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Caramel IV (Ammonia Sulfite Process) is a high-intensity brown coloring agent produced by the controlled heat treatment of carbohydrates in the presence of both ammonium and sulfite compounds.
Caramel IV is also known as Class IV caramel color and is the most widely used caramel class in the food and beverage industry.
Caramel IV (Ammonia Sulfite Process) provides strong color strength, high solubility, and exceptional stability in acidic, neutral, and high-salt 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 IV, Ammonia Sulfite Caramel, Ammonia Sulfite Process Caramel, E150d, Caramel Color E150d, Class IV Caramel, Sulfite Ammonia Caramel, High Intensity Caramel, Dark Brown Caramel, Food Color E150d, Liquid Brown Colorant, Industrial Caramel Color
APPLICATIONS
Caramel IV (Ammonia Sulfite Process) is extensively used in cola-type beverages for its dark color and excellent acid stability.
Caramel IV (Ammonia Sulfite Process) is incorporated into syrups, flavored waters, and fruit juices for color uniformity and strong visual appeal.
Caramel IV (Ammonia Sulfite Process) is ideal for alcoholic drinks such as whiskey, brandy, and liqueurs where high color intensity is required.
Caramel IV (Ammonia Sulfite Process) is widely used in baked goods, such as rye bread, pumpernickel, and biscuits, to enhance browning.
Caramel IV (Ammonia Sulfite Process) is added to sauces, gravies, and soups for rich color and salt compatibility.
Caramel IV (Ammonia Sulfite Process) is found in instant noodles and seasoning mixes for consistent brown coloration.
Caramel IV (Ammonia Sulfite Process) is used in meat products such as sausages, hams, and deli meats to improve color uniformity.
Caramel IV (Ammonia Sulfite Process) is included in marinades, spice blends, and bouillon cubes for visual enhancement.
Caramel IV (Ammonia Sulfite Process) is applied in canned foods for long-term stability and resistance to color fading.
Caramel IV (Ammonia Sulfite Process) is found in pet food and animal feed to enhance the appearance of meat- and grain-based products.
Caramel IV (Ammonia Sulfite Process) is preferred for high-protein formulas where pH and temperature can vary during processing.
Caramel IV (Ammonia Sulfite Process) is used in moist and extruded pet foods for durable and even coloration.
Caramel IV (Ammonia Sulfite Process) is employed in industrial cleaners and cosmetics where dark brown color is required.
Caramel IV (Ammonia Sulfite Process) is used in household and personal care items, including soaps and shampoos, for natural-looking tinting.
Caramel IV (Ammonia Sulfite Process) is added to detergents and surface cleaners as a biodegradable colorant.
Caramel IV (Ammonia Sulfite Process) is widely used in colas and dark soft drinks for its intense, stable black-brown hue.
Caramel IV (Ammonia Sulfite Process) is added to malt beverages for consistent, dark coloration.
Caramel IV (Ammonia Sulfite Process) is incorporated into soy sauces and liquid seasonings to enhance depth of color.
Caramel IV (Ammonia Sulfite Process) is applied in ready-to-eat meals for consistent browning across components.
Caramel IV (Ammonia Sulfite Process) is used in salad dressings to add color to vinegar-based blends.
Caramel IV (Ammonia Sulfite Process) is included in seasoning cubes and bouillons for a rich, brown tint.
Caramel IV (Ammonia Sulfite Process) is added to snack seasonings for visual appeal in BBQ-flavored products.
Caramel IV (Ammonia Sulfite Process) is used in liquid gravies for an authentic homemade look.
Caramel IV (Ammonia Sulfite Process) is incorporated into canned legumes to simulate long-cooked color.
Caramel IV (Ammonia Sulfite Process) is applied in nutritional beverages and protein drinks to mask undesirable hues.
Caramel IV (Ammonia Sulfite Process) is used in bakery fillings and pie sauces to mimic caramelized sugar.
Caramel IV (Ammonia Sulfite Process) is included in dairy-free cheese sauces to simulate a cooked appearance.
Caramel IV (Ammonia Sulfite Process) is used in instant soup powders and stock mixes.
Caramel IV (Ammonia Sulfite Process) is applied in meat glazes and marinades for a deep roasted color.
Caramel IV (Ammonia Sulfite Process) is used in liquid smoke products to visually complement the smoked flavor.
Caramel IV (Ammonia Sulfite Process) is used in brewing to adjust beer color without affecting taste.
Caramel IV (Ammonia Sulfite Process) is added to confectionery syrups for a rich molasses tone.
Caramel IV (Ammonia Sulfite Process) is included in thermally processed sauces for color retention.
Caramel IV (Ammonia Sulfite Process) is used in vegetarian meat products to simulate grill marks.
Caramel IV (Ammonia Sulfite Process) is used in dried gravy mixes for strong, rehydrated color.
Caramel IV (Ammonia Sulfite Process) is applied in energy gels and supplements for visual consistency.
