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PLAIN CARAMEL = CAUSTIC CARAMEL = BURNT SUGAR COLORING = SPIRIT CARAMEL
CAS Number: 8028-89-5
EC Number: 232-435-9
MDL: MFCD00146294
Plain caramel is produced by carefully controlled heat treatment of food grade carbohydrates with or without acids, alkalies or salts in the presence of both sulphite and ammonium compounds.
Strong aftertaste and mild aroma; color ranges from yellow to red; stable in alcohol, tannin, and salt-rich environments.
Also called caustic caramel or spirit caramel.
No ammonium or sulfite compounds can be used during manufacturing.
Class I caramel colors, also known as plain caramels, are created by cooking a carbohydrate, typically glucose or sucrose, with acids, bases, or salts – such as citric acid.
They generally range in hue from yellow to red-brown and have a slight negative colloidal charge.
While most class I caramel colors are 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.
Recently, demand for class I caramel colors 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 - Caramel I – plain caramel: Caramel colouring can be produced from sugar or glucose.
Caramel is a form of carbohydrate that is formed by the process known as caramelisation.
Caramel is extensively used as a colouring agent in the food additives.
Caramel is available in four different forms namely plain caramel, caustic sulphite caramel, ammonia caramel and ammonia sulphite caramel.
Caramel provides a broad spectrum of stable colours to the food ranging from light yellow to dark brown depending upon the type of caramel used.
Plain caramel is the type I caramel prepared by heating carbohydrates with or without the presence of acids or alkalis and does not involve ammonium and sulphite compound in its preparation.
Plain caramel cannot be used as a reactant and finds extensive use in brewery, food and beverages industries, pharmaceutical flavouring extracts among others.
Being commercially available as sweetener comprising sucrose, fructose and glucose along with nutritive content.
Plain caramel is extensively used as sweetener and colouring agent along with emulsifier.
Plain caramel is considered to be safest of all classes of caramel.
Food and beverage industry is under continuous product innovation due to which applicability of single ingredient has been found in various products.
Food decorative ingredient has been an emerging trend in food and beverage industry.
Plain caramel, Caramel Colour I (synonyms: plain caramel, caustic caramel, and spirit caramel);
this class is prepared by the controlled heat treatment of carbohydrates with alkali or acid.
Plain caramel, Type - I Caramel Colours are produced through the controlled heating of carbohydrate sources - such as corn, wheat, and sugar - to produce colour bodies.
No ammonium or sulfite compounds are allowed in its production, resulting in a Caramel Colour that carries a neutral to slightly negative ionic charge.
Other terms used for Type I Caramels are Plain Caramel and Spirit Caramel.
Caramel Color E150a is obtained by the controlled heat treatment of sucrose without additives.
Caramel I – plain caramel 150a or E150a:
Dark brown to black liquids or solids having an odour of burnt sugar.
Plain caramel, Caramel I-Plain is a coloring agent in the form of a dark brown to black liquids or solids that have an odour of burnt sugar.
Plain caramel can be produced from sugar or glucose.
Plain caramel is a caramel colour food dye.
It is made by heating carbohydrates without the presence of ammonium or sulfite compounds.
E150a - Caramel I – plain caramel: Caramel colouring can be produced from sugar or glucose.
Plain caramel or caustic caramel is prepared by heating carbohydrates with or without acids or alkali.
Ammonia or sulfite compounds are not used and therefore this class requires the fewest reactants; in addition, this class is not stable at pH levels < 3.0.
The colloidal charge of this group is slightly negative.
Finally, this class has a 62–77% solids content and is generally used at a level of 0.01–0.12%.
Plain caramel, Class I Caramel Colours, also known as “plain caramels” or “spirit caramels,“ range in hue from yellow
to red-brown and have a slight negative colloidal charge.
While most Class I Caramel Colours are only stable above pH 3.0, DDW offers select caramels with acid stability down to pH 2.8.
Plain caramel, Class I Caramels do not contain 4-MeI or sulfites and have the highest stability in alcohol compared to other classes of caramels.
