong oxidizing agents.
Keep in a cool, dry area protected from light and moisture.
Avoid freezing; product may become unstable below 5°C.
Spill and Leak Procedures:
Absorb liquid with inert material (e.g., sand or vermiculite).
Wash area with water and detergent.
Dispose in accordance with local regulations.
Handling Precautions:
Use clean equipment to prevent contamination.
Label containers clearly and follow FIFO usage.
Seal containers tightly after use to maintain stability.