Caramel IV (Ammonia Sulfite Process) is incorporated into pet foods to make meals look more appealing.
Caramel IV (Ammonia Sulfite Process) is used in curry concentrates and roux bases.
Caramel IV (Ammonia Sulfite Process) is applied in smoking aids and smoke flavor enhancers.
Caramel IV (Ammonia Sulfite Process) is used in high-salt food systems due to its ionic compatibility.
Caramel IV (Ammonia Sulfite Process) is used in flavored instant noodles for broth coloration.
Caramel IV (Ammonia Sulfite Process) is added to rice seasoning blends for browned rice effects.
Caramel IV (Ammonia Sulfite Process) is used in vinegar-based dipping sauces.
Caramel IV (Ammonia Sulfite Process) is used in meat analogues and vegan jerky products.
Caramel IV (Ammonia Sulfite Process) is incorporated into savory bakery toppings like cheese blends.
Caramel IV (Ammonia Sulfite Process) is a Class IV caramel color created through the controlled heating of sugars with both ammonium and sulfite compounds.
Caramel IV (Ammonia Sulfite Process) produces the darkest and most intense brown-black shades among caramel colors.
Caramel IV (Ammonia Sulfite Process) carries a strong negative charge, making it highly suitable for beverage and protein systems.
Caramel IV (Ammonia Sulfite Process) is highly soluble and stable across pH, light, and temperature changes.
Caramel IV (Ammonia Sulfite Process) is commonly used in high-acid applications due to its excellent acid resistance.
Caramel IV (Ammonia Sulfite Process) has high tinctorial power, meaning small amounts provide deep color.
Caramel IV (Ammonia Sulfite Process) may contain trace levels of 4-MEI and is subject to regulatory monitoring.
Caramel IV (Ammonia Sulfite Process) is not generally recommended in dairy products due to potential interactions.
Caramel IV (Ammonia Sulfite Process) is approved for food use by global safety authorities.
Caramel IV (Ammonia Sulfite Process) is preferred in applications where maximum color impact and process stability are needed.
DESCRIPTION
Caramel IV (Ammonia Sulfite Process) is a dark brown to black liquid or powder with a slightly sweet or neutral odor.
It is produced by heating carbohydrates such as glucose or sucrose in the presence of ammonium and sulfite compounds.
Caramel IV (Ammonia Sulfite Process) has the highest tinctorial (coloring) power of all caramel color classes.
Caramel IV (Ammonia Sulfite Process) offers high solubility in water, making it ideal for use in both liquid and dry formulations.
It is stable across a wide range of pH values and is resistant to light, heat, and high ionic strength conditions.
Caramel IV (Ammonia Sulfite Process) does not significantly alter taste at normal usage levels.
Caramel IV is the most commonly used coloring additive in soft drink production due to its consistency and low cost.
It is authorized under the code E150d by the European Union and approved by major global food safety authorities.
Caramel IV is considered safe for consumption within regulatory limits but contains byproducts (e.g., 4-MEI) that are monitored and regulated.
PROPERTIES
Common Name: Caramel IV (Ammonia Sulfite Process)
Appearance: Dark brown to black liquid or powder
Odor: Slightly sweet or neutral
Solubility: Fully soluble in water
Color Hue: Deep brown to nearly black
Color Strength: Very high
pH (10% solution): Typically 3.0–5.0
Density: ~1.35–1.40 g/cm³
Viscosity: Moderate to high (liquid forms)
Thermal Stability: Excellent
Light Stability: Excellent
Salt Compatibility: Excellent
E Number: E150d
Shelf Life: 12–24 months
Storage Conditions: Store in tightly closed containers at 10–30°C
Boiling/Melting Point: Not applicable (decomposes on heating)
FIRST AID
Inhalation:
Move person to fresh air.
Not expected to cause harmful effects.
Seek medical attention if symptoms develop.
Skin Contact:
Wash affected area with soap and water.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation occurs.
Eye Contact:
Rinse cautiously with water for 15 minutes.
Remove contact lenses if present.
Seek immediate medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Caramel IV is generally non-toxic at standard usage levels.
Seek medical help if large quantities are ingested or symptoms arise.
Note to Physicians:
Treat symptomatically.
No specific antidote.
Supportive care as needed.
HANDLING AND STORAGE
Handling:
Use protective gloves, goggles, and clothing when handling bulk quantities.
Avoid direct contact with skin and eyes.
Prevent formation of dust or aerosols in powdered forms.
Ventilation:
Ensure good ventilation in processing areas.
Use local exhaust systems if needed.
Storage:
Keep container tightly closed in a dry, cool, well-ventilated area.
Protect from moisture, strong oxidizers, and incompatible substances.
Avoid direct sunlight and extreme temperatures.
Spill and Leak Procedures:
Contain spill with absorbent materials.
Clean with water and detergent.
Dispose in accordance with local environmental regulations.
Handling Precautions:
Use clean tools and avoid contamination.
Label containers properly.
Follow FIFO (first-in, first-out) practices for stock rotation.