Caramel colors include caramel I, caramel II, caramel III, and caramel IV. Caramel I (Plain Caramel, Caustic Caramel) is obtained by heat-treating edible carbohydrates such as sugars, starch hydrolyzate, and molasses, or by adding an acid or alkali from which ammonium compounds and sulfurous acid compounds are removed.
Caramel II (Caustic Sulfite Caramel) is obtained by heat-treating by adding a sulfurous acid compound from which ammonium compounds are removed to edible carbohydrates such as sugars, starch hydrolyzate, and molasses, or by heat-treating by adding a sulfurous acid compound from which ammonium compounds are removed, acid, alkali, etc. , starch hydrolyzate, molasses, etc.
After adding a small amount of ammonium compound to edible carbohydrates and then heat-treating by adding an acid or alkali from which sulfurous acid compounds have been removed, or by heat-treating without adding an acid or alkali from which sulfurous acid compounds have been removed.
Caramel IV (Sulfite Ammonia Caramel) is made by adding a small amount of ammonium compound and sulfurous acid compound to edible carbohydrates such as sugars, starch hydrolyzate, and molasses, and then adding acid or alkali to it, or heat treatment without adding acid or alkali.
Caramel color, also known as caramel coloring, is one of the oldest and most used colorings in food and beverage with the European food additive number E150.
Caramel color's color ranges from pale yellow to amber to dark brown and can create several colors when added in foods.
Generally, Caramel color is gluten-free and vegan.
According to FDA 21CFR73.85, Caramel color is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the food-grade carbohydrates.
1. Class I: E150a
No ammonium or sulfite reactants.
Also called caustic or plain caramel color.
2. 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.
3. 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.
4. Class IV: E150d
With both sulfite and ammonia reactants.
Also called sulfite ammonia caramel.
In the presence of both sulfite and ammonium compounds.
WHAT IS THE CARAMEL COLOR MADE FROM?
Caramel Color is a water soluble viscous electro positive liquid color.
Caramel color is made by heat treatment of carbohydrates.
Caramel color's color can range from pale yellow to amber to dark brown.
Caramel color is one of the oldest and most widely used food colorings.
Caramel Color is classfied as an ammonia caramel, baker’s caramel, confectioner’s caramel and beer caramel.
Caramel Color can be used in beer, sauces and confectionary food and beverages based applications.
Caramel colours are produced from various carbohydrates like wheat, corn -dextrose, invert sugar, malt syrup from barley, molasses, lactose, wheat and corn starch hydrolysates, which are heated in the presence of acids like sulfites, alkalies like ammonium and the salts like ammonium, bicarbonate, sulfate and bisulfite.
There are two categories of raw materials for the manufacturing of this color, carbohydrates and reactants.
1. Sources of carbohydrates:
Food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof, e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose are the sources of carbohydrates.
2. Reactants:
The approved reactants such as acids, alkalis, salts, ammonium and sulfite, which are used to promote caramelization.
HOW TO MAKE CARAMEL COLOR?
Four types of this color are all produced from carefully controlled heat treatment of food grade carbohydrates with food grade reactants or not.
The process also called caramelization.
4 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, 150b, 150c and 150d.
CARAMEL PROPERTIES:
The caramel process reaction end-point is determined from a combination of specific gravity, pH and viscosity.
Caramel color is a complex mixture of charged compounds, some of which are in the form of colloidal aggregates.
Caramel usually is a dark brown to black liquid or solid having an odor of burnt sugar and a somewhat bitter taste.
Caramel colors have isoelectric points and pH levels varying over a wide range.
The colloidal charge of caramel is strongly influenced by pH, so by changing the pH of caramel solutions, the isoelectric point where the charge is neutralized can be reached.
Further pH adjustments will cause the charge to switch to the opposite polarity.
In coloring a product with caramel, the particles of the caramel color must have the same charge as the colloidal particles of the product to be colored.
If a caramel color is put into a colloidal solution with oppositely charged particles, the particles will attract one another, form larger insoluble particles, and settle out.
For example, a soft drink contains negatively charged colloidal particles; therefore, a negative caramel color should always be used.
Conversely, beer contains positively charged proteins.
Therefore, the addition of negative-charged caramel creates a cloud that agglomerates into particles large enough to precipitate quickly.
For this reason, positively charged, beer-stable caramel should be selected.
