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E150a Plain caramel is used as a colorant in bakery products, confectionery, sauces, cereals, dairy products, and beverages.
E150a Plain caramel is commonly used in products where a natural brown color is desired without strong flavor interference.
E150a Plain caramel is used in products such as beers, spirits, and some soft drinks to provide color consistency and visual appeal.
CAS Number: 8028-89-5 (generic caramel color)
EC Number: 232-435-9
MDL Number: MFCD00146294
Molecular Formula: Not a single defined formula (complex mixture of polymerized carbohydrates)
Molecular Weight: Variable (mixture of compounds with a wide molecular weight distribution)
SYNONYMS:
Caramel liquid, Natural brown 10, Sethness 858, Plain caramel, Caustic caramel, Burnt sugar coloring, spirit caramel, Plain Caramel, Caustic Caramel, Spirit Caramel, Negative Caramel Colour, Caramel color, Plain caramel, Class I caramel, Burnt sugar, Caramelized sugar, E150a, CAL-001 A610nm(0.1%w/v): 0.035(E150a) liquid, CAL-002 A610nm(0.1%w/v): 0.065(E150a) liquid, CAL-004 A610nm(0.1%w/v): 0.053(E150a) liquid, CAP-001 A610nm(0.1%w/v): 0.100(E150a) powder, caramel color powdered, class I caramel colors, class II caramel colors, class III caramel colors, class IV caramel colors, caramel liquid, extrapone caramel milk N (Symrise), CCL-012 A610nm(0.1%w/v): 0.108(E150c) liquid, CCL-015 A610nm(0.1%w/v): 0.130(E150c) liquid, CCL-053 A610nm(0.1%w/v): 0.152 Liquid, CCL-056 A610nm(0.1%w/v): 0.180(E150c) liquid, CCP-001 A610nm(0.1%w/v): 0.200(E150c) powder, CCP-002 A610nm(0.1%w/v): 0.220(E150c) powder, CDL-001 A610nm(0.1%w/v): 0.250(E150d) liquid, CDL-004 A610nm(0.1%w/v): 0.245(E150d) liquid, CDL-005 A610nm(0.1%w/v): 0.265(E150d) liquid, CDL-007 A610nm(0.1%w/v): 0.135(E150d) liquid, CDL-008 A610nm(0.1%w/v): 0.240(E150d) liquid, CDP-003 A610nm(0.1%w/v): 0.230(E150d) powder, CDP-005 A610nm(0.1%w/v): 0.530(E150d) powder, natural brown 10, sethness 858, burnt sugar coloring
E150a Plain caramel is the most natural and pure form of caramel, with no chemical processing.
E150a Plain caramel or class I, Caramel Type I,also known as Plain Caramel, soy color, caramel pigment,caramel liquid,caramel powder,caramel color food additive is a complex mixture of red brown or black coloring formed by dehydration, decomposition and polymerization of sugar substances at high temperature.
E150a Plain caramel is made by only glucose or syrup and water without any ammonium or sulfite compounds added in the production.
E150a Plain caramel carries a slightly negative colloidal charge, which also makes it work excellently in kinds of wines and alcohol drinks.
E150a Plain caramel is a deep red brown viscous liquid manufactured by controlled cooking of sugars along with food grade acids and bases and has a slight negative colloidal charge.
E150a Plain caramel, also known as Class I caramel color, is produced by the controlled heat treatment (caramelization) of carbohydrates such as glucose, sucrose, or invert sugar without the use of ammonium or sulfite compounds.
E150a Plain caramel is one of the most widely used natural colorants in the food industry, providing yellow to brown coloration depending on concentration and processing conditions.
E150a Plain caramel is one of the oldest and most widely used food colorants.
The properties of E150a Plain caramel can vary significantly depending on raw materials and processing conditions, which influence color intensity, solubility, and stability.
Compared to other caramel classes (E150b, E150c, E150d), E150a Plain caramel is the simplest form and does not contain nitrogenous or sulfite residues.
E150a Plain caramel's production involves controlled heating of carbohydrates, leading to complex reactions including caramelization and partial pyrolysis.
E150a Plain caramel has a slight negative colloidal charge.
E150a Plain caramel does not contain 4-MeI or sulfites, generally used in bread, spirits, dairy, beverages and confections.
E150a Plain caramel is the most natural and safest caramel type.
Why Preferred: E150a Plain caramel is the most natural and pure form of caramel, with no chemical processing.
Function: E150a Plain caramel provides a light brown color and mild caramel flavor.
E150a Plain caramel is considered the safest option for consumers.
