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Caramel III (Ammonia Process) is a food-grade coloring produced by the controlled heat treatment of carbohydrates in the presence of ammonium compounds.
Caramel III is also known as Class III caramel color and is widely used in soft drinks, sauces, baked goods, and pet food for its intense brown hue and excellent solubility.
Caramel III (Ammonia Process) provides excellent color consistency and stability under a variety of processing conditions, especially in acidic environments.
CAS Number: 8028-89-5
EC Number: 232-435-9
Molecular Formula: Not applicable (complex mixture of polymeric species)
Molecular Weight: Variable
Synonyms: Caramel III, Ammonia Caramel, Ammonia Process Caramel, E150c, Caramel Color E150c, Class III Caramel, Ammonium Caramel, Caramel Coloring Agent, Dark Brown Caramel, Ammonia Processed Brown Colorant, Caramel III Food Grade, Ammonia Class Caramel Color
APPLICATIONS
Caramel III (Ammonia Process) is widely used in colas and dark soft drinks for its intense brown coloration.
Caramel III (Ammonia Process) is found in soy sauces, gravies, and savory sauces due to its rich hue and thermal stability.
Caramel III (Ammonia Process) is used in processed meats and spice blends for visual appeal.
Caramel III (Ammonia Process) is applied in bakery items such as bread crusts and cookies to deepen color during baking.
Caramel III (Ammonia Process) is found in confectionery items, including licorice and chocolate-flavored products.
Caramel III (Ammonia Process) is included in cereals and snack foods for enhanced appearance and uniformity.
Caramel III (Ammonia Process) is incorporated into pet food products for color consistency, especially in meat-based varieties.
Caramel III (Ammonia Process) is used in canned or extruded animal feed for its stability across pH and temperature ranges.
Caramel III (Ammonia Process) is preferred for moist pet food products due to its good solubility.
Caramel III (Ammonia Process) is used in nutraceuticals and functional foods to provide a natural-looking brown tint.
Caramel III (Ammonia Process) is applied in liquid and powdered dietary supplements for color standardization.
Caramel III (Ammonia Process) is found in energy drinks and sports beverages as a stabilizing color additive.
Caramel III (Ammonia Process) is used in household cleaning products for visual uniformity and product distinction.
Caramel III (Ammonia Process) is added to soaps and lotions to provide a mild tint and aesthetic value.
Caramel III (Ammonia Process) is included in cosmetic products where a dark tint is needed for branding or formulation identity.
Caramel III (Ammonia Process) is widely used in colas and dark sodas for intense brown coloration.
Caramel III (Ammonia Process) is used in beer production to standardize and deepen the beverage's visual tone.
Caramel III (Ammonia Process) is applied in soy sauce and teriyaki sauce formulations for deep color consistency.
Caramel III (Ammonia Process) is used in bakery glazes and icings for bold visual appeal.
Caramel III (Ammonia Process) is incorporated into barbecue sauces for a rich, smoky appearance.
Caramel III (Ammonia Process) is used in confectionery syrups to imitate dark molasses tones.
Caramel III (Ammonia Process) is applied in gravies and meat sauces to simulate long-cooked effects.
Caramel III (Ammonia Process) is used in marinades for beef and pork to give a flame-grilled color.
Caramel III (Ammonia Process) is included in seasoning powders for meat-flavored snacks.
Caramel III (Ammonia Process) is added to malt-based beverages and energy drinks for a deep hue.
Caramel III (Ammonia Process) is used in instant soup and bouillon cubes to deliver rich brown tones.
Caramel III (Ammonia Process) is included in soy-based meat analogues to replicate roasted meat color.
Caramel III (Ammonia Process) is used in savory puffed snacks and coated nuts.
Caramel III (Ammonia Process) is applied in culinary emulsions like demi-glace and jus concentrates.
Caramel III (Ammonia Process) is used in reconstituted meat products to improve visual authenticity.
Caramel III (Ammonia Process) is used in canned stews and meat dishes for a home-cooked appearance.
Caramel III (Ammonia Process) is applied in sports nutrition beverages for consistent deep color.
Caramel III (Ammonia Process) is used in powdered gravies and sauces for instant coloring.
Caramel III (Ammonia Process) is used in fast food condiments for appealing product presentation.
Caramel III (Ammonia Process) is incorporated into dairy-free cheese sauces for a toasted finish.
Caramel III (Ammonia Process) is used in spice blends to simulate cooked coloration in rubs.
Caramel III (Ammonia Process) is added to snack crackers and chips for browning simulation.
Caramel III (Ammonia Process) is used in instant noodle sauces and seasonings for bold appearance.
Caramel III (Ammonia Process) is applied in liquid seasonings like oyster sauce and hoisin sauce.
Caramel III (Ammonia Process) is included in fermented foods where strong color is desired.
Caramel III (Ammonia Process) is used in malt extract and chocolate syrups for consistent shading.
Caramel III (Ammonia Process) is added to meat-based baby food for visual uniformity.
Caramel III (Ammonia Process) is applied in ready-to-eat rice and grain meals to simulate browning.
Caramel III (Ammonia Process) is used in smoked flavor enhancers to deepen appearance.
Caramel III (Ammonia Process) is included in thickened broths and soups for rich visual tone.
Caramel III (Ammonia Process) is a Class III caramel color produced by heating carbohydrates with ammonium compounds.
Caramel III (Ammonia Process) is negatively charged, making it suitable for use in high-protein systems such as beverages and sauces.
Caramel III (Ammonia Process) offers high color intensity and is typically deep brown or red-brown.
Caramel III (Ammonia Process) is known for its excellent stability under acidic and thermal processing.