In personal care, positively charged caramel would be utilized in conjunction with positively charged ingredients such as cationics or proteins.
Negatively charged caramels work well in whiskeys, wines, rums and liquors.
Wines clarified using gelatin and tannic acid require enough tannic acid to remove the entire gelatin, otherwise the remaining positively charged gelatin and negatively charged caramel will precipitate and be removed during the filtration process, making the wine perceptibly lighter in color.
Similarly, negatively charged caramels would be utilized in personal care in conjunction with negatively charged formulations such as anionic surfactant systems.
WHY ARE THERE FOUR CLASSES?
It is created through the controlled heating of sugars from sources such as corn, wheat, and sugar beet and they can range in hue from golden to dark brown.
Based on the type of reactant that is used, the caramel is divided into one of four different types, or classes.
They are: Class I (E150a), Class II (E150b), Class III (E150c), and Class IV (E150d).
Each class of caramel color has different specifications on color intensity and hue.
And while they are all favored for certain application, caramel color generally has excellent heat, light, and acid stability and works in many different applications.
Caramel Colour is Yellowish Brown to Blackish Brown Colour produced by heating food grade carbohydrates like Corn Syrup or Sugar in a controlled environment in the presence of alkalis.
The colour is naturally stable in application conditions like acidity, direct Sunlight and high process temperatures.
Caramel color is made by heating carbohydrates (i.e. sugar), which is the caramelization process.
Commercially, many different sweeteners are used to make caramel color:
*Fructose
*Glucose
*White Sugar (sucrose)
*Malt syrup
*Molasses
*Starch hydrolysates
Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages.
Caramel is a form of carbohydrate that is formed by the process known as caramelization.
Caramel is extensively used as a coloring agent in the food additives.
Caramel is available in four different forms namely plain caramel, caustic sulfite caramel, ammonia caramel and ammonia-sulfite caramel.
Caramel provides a broad spectrum of stable colors to the food ranging from light yellow to dark brown depending upon the type of caramel used.
Caramel Color is a dark brown liquid material derived from controlled heat treatment of fine grade crystal sugar with or without some additive reagent.
Caramel color is defined and regulated as a food color additive.
Internationally the FAO/WHO Joint Expert Committee on Food Additives (JECFA) has divided Caramel Color into four classes depending on the food grade reactants used in its manufacturing:
E150 a - Class I is Plain Caramel Color
E150 b - Class II is Caustic Sulfite Process Caramel Color
E150 c - Class III is Ammonia Process Caramel Color
E150 d - Class IV is Sulfite Ammonia Process Caramel Color
Caramel color or caramel coloring is a water-soluble food coloring.
Caramel color is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization.
Caramel color is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste.
Caramel color's color ranges from pale yellow to amber to dark brown.
Caramel color is one of the oldest and most widely used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to light degradation during food processing and storage.
The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale.
Caramel color is a colloid.
Though the primary function of caramel color is for coloration, it also serves additional functions.
In soft drinks, Caramel color can function as an emulsifier to help inhibit the formation of certain types of "floc" and its light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages.
Caramel color has excellent microbiological stability.
Since it is manufactured under very high temperature, high acidity, high pressure, and high.
Each class consists of a variety of caramels with their own unique properties that make it suitable for use in specific foods and/or beverages.
Color intensity (or, tinctorial power) is defined as the absorbance of a 1 mg/mL (0.1% weight/volume) solution in water, measured using a 1 cm light path at a wavelength of 610 nanometers (or 560 nm for tinctorial power).
In this case, A stands for absorbance and TS stands for total solids.
The color tone of the caramel color is also important.
This is defined by the Linner Hue Index, which is the measure of the color hue or red characteristics of the caramel color.
Caramel color is a function of the absorbance of light of wavelengths 510 and 610 nm.
In general, the higher the Tinctorial Power, K0.56, the lower the Hue Index and the lower the red tones.
USES and APPLICATIONS of PLAIN CARAMEL:
-Plain caramel is used Carbonated Beverages, Liquors, Sauces, Confectionery, Bakery
-Plain caramel is used Whiskey and other high proof alcohols, pet food, cookies, crackers, cereal bars, other baked goods, lemonade products, juice concentrates, and cocoa extenders
-Cosmetic Uses: cosmetic colorants, and fragrance
-Ideally used for baked products like cookies and crackers, high proof alcohols like whiskey, and fruit concentrates.
