| ≥1 piece |
There arefour classes of Caramel Colours, all four approved as food additives under EU legislation with the E-numbers E150a, E150b, E150c and E150d.
3. Class III Caramel Colour – E150c: Class III Caramel Colours (E150c) or “ammonia caramels” are created through the controlled heating of carbohydrate sources with food grade ammonium compounds to produce colour bodies. The resulting colour ranges from a light brown to dark red-brown. Class III Caramel Colours do not contain sulfites and have a positive colloidal charge in most food applications. They are typically beer stable and salt stable, making them suitable for a wide range of savoury applications. Applications: Soya Sauce, Culinary Sauces, Baked Goods, Bouillon Cubes etc.
4. Class IV Caramel Colour – E150d: Class IV Caramel Colours (E150d) or “ammonia sulfite caramels”, result from the controlled heating of carbohydrate ingredients with food grade ammonium and sulfite compounds. The resulting colour ranges from a light brown to deep black-browns. Class IV Caramels exhibit a strong negative charge over a wide pH range, making them the most versatile caramel colours. Applications: Cola Concentrate, Carbonated Drinks, Flavours, Pharmaceuticals, Confectioneries, Bouillon Cubes etc.