Caramel III (Ammonia Process) is not recommended for use in dairy systems due to its ionic interactions.
Caramel III (Ammonia Process) is approved for use in food and beverages by regulatory agencies worldwide.
Caramel III (Ammonia Process) is commonly used in soft drinks due to its superior solubility and color yield.
Caramel III (Ammonia Process) may contain 4-MEI (4-Methylimidazole), which is monitored in regulatory frameworks.
Caramel III (Ammonia Process) is considered more chemically reactive than Class I or II caramel colors.
Caramel III (Ammonia Process) is ideal when a strong, dark, and consistent brown tone is required in processed foods.
Caramel III (Ammonia Process) is used in frozen gravies and sauces to retain a cooked appearance after reheating.
Caramel III (Ammonia Process) is added to dry spice marinades for color development during grilling.
Caramel III (Ammonia Process) is used in fast food burger patties to create a charred surface look.
Caramel III (Ammonia Process) is applied in shelf-stable meat snacks like beef sticks to darken the outer casing.
Caramel III (Ammonia Process) is used in fried rice seasoning powders for uniform brown coloration.
Caramel III (Ammonia Process) is included in barbecue-flavored corn chips and tortilla snacks.
Caramel III (Ammonia Process) is applied in instant curry pastes for a rich and deep background tone.
Caramel III (Ammonia Process) is used in dark chocolate-flavored spreads for visual depth.
Caramel III (Ammonia Process) is incorporated into meatball sauces for a simmered finish.
Caramel III (Ammonia Process) is used in savory biscuits and baked snacks to simulate toasting.
Caramel III (Ammonia Process) is applied in liquid gravies for convenience meal kits.
Caramel III (Ammonia Process) is added to dark beer-flavored confectionery products.
Caramel III (Ammonia Process) is used in processed legumes and lentil dishes to add a stewed appearance.
Caramel III (Ammonia Process) is included in vegan burger patties for a grilled beef look.
Caramel III (Ammonia Process) is used in microwaveable rice dishes for added browning simulation.
Caramel III (Ammonia Process) is applied in smoked-flavored pasta sauces to enhance richness.
Caramel III (Ammonia Process) is used in dried sauce mixes for noodle dishes.
Caramel III (Ammonia Process) is incorporated into seasoning oils for a darker infusion tone.
Caramel III (Ammonia Process) is used in malted energy bars to simulate roasted ingredients.
Caramel III (Ammonia Process) is used in gravy-layered frozen entrées to mimic homemade preparation.
DESCRIPTION
Caramel III (Ammonia Process) is a dark brown liquid or solid coloring material created by heating sugars with ammonium compounds like ammonium hydroxide or ammonium carbonate.
Caramel III (Ammonia Process) does not contain sulfite compounds, making it distinct from Caramel II and IV.
Caramel III is classified as E150c in EU regulations and is considered safe for consumption within regulated limits.
Caramel III (Ammonia Process) has a characteristic burnt-sugar aroma and imparts no significant flavor at normal concentrations.
Caramel III (Ammonia Process) offers high solubility in water, making it ideal for beverages and syrups.
Caramel III (Ammonia Process) has high ionic strength compatibility, allowing it to remain stable in salt-rich environments.
Caramel III (Ammonia Process) is used when intense coloring is needed in products that undergo pasteurization or extended shelf life.
Caramel III (Ammonia Process) is considered less reactive than Caramel IV and is preferred when sulfite-free labeling is desired.
Caramel III is compliant with food safety standards in most countries and regulated by organizations such as the FDA and EFSA.
PROPERTIES
Common Name: Caramel III (Ammonia Process)
Appearance: Dark brown to black liquid or solid
Odor: Slight burnt sugar or neutral
Solubility: Completely soluble in water
Color Hue: Reddish-brown to dark brown
Color Strength: High
pH (10% solution): Typically 2.5–5.5
Viscosity: Medium to high (depending on solids)
Density: Approx. 1.3–1.4 g/cm³
Thermal Stability: Excellent
Light Stability: Moderate
E Number: E150c
Regulatory Status: Approved by FDA, EFSA, Codex Alimentarius
Shelf Life: 12–24 months
Storage Conditions: Store at 10–30°C in a tightly sealed container
Melting/Boiling Point: Not applicable (complex mixture; decomposes)
FIRST AID
Inhalation:
Remove person to fresh air.
Avoid inhalation of vapor or mist.
Seek medical help if breathing difficulty persists.
Skin Contact:
Rinse skin with soap and water.
Remove contaminated clothing.
If skin irritation develops, get medical attention.
Eye Contact:
Flush eyes with plenty of water for 15 minutes.
Remove contact lenses if present and easy to do.
Seek medical help if irritation continues.
Ingestion:
Rinse mouth thoroughly with water.
Non-toxic in typical food-use levels.
Seek medical advice if large amounts are consumed.
Note to Physicians:
No antidote needed.
Provide symptomatic and supportive treatment.
HANDLING AND STORAGE
Handling:
Use gloves, protective clothing, and goggles in bulk handling operations.
Prevent contact with eyes and prolonged skin exposure.
Avoid breathing vapor or mist.
Ventilation:
Ensure proper ventilation in manufacturing and handling areas.
Use exhaust ventilation if exposure limits are approached.
Storage:
Store in a tightly closed container in a cool, dry place.
Avoid direct sunlight and protect from freezing.
Keep away from strong oxidizers and incompatible materials.
Spill and Leak Procedures:
Contain and absorb spills with inert material.
Wash area thoroughly with water after collection.
Dispose of waste in accordance with local regulations.
Handling Precautions:
Keep containers sealed when not in use.
Label all containers appropriately.
Use appropriate hygiene practices to prevent contamination.