-Plain caramel is plain caramel and is questionable when it comes to additives.
Plain caramel’s the safest of the four with the less potential side effects.
-Plain caramel can be used in most applications: from baking to confections to beverages.
-For products using sugar produced from starch, gene technological applications can be used: Glucose can be produced from plant starches.
-Plain caramel being product of bakery and confectionery finds comprehensive use as food decorative. Thus, fuelling the market of Plain caramel.
-Plain caramel is highly concentrated more than a burnt sugar and considered to be alcohol proof hence extensively used in brewery industry and in the production of various carbonated beverages and other distilled liquors.
Therefore, due to the broad spectrum of application of plain caramel in various industries accounts for the robust growth of its market.
-On the basis of application, plain caramel market is segmented into:-
*Food and Beverages
*Bakery and Confectionery
*Diary
*Sausages & Dressings
*Beverages
*Others
*Pharmaceutical
*Brewery
-On the basis of product type, plain caramel market is segmented into:-
*Flavours
*Fillings
*Toppings
*Colorants
-Plain caramel is a Spirit soluble Caramel used by the Spirit Industry to colour blended Whisky, Rum, Brandy and other alcoholic beverages.
-Plain caramel has a medium coloring power but exhibits good sunlight stability.
-Plain caramel is used in alcoholic beverages, pet food, bakery, toffees and sweets, confectionery, and various cosmetic and
pharmaceutical products.
-Plain caramel can be used to add or restore the colour (amber-brown) of the food.
-For products using sugar produced from starch, gene technological applications can be used:
Glucose can be produced from plant starches.
-May be found in:
Whiskey, high proof alcohols, breakfast cereal, energy bars, nutrition bars, rice cakes, croutons
-Health considerations:
Caramel colors are considered generally safe in the levels used in foods.
-The Color intensity or tinctorial powder is used to describe the color strength of Caramel color.
-Caramel color is the most widely used non-synthetic color in the food and beverage industry.
-This food colorant, Caramel color, has been used in foods and beverages for over 150 years and is globally regulated as a color additive.
-Caramel colors are used in a large number of processed food (candies, dairy products, breakfast cereals, dried pasta, canned and preserved vegetable and fruits, etc) and drinks, including beverages.
-Also, we can find Caramel color's application in pharmaceuticals and cosmetics to impart a color from brown to red.
-Approved food-grade reactants, such as alkalis, acids, or salts, are used to promote caramelization.
-Food & Beverage:
Generally, the following foods that may contain caramel color:
*Bakery
*Beer & spirit
*Beverage
*Alcohol
*Meat
*Sauce & seasoning
*Confectionary
-Cosmetics:
Per “European Commission database for information on cosmetic substances and ingredients”, caramel color functions as colorant and masking agents in cosmetic and personal care products.
-The most commonly used carbohydrate to produce caramel color is high dextrose corn syrup.
-Pharmaceutical:
Caramel can also be used for coloring in pharmaceuticals.
-The following food may contain it:
*Dairy products and analogues
*Edible ices
*Fruit and vegetables
*Confectionery
*Cereals and cereal products
*Bakery wares
*Meat
*Fish and fisheries products
*Salts, spices, soups, sauces, salads and protein products
*Foods intended for particular nutritional uses
*Beverages
*Ready-to-eat savouries and snacks
*Desserts
-Food supplements: tomato/BBQ sauce, soy sauce, brown vinegar, marinades, beer and dark liquor, bread, cola and other soft, drinks, biscuits, gravy, ice-cream, chocolate, lollies, ginger ale, cereal, potato chips, plus many more, Bakery products, Dairy products, Confectionery, Pharmaceutical products, Alcoholic beverages, Beverages, Sauces and condiments, Seasonings and, gravies, Snack foods, Pet foods, Soups, Pickles, and Cosmetics.
-Caramel colors are used in a large number of processed food (candies, dairy products, breakfast cereals, dried pasta, canned and preserved vegetable and fruits, etc) and drinks, including beverages.