Strong aftertaste and mild aroma; color ranges from yellow to red; E150a Plain caramel is stable in alcohol, tannin, and salt-rich environments
E150a Plain caramel is obtained by the controlled heat treatment of sucrose without additives.
E150a Plain caramel is created by cooking a carbohydrate, typically glucose or sucrose, with acids, bases, or salts – such as citric acid.
E150a Plain caramel generally range in hue from yellow to red-brown and have a slight negative colloidal charge.
While most E150a Plain caramel is only stable above pH 3.0, some are stable down to pH 2.8.
These options do not contain 4-MeI or sulfites and have the highest stability in alcohol compared to the other three classes.
E150a Plain caramel can be used in most applications: from baking to confections to beverages.
Recently, demand for E150a Plain caramel has increased due to consumers looking for products with simpler labels.
That’s why innovations in class I’s have focused on creating colors that can reach similar shades or use rates to Class III and IV caramels.
E150a Plain caramel is the simplest form of caramel color.
It is produced by heating carbohydrates, with or without the presence of acids or alkalis, but without any ammonium or sulfite compounds.
This type of E150a Plain caramel is characterized by its neutral charge, meaning it does not carry any significant ionic properties.
E150a Plain caramel is a natural food coloring agent produced by heating carbohydrates (sugars) without ammonia or sulfite compounds, resulting in a brown color.
E150a Plain caramel is used in beverages, baked goods, and sauces for its stability and flavor, and is considered the safest caramel color.
E150a Plain caramel, also known as Caramel Color I or simply caramel color, is a water-soluble food coloring that provides a warm brown to black color to food products.
E150a Plain caramel is the simplest form of caramel coloring, produced by heating carbohydrates without adding chemicals.
USES and APPLICATIONS of E150a PLAIN CARAMEL:
Applications of E150a Plain caramel: Confectionery: chocolates, candies, cakes, Beverages: fruit juices, teas, Sauces and ice creams for mild coloring.
E150a Plain caramel is mainly used as ideal brown and black coloring in production of rums, whiskeys and tequilas, wine preparation,pectoral syrup, sauces, meat products, cooking and seasoning, etc.
Also due to its 100% natural character, E150a Plain caramel is more and more widely used in drinks, upmarket foods etc.
Applications of E150a Plain caramel: Acidulated / Carbonated beverages, Fruit Nectars, Vinegars, Ciders, Beers, Soy and Malt based beverages etc.
E150a Plain caramel has extensive applications across the food and beverage industry.
In the food industry, E150a Plain caramel is used as a colorant in bakery products, confectionery, sauces, cereals, dairy products, and beverages.
E150a Plain caramel is commonly used in products where a natural brown color is desired without strong flavor interference.
In beverages, E150a Plain caramel is used in products such as beers, spirits, and some soft drinks to provide color consistency and visual appeal.
In pharmaceuticals, E150a Plain caramel may be used as a coloring agent in syrups and liquid formulations.
Due to its neutrality, E150a Plain caramel is often used in applications where no additional chemical properties are needed.
E150a Plain caramel provides a stable and consistent brown color without affecting the product’s overall chemistry.
Common applications for E150a Plain caramel include baked goods, confectionery, and certain types of beverages where a simple brown coloring is sufficient.
Its neutral charge makes E150a Plain caramel versatile and easy to incorporate into various formulations without risking chemical interactions that could alter the taste, texture, or stability of the product.
E150a Plain caramel is used in alcoholic beverages, pet food, bakery, toffees and sweets, confectionery, and various cosmetic and pharmaceutical products.
E150a Plain caramel is used in whiskey and other high-proof alcohols, pet food, cookies, crackers, cereal bars, other baked goods, lemonade products, juice concentrates, and cocoa extenders
Applications of E150a Plain caramel: Confectionery: chocolates, candies, cakes, Beverages: fruit juices, teas, Sauces and ice creams for mild coloring.
Common Uses of E150a Plain caramel: Beverages: Cola, root beer, coffee-based drinks, and premium alcoholic spirits (whiskey, brandy).
Food uses of E150a Plain caramel: Bakery products, confectionery, sauces (soy sauce, Worcestershire), soups, and caramel coloring for savory items.
-Common Uses of E150a Plain caramel in Food:
E150a Plain caramel is used in a wide variety of food products, including:
*Cola and root beer beverages
*Dark beers and whiskeys
*Soy sauce and Worcestershire sauce
*Gravies and soup bases
*Baked goods (especially those requiring a brown color)
*Desserts and confectionery
*Breakfast cereals
*Sauces and condiments
*Pet foods
*Seasonings and spice blends
FUNCTION of E150a PLAIN CARAMEL:
E150a Plain caramel provides a light brown color and mild caramel flavor.
