Class III caramel colours (E150c) are created through the controlled heating of carbohydrate sources, such as corn, wheat, and sugar, along 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 have a positive colloidal charge in most food applications.
Typical Class III Applications