-Aside from color, Caramel color is also used to flavor foods and beverages, as I have mentioned.
-Foods have naturally-occurring colors.
However, these become unstable once the food is processed.
And the color degradation would continue as a result of exposure to light, air, moisture, and temperature during storage.
This is where a food coloring such as caramel color comes in.
Caramel color corrects and maintains the color of the food to make it appealing and attractive to the eye.
-In the world of confectionery, caramel candies are a staple.
-Caramel flavor is also common in chocolate products and fruit juices, as flavor and topping for ice cream and popcorn.
-Caramel color also has an ability to emulsify in sodas.
This is especially true to flavored sodas that require flavoring oils as an ingredient.
-An emulsifying agent is a food additive that helps stabilize an (aqueous) emulsion.
-Caramel food colouring is one of the most widely used food colourings in the world.
-Caramel color is found in a vast majority of processed foods and beverages that are a brownish colour.
-Caramel color is also used as a flavouring agent due to its burnt sugar taste.
-Today, caramel color is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more.
-Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.
-Caramel color is used worldwide in everything from beverages to sauces to cookies.
However, confusion often results the first time an R&D person considers using caramel color; although a wide range of products are available, every liquid caramel color looks the same on the shelf.
-Common Uses:
Caramel colour is found in many commercially produced foods.
Some examples of processed foods that might contain caramel colour include:
*beer,
*brown bread,
*chocolate,
*cookies,
*spirits and liquor such as brandy, rum, and whiskey,
*potato chips,
*gravy browning,
*ice cream,
*sauces and dressings,
*soft drinks (especially colas).
-Caramel color is one of the oldest and most widely used food colorings, and used in foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more.
Caramel color is widely approved for use in food globally.
PRODUCTION:
Caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch hydrolysates, and fractions thereof.
The acids that may be used are sulfuric, sulfurous, phosphoric, acetic, and citric acids; the alkalis are ammonium, sodium, potassium, and calcium hydroxides; and the salts are ammonium, sodium, and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic), sulfate, and bisulfite.
Antifoaming agents, such as polyglycerol esters of fatty acids, may be used as processing aids during manufacture.
Caramel color's color ranges from pale yellow to amber to dark brown.
Caramel color molecules carry either a positive or a negative charge depending upon the reactants used in their manufacture. Problems such as precipitation, flocculation, or migration can be eliminated with the use of a properly charged caramel color for the intended application.
Caramel color has excellent microbiological stability.
Since Caramel color is manufactured under very high temperature, high acidity, high pressure, and high specific gravity, Caramel color is essentially sterile, as Caramel color will not support microbial growth unless in a dilute solution.
When reacted with sulfites, caramel color may retain traces of sulfite after processing.
However, in finished food products, labeling is usually required only for sulfite levels above 10 ppm.
Caramel colour is a water soluble food colouring made by heating carbohydrates, often in the presence of acids, alkalis or salts.
Caramel color is one of the oldest and most widely used food colourings and can be found in many food products.
The greatest use of the colour is in beverages such as colas.
There are four classes of caramel colour, depending on how it is manufactured.
Class III and Class IV can use ammonia in the preparation; whereas Class I
and II cannot.
In the United States, the Food Chemicals Codex defines caramel color and lists the carbohydrates, acids, bases and salts allowed in its manufacture.
It also lists the four classes of caramel color:
Class I (Plain Caramel):
Prepared by heating carbohydrates with or without acids or alkalies; no ammonium or sulfite compounds are used.
Class II (Caustic Sulfite Caramel):
Prepared by heating carbohydrates with or without acids or alkalies in the presence of sulfite compounds; no ammonium compounds are used.
Class III (Ammonia Caramel):
Prepared by heating carbohydrates with or without acids or alkalies in the presence of ammonium compounds; no sulfite compounds are used.
Class IV (Sulfite Ammonia Caramel):
Prepared by heating carbohydrates with or without acids or alkalies in the presence of both sulfite and ammonium compounds.
Each class of caramel color has specific characteristics based on the reactants used: Class I caramel colors have a neutral ionic charge; Class II are very negative; Class III are strongly positive; and Class IV are strongly negative.
The ionic charge is important in matching a color to a product.