Considered the safest option for consumers.
FEATURES of E150a PLAIN CARAMEL:
1.100% Natural type caramel color
2. Soluble in water, alcohol
3. Stable to light and heat.
4. brownish color tone
5. Suitable for drinks and alcohol drinks
6. Stable quality, advanced processing technology in the world
PRODUCTION of E150a PLAIN CARAMEL:
E150a Plain caramel is made by heating sugar without any chemical additives.
No ammonia or sulfite compounds are used.
CHARACTERISTICS of E150a PLAIN CARAMEL:
E150a Plain caramel is characterized by:
*Brown coloration ranging from light amber to dark brown
*Water solubility and colloidal behavior
*Complex polymeric structure
*Stability over a broad pH range
*Absence of nitrogen or sulfur-containing reactants (unlike other caramel classes)
*Mild flavor contribution (caramelized, slightly bitter notes)
PHYSICAL AND CHEMICAL PROPERTIES of E150a PLAIN CARAMEL:
E150a Plain caramel is typically a dark brown liquid or solid (powder form after drying), with a characteristic burnt sugar aroma and slightly bitter taste.
E150a Plain caramel is highly soluble in water, forming colloidal solutions, but is generally insoluble in most organic solvents.
The solubility and dispersion behavior depend on the degree of polymerization and processing method.
E150a Plain caramel does not have a defined melting point, as it is a complex mixture.
E150a Plain caramel is thermally stable under normal food processing conditions but may undergo further degradation at very high temperatures.
Chemically, E150a Plain caramel consists of complex polymers formed through dehydration, isomerization, and polymerization reactions of sugars.
These include compounds such as caramelans, caramelens, and caramelins.
E150a Plain caramel is generally stable over a wide pH range but performs best in slightly acidic to neutral conditions.
E150a Plain caramel exhibits good light stability and moderate resistance to oxidation.
E150a Plain caramel's color intensity depends on concentration, pH, and ionic strength.
The charge of E150a Plain caramel is typically neutral to slightly negative, which affects its compatibility with different food systems.
BENEFITS of E150a PLAIN CARAMEL:
E150a Plain caramel provides several functional advantages:
*Natural-looking brown coloration
*Good stability under various processing conditions
*Compatibility with a wide range of food matrices
*Minimal impact on flavor compared to other caramel classes
*Cost-effective and widely available
KEY CHARACTERISTICS AND SAFETY of E150a PLAIN CARAMEL:
Production:
E150a Plain caramel is created through controlled thermal treatment of food-grade sweeteners (glucose, sucrose).
Safety:
E150a Plain caramel is considered the safest type of caramel color, free from chemical processing agents like sulfur or ammonia compounds.
Safety Evaluation:
The European Food Safety Authority (EFSA) established a group Acceptable Daily Intake (ADI) of body weight/day for all caramel colors, including E150a Plain caramel.
Properties:
E150a Plain caramel is soluble in water, stable in alcohol and high-salt environments.
SAFETY AND USAGE of E150a PLAIN CARAMEL:
E150a Plain caramel is generally recognized as safe (GRAS) and widely approved for use as a food additive.
Among caramel color classes, E150a Plain caramel is considered the safest because it does not involve ammonia or sulfite processing, meaning it does not contain compounds such as 4-MEI (4-methylimidazole) associated with other caramel types.
E150a Plain caramel is well tolerated and has a long history of safe use in food.
In industrial settings, handling of E150a Plain caramel should involve standard precautions to avoid inhalation of dust.
FUNCTIONAL PROPERTIES of E150a PLAIN CARAMEL:
E150a Plain caramel offers several advantages as a coloring agent:
Color intensity: E150a Plain caramel provides strong brown coloration with small amounts
Water solubility:
Easily incorporated into aqueous systems
Heat stability:
E150a Plain caramel withstands high cooking and processing temperatures
pH stability:
E150a Plain caramel performs well across a wide pH range
Light stability:
Resistant to fading in light-exposed products
Compatibility:
E150a Plain caramel works well with most food ingredients
Flavor contribution:
E150a Plain caramel provides mild caramel notes in some applications
TYPES OF CARAMEL COLOR
The joint FAO/WHO Expert Committee on Food Additives (JECFA) has divided it into four classes based on different reactants (catalysts) in the manufacturing process, simply named class I, II, III & IV and with the corresponding E number E150a Plain caramel, 150b, 150c and 150d.
Class I: E150a Plain caramel
No ammonium or sulfite reactants. Also called caustic or plain caramel color.
