Class I Caramel Color, E150a
Class I caramel colors,also known as plain caramels,are created by cooking a carbohydrate, typically glucose or sucrose,withacids, bases, or salts –such ascitric acid.They generallyrange in hue from yellow to red-brown andhave a slight negative colloidal charge.
While most class I caramel colors are only stable above pH 3.0,some arestabledown 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. They can be used in most applications: from baking to confections to beverages.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. Learn more about these advancements here.
Class II Caramel Color, E150b
Class II caramel colors, or spirit caramels,are createdby cooking a carbohydrate with the aid offood gradesulfites. The hues can range from very yellow to dark red-brownand mostare stable above pH 3.0. Class II caramels have a negative colloidal charge.
Like class I caramels, this class doesnot contain 4-MeI. Theyexhibit good stability in alcohol and aremost commonly usedin cognac, sherry, and brandy, giving them the name “spirit caramels”.Despite their excellent alcohol stability, these caramels are not frequently used because similar results can be obtained with class I’s.
Class III Caramel Color, E150c
Class III caramel colors,also called ‘beer caramels’, arecreated through the controlled heating of carbohydrate sources with food grade ammonium compounds. The resulting color ranges from a light brown to darkred-brown.
Class III Caramel Colors do not contain sulfites and have a positive colloidal charge in most food applications. They are typically beer stable and salt stable, making them a favorite for brewers looking to standardize dark beers or soy sauce and bouillon manufacturers that require a color that will be stable in a 20% salt solution.
Class IV Caramel Color, E150d
Class IV caramel coloris the most widely used and versatile of the caramel colors.It is createdby cookingacarbohydrate with food grade ammonium and sulfite compounds. Thecolorranges from a light brown to deepblack-browns. Class IV caramels exhibit a strong negative charge over a wide pH range, making them the most versatile caramel colors. They are widely used in the soft drink industry due to their low dosage requirements andacid stability. We offer a wide variety of class IV options, including single-strength, double-strength, and low 4-MEI. Because this class of color contains 4-MEI, some organizations have called into question the safety of caramel color. Learn more about the safety of caramel color and new innovations here.
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