If a positive caramel is mixed in a solution with a product containing negative ions, they will attract each other and produce a haze, or even precipitate.
For example, coffee's negative ions, plus a Class III caramel, has this effect, so Class IV or Class I is best.
WHAT IS CARAMEL COLOR MADE OF?
As caramelization is a complex and poorly understood process that produces hundreds of chemical products, so caramel color is a mixture and there are no specific compositions in it.
The caramelization reaction is the browning of sugar during the cooking process.
During the process, carbohydrates are incompletely decomposed, dehydrated and polymerized at high temperatures, and the degree is closely related to temperature and the type of carbohydrate.
For example, sucrose forms glucose and fructan at 160°C.
Isotopecane (C12H24O10)n is formed at 185 to 190°C, and it is polymerized to caramel alkane (C24H36O18)n and caramel olefins (C36H50O25)n at about 200°C, and caramel alkyne (C24H36O13)n will be generated at 200°C or more.
Tinctorial power, K0.560: Caramel color is defined as the absorbance of a 0.1% weight/volume solution measured through a 1 cm light path at a wavelength of 560 nanometers using a high quality spectrophotometer.
The higher the Tinctorial Power, K0.560, the darker the Caramel Color.
Color intensity: Caramel color is defined as the absorbance of a 0.1% (w/v) solution of caramel color solids in water in a 1-cm cell at 610 nm.
Hue index:
Hue index is one way to measure the redness of caramel color.
Caramel color is a function of the absorbance measured at wavelengths of 510 and 610 nanometers.
The higher this index, the more red of caramel color.
Class I: hues range from yellow to red-brown
Class II: hues range from very yellow to dark red-brown
Class III: hues range from a light brown to dark red-brown.
Class IV: a light brown to deep black-brown.
Ionic charge
Caramel color carries ionic (electrochemical) colloidal charges, positive, negative or neutral depending on the manufacturing processing.
Most of the caramel color consumed today is negatively charged. Generally, the application is related to the ionic charges.
Class I (E150a), has a slight negative colloidal charge.
It does not contain 4-MeI or sulfites, generally used in bread, spirits, dairy, beverages and confections.
Class II (E150b), has a negative colloidal charge and without 4-MeI.
Commonly used in tea, whiskey, and brandy.
Class III (E150c) has a positive colloidal charge and used to color soy sauce and beer.
Class IV (E150d), has a strong negative charge over a wide pH range, and widely used in the soft drink industry.
The specific application is complicated, usually, there are several classes can be used in a field.
Caramel color's safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.
Caramel color is generally recognized as safe (GRAS) when used in accordance with good manufacturing practice.
Caramel colours are colouring substances authorised as food additives in European Union (EU) in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives and categorized as “Colours”
Ever wondered why caramel color (E150) is everywhere?
That’s because caramel color is one of the most widely used food coloring in the world.
It dates back to the 19th century when caramel color was first used commercially for the brewing industry.
Then in the 20th century, soft drink companies started using caramel color not only as a colorant, but as an emulsifying agent as well.
Today, caramel color comes in solid or liquid form, water-soluble and gives foods color that ranges from light yellow to dark brown.
Caramel color has a wide range of applications.
Although there are some considerations that food manufacturers take a look into when using caramel color.
Two of them are color stability and compatibility with the food process and/or the ingredients.
There are other other food additives that can make food products visually appealing to customers.
COLOR INTENSITY:
The color intensity of caramel is defined as the absorbance of a 0.1% w/w solution of caramel color solids in water in a 1-cm cell at 610 nm.
Percent solids are used in the calculation.
The color intensity of caramel is dynamic and will lighten over time during shelf storage.
This, and the percent of caramel added, affects the color of the final formulation.
A little caramel goes a long way to develop an intense caramel to dark brown colored formula.
However, process variations in the production of caramel can cause deviations in the final resultant color.
Therefore, it is critical to develop tight specifications on the color of caramel to minimize color variation in the final formulation.
FORMULATING WITH CARAMEL:
As noted, the isoelectric point is the pH at which the colloidal charge is neutral, and this is established by both the ingredients and the caramel coloring process.
A negatively charged caramel color has a pH higher than its isoelectric point.