Class II: E150b
With Sulfite reactant, but no ammonium. Also called caustic sulfite caramel. With sulfite compounds (sulfurous acid, potassium sulfite, potassium bisulfite, sodium sulfite and sodium bisulfite); no ammonium compounds are used.
Class III: E150c
With ammonium reactant, but no sulfite. Also called ammonia caramel. In the presence of ammonium compounds (ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate and ammonium phosphate); no sulfite compounds are used.
Class IV: E150d
With both sulfite and ammonia reactants. Also called sulfite ammonia caramel. In the presence of both sulfite and ammonium compounds.
SOURCE AND PRODUCTION of E150a PLAIN CARAMEL:
E150a Plain caramel is produced through a controlled heating process:
Raw materials:
Carbohydrates (typically glucose, fructose, sucrose, invert sugar, or other edible carbohydrates)
Water
Production process:
Carefully controlled heating of carbohydrates (caramelization)
Temperature typically between 120-180°C (248-356°F)
No chemical reactants or catalysts added (unlike other caramel colors)
Cooling and standardization for consistent color intensity
Final processing:
Filtration
Concentration to desired strength
Standardization to ensure batch-to-batch consistency
The resulting product is a dark brown to black liquid or powder with a characteristic caramel flavor and aroma.
PHYSICAL and CHEMICAL PROPERTIES of E150a PLAIN CARAMEL:
Physical Form: Liquid
Type: Plain Caramel Color
Color: Multi Color
Purity: 99%
Nutritional Value: 282,8 kJ/ 67,6 kcal
Fat: 0,0 g - of which saturated 0,0 g
Carbohydrates: 16,9 g - of which sugar 16,9 g
Fibres: 0,0 g
Protein: 0,0 g
Salt: 0,02 g
Color Intensity [@610nm, 0,1%p/v]: 0,04 0,05
Color Intensity [@530nm, 0,1%p/v]: 0,13 0,16
Color [EBC]: 13.000 16.000
Density (15,5°C) [g/cm³]: 32,60 33,30
pH: 2,00 2,70
Viscosity (20°C) [cps]: 600
Specific Gravity [g/cm³]: 1,280 1,305
Ammoniacal Nitrogen [ppm]: 10
Sulphur Dioxide [ppm]: 10
Heavy Metals [mg/kg]: 25
Cadmium [mg/kg]: 1
Arsenic [mg/kg]: 1
Lead [mg/kg]: 1
Mercury [mg/kg]: 0,1
Colour Intensity: 0.044, typical
EBC1: 15,500 - 18,500
pH (10% solution in deionized water): 3.3 - 4.3
Viscosity2@ 20oC/68oF (cP): < 8,000
Specific Gravity @ 15.6oC/60oF: 1.325, typical
Physical state: Syrupy liquid
Appearance: Dark brown
Odour: Characteristic odour
Solubility in water (% W/W): Soluble
Also soluble in: Oil
Appearance: dark brown viscous liquid or solid (est)
Food Chemicals Codex Listed: No
Specific Gravity: 1.35000 @ 0.00 °C.
Soluble in: water
Insoluble in: alcohol
Physical state: Liquid
Appearance: Viscous.
Color: Dark brown.
Odor: Burnt sugar.
Taste: Pleasant. Bitter.
Formula: No information available
Molecular/Formula weight: No information available
Flammability: No information available
Flashpoint (°C/°F): No information available.
Flash Point Tested according to: Not available
Autoignition Temperature (°C/°F): No information available
Lower Explosion Limit (%): No information available
Upper Explosion Limit (%): No information available
Melting point/range(°C/°F): No information available
Decomposition temperature(°C/°F):No information available
Boiling point/range(°C/°F): 101.67-110 °C/215-230 °F
Bulk density: No information available
Density (g/cm3): No information available
Specific gravity: 1.30-1.325
pH: No information available
Vapor pressure @20°C(kPa): No information available
Evaporation rate: No information available
Vapor density: No information available
VOC content (g/L): No
Appearance: Dark brown to black liquid or solid (powder after drying)
Color: Brown range (light amber → dark brown depending on concentration)
Odor: Characteristic caramelized sugar odor
Taste: Slightly bitter, burnt sugar-like
Physical State: Viscous liquid or solid amorphous material
Solubility in Water: Completely soluble; forms colloidal solutions
Solubility in Organic Solvents: Insoluble in most organic solvents (e.g., ethanol, ether)
Molecular Nature: Complex mixture of polymerized carbohydrate degradation products
Chemical Composition: Mixture of caramelans, caramelens, and caramelins (polymeric sugar derivatives)
Charge Behavior: Slightly negative or near-neutral depending on processing conditions
pH (Typical Solution): Slightly acidic to neutral (approx. pH 2–7 depending on formulation)
Thermal Stability: Stable under normal food processing temperatures; further darkening at high heat
Melting Point: Not applicable (decomposes rather than melting due to polymeric nature)
Boiling Point: Not defined (complex non-volatile mixture)
Light Stability: Relatively stable under normal light exposure
Oxidation Stability: Moderately stable; can slowly darken over time in oxidative environments
Viscosity: Variable; increases with concentration and degree of polymerization
Volatility: Non-volatile
Hygroscopicity: Mildly hygroscopic depending on moisture content
Reactivity: Chemically stable under normal conditions; may further polymerize under extreme heat
Particle Nature (solid form): Amorphous, non-crystalline
Colloidal Behavior: Forms stable colloidal dispersions in aqueous systems
Classification: E-150a
EEC No.: E 150 a
Colour: Light to dark reddish brown depending on the food Products and the quantity used.
