Class II Caramel Colours (E150b), or “caustic sulfite caramels,“ are created through the controlled heating of carbohydrate sources in the presence of food grade sulfite compounds. The hues can range from very yellow to dark red-brown. Most are stable above pH 3.0. Class II Caramel Colours have a negative colloidal charge and contain no 4-MeI. Several Class I and Class IV caramels can substitute for these caramels. They exhibit good stability in alcohol and are most commonly used in cognac, sherry, and brandy.
Typical Class II Applications
High proof spirits, such as cognacs
For more information on what is caramel colour, please visit the International Technical Caramel Association Website.