The methods used to determine this neutral point are based on the mutual attraction of particles with opposite charges.
The procedure generally employs solutions with a known colloidal charge to detect the pH at which the charge of the caramel color particles changes.
It is suggested that the isoelectric point of a formula be determined before using caramel liquids.
For example, caramels in Class III have a charge that is usually positive up to around pH 5, then the isoelectric point will be between pH 5 and 7 depending on the product; above this pH, it will be negative.
In contrast, Class IV caramels have a negative charge above pH 2 and the isoelectric point will usually be between pH 0.5 and 2; below this pH, it will be positive.
As previously mentioned, caramel’s role in personal care is as a colorant and several products recently launched to the marketplace that contain caramel exemplify revived interest in this natural ingredient.
WIHT MANY SELECTIONS OF FOOD COLORING, WHY CARAMEL?
You can’t blame food manufacturers why they mostly, if not entirely, rely on caramel color.
The product of caramelization is relatively economical, readily available and easy to use.
Plus, its bland aroma and mild flavor do not significantly affect the flavor profile of the finished product.
The process of making caramel color
Like the name suggests, caramel color is made through a process called caramelization.
Caramelization is a process that involves controlled heat treatment of carbohydrates.
When making caramel color, reactants may be added. Basically, carbohydrates are food grade nutritive sweeteners that are commercially available.
These may consist of glucose, fructose, sucrose, invert sugar, molasses, maltose, and starch hydrolysates.
Among these, fructose creates the darkest color as it caramelizes the fastest at 230°F (110°C).
While maltose requires at least 356°F (180°C) to caramelize.
Caramel color can be manufactured without a reactant (Class I).
But food grade reactants such as an acid, alkali or salt may be added to assist in the caramelization and make a variety of caramel colors.
There are 4 classes of caramel color.
Each of them has its own distinct properties to satisfy the requirements of a specific application or food process.
Checking and standardization using a measuring equipment helps determine the color changes during processing, and storage, and control the color of the final product.
The color intensity or value refers to the absorbance of a 1 mg/mL (0.1% weight/volume) solution in water.
This refers to the brightness and visibility of a food product, to put it simply.
Commonly, the intensity of color is measured using a ratio of absorbance values.
In chemistry, absorbance value refers to the quantity of light absorbed by a sample (caramel color).
This is determined through spectral analysis using an equipment like a spectrophotometer.
Through the Hue Index, the results are analyzed.
Basically, the Hue Index determines objectively how red (or yellow) the caramel color is.
The higher the value of the Hue Index, the more red or yellow the caramel color is.
The range of the Hue Index for caramel color is around 3.5 to 7.5 at 0.1 solution.
Generally, the higher the color intensity, the lower the hue index.
Caramel food colouring is made by heating or burning sugar (or various other carbohydrates) and mixing it with an acid or alkali (ammonium, sulfites).
Just like Annatto, Caramel is also a ‘natural’ additive because it is derived from natural sources such as sugar cane and carbohydrates.
Caramel Colours provide a range from light yellow to reddish brown to dark brown.
Each and every type of caramel colour has its own unique colour tone and properties produced for special application.
Caramel Colour is one of the most versatile and stable colours available in liquid form, widely used in almost every category of commercially produced food.
CARAMEL COLOR QUALITIES:
The basic laboratory data for caramel colors consists of four characteristics: color, Baume, hue, and pH.
Color strength is measured as tinctorial power (absorbance at 560 nm of a 0.1% solution in a 1 cm cell), or color intensity (the same solution at 610 nm).
The pH is measured on an as-is basis.
A good pH measurement requires five or more minutes for the pH probe to equilibrate due to the high solids content of caramel colors.
Baume, or specific gravity, is a measure of the solids content, and is usually done with a density spindle or the newer electronic densitometers.
The final parameter is hue (Hue Index), which is a measurement of the degree of redness.
Typically, the Class I caramel colors are the reddest and have a higher index, followed by Class III.
Class IV caramel colors have the lowest hue, and are the least red.
There are many more tests, like salt and alcohol solubility, but these are more dependent on the designed use of the product.
All caramel colors are water soluble. However, they can be dispersed in oil, but this often requires emulsifiers, such as lecithin, resulting in pastes or emulsions.