Odour: Pleasant
Consistency: Free Flowing Liquid
Specific Gravity: 1.30
Colour Strength: 0.06 at OD 610 nm Dilution 1:1000
PH: 3.3
FIRST AID MEASURES of E150a PLAIN CARAMEL:
*Skin contact:
Wash with water
Wash off immediately with soap and plenty of water removing all contaminatedclothingandshoes.
*Eye Contact:
Flush eyes with water for 15 minutes.
*Ingestion:
Wash out mouth with water.
*Inhalation:
No risk
Move to fresh air.
If breathing is difficult, give oxygen.
Get medical attention.
*Notes to Physician:
Treat symptomatically.
*First-Aid Providers:
Wear gloves and other necessary protective clothing.
ACCIDENTAL RELEASE MEASURES of E150a PLAIN CARAMEL:
-Personal Precautions:
Ensure adequate ventilation.
Use personal protective equipment.
-Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Prevent product fromenteringdrains.
*Methods for cleaning up:
Absorb into dry earth or sand.
Transfer to a closable, labelled salvage container for disposal by an appropriate method.
-Methods and material for containment and cleaning up:
*Methods for containment:
Stop leak if you can do it without risk.
Absorb spill with inert material (e.g. vermiculite, dry sand or earth).
In case of large spill, dike if needed.
Dikefar ahead of liquid spill for later disposal.
*Methods for cleaning up:
Use appropriate tools to put the spilled material in a suitable chemical waste disposal container.
Clean contaminated surface thoroughly.
FIRE FIGHTING MEASURES of E150a PLAIN CARAMEL:
-Extinguishing Media:
*Suitable Extinguishing Media:
Carbon dioxide (CO2).
Dry chemical.
Water spraymist orfoam.
Suitable extinguishing media for the surrounding fire should be used.
*Unsuitable Extinguishing Media:
No information available.
*Specific hazards arising from the chemical Hazardous Combustion Products:
No information available.
*Specific Methods:
No information available.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E150a PLAIN CARAMEL:
-Appropriate engineering controls:
--Engineering measures to reduce exposure:
Ensure adequate ventilation.
-Engineering measures:
Ensure there is sufficient ventilation of the area.
*Respiratory protection:
Respiratory protection not required.
*Hand protection:
Protective gloves
*Skin protection:
Protective clothing
*Eye protection:
Safety glasses
-Personal Protective Equipment
*Eye protection:
Goggles
*Skin and body protection:
Long sleeved clothing
Gloves
*Respiratory protection:
Respiratory protection is not necessary for normal handling.
-Hygiene measures:
Wash hands before breaksandimmediately after handling the product.
When using, do not eat, drink or smoke.
HANDLING and STORAGE of E150a PLAIN CARAMEL:
-Storage:
Store in cool, well-ventilated area.
-Shelf Life:
Typical shelf life is 2 years from date of manufacture under recommended storage conditions.
*Handling:
Ensure there is sufficient ventilation of the area.
*Suitable packaging:
Must only be kept in original packaging.
-Precautions for safe handling:
*Technical Measures/Precautions:
Provide sufficient air exchange and/or exhaust in work rooms.
*Safe Handling Advice:
Wear personal protective equipment.
*Technical Measures/Storage Conditions:
Keep container tightly closed in a dry and well-ventilated place.
Store at room temperature in the original container.
STABILITY and REACTIVITY of E150a PLAIN CARAMEL:
-Stability:
Stable under normal conditions.
-Reactivity:
No information available
-Chemical stability:
*Stability:
Stable under recommended storage conditions.
*Possibility of Hazardous Reactions:
Hazardous polymerization does not occur
-Other Information:
*Corrosivity:
No information available
*Special Remarks on Corrosivity:
No information available