Caramel colors change with age.
When they are manufactured, the carbohydrate and chemicals are heated to a high temperature (often under pressure) to form large polymers that generate the color.
When the desired color end point is reached, the reaction mass is cooled to stop the reactions.
In reality, the reactions never stop, they simply slow down.
So, as the product ages, the pH decreases while the color strength and viscosity increase.
The biggest change is often viscosity. However, a modern caramel color is shelf stable for two years or more, but as it ages it thickens.
Using fresh samples will ensure a sample represents the product sold.
The four types of caramel coloring include plain caramel; a type that reacts sugar with sulfites; one that reacts sugars with ammonium compounds; and one that reacts sugars with both ammonium and sulfite compounds — the type of coloring used in most sodas.
Caramel coloring is also found in brown bread, chocolate, cough drops, vinegars, custards, fillings, doughnuts, gravy browning and many other food products.
Caramel coloring is one of the oldest and most widely-used food colorings, the same substance that makes your colas brown and gives beers their amber gold.
Though it sounds natural, caramel coloring is not the same as the candy confection.
Caramel LFC is a dark brown liquid obtained by the controlled heat treatment of glucose, in presence of ammonium hydroxide.
The presence of amine functions enables its stability in acidic medium and gives it a positive colloidal charge.
Caramel color is a water-soluble food colorant which is made by heat treatment of carbohydrates.
Caramel color is widely used in beverage, soy sauce, etc., bringing attractive and appealing color to foods.
Caramel color is also called the Color of Soy Sauce in China, because it was first found in the fermentation of soy sauce.
After years of research, caramel color has been proved to be safe and effective in a variety of food applications with few limits of dosage.
Nowadays, caramel color has become the world’s most widely used food colorant.
Caramel color production always starts with a carbohydrate source and high heat.
Subsequent modifications, however, alter their chemistry, physical properties, and, importantly, their effects in the human body.
The resulting compound is classified into one of four categories, depending on method of production.
Class I: No ammonium or sulfites.
Used in high-proof alcohols.
Class II: Sulfites added, no ammonium.
Used in some cognac, sherry and vinegars.
Class III: Ammonium compounds added, no sulfites.
Used in some beers, sauces, and candy.
Class IV: Ammonium and sulfites added.
Used in soft-drinks.
Caramel color has an odor of burnt sugar, so Caramel color can not only provide an appealing color, but also enhance the original flavor and taste of foods.
Not quite the same as the tasty caramel we get when we melt sugar, caramel color—seen on the ingredient labels of many popular soft-drinks—is an artificial coloring agent recently brought into the public spotlight for its suggested negative health effects.
Caramel has been used in the personal care industry as a natural colorant for many years.
As the demand for natural personal care products continues to grow, the interest in caramel as a personal care colorant also has grown.
Caramel is an approved colorant in the United States and Europe, yet little is understood about how the performance of caramel can differ in personal care formulations.
All caramels are not the same.
They are divided into four classes: plain or caustic caramel (Class I); caustic sulfite caramel (Class II); ammonia caramel (Class III) and sulfite ammonia caramel (Class IV).
Caramel colors are amorphous, brownish materials resulting from the carefully controlled heat treatment of food grade carbohydrates in the presence of small amounts of food grade acids, alkalis or salts.
The chemistry of caramelization is complex and difficult to explain in brief.
Modern caramel color production is carried out in a heat controlled, closed vessel where a caramelization reaction occurs.
In this reaction, the sugars, i.e. large carbohydrate molecules, are dehydrated, then either reduced in size to simple sugars under the influence of acid, heat and/or pressure; condensed or recombined; or polymerized into complex color molecules of varying molecular weight.
Since caramel is a complex aggregate of degraded sugars, it is also difficult to illustrate using simple structural terms. Caramel can be considered a reduction of complex carbohydrates to smaller carbohydrates that are then combined into larger polymeric colored ingredients and by-products.
Similar examples of complex by-products created by mixing reactant products include roasted coffee and broiled meats.
PHYSICAL and CHEMICAL PROPERTIES of 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
FIRST AID MEASURES of 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 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 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 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 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 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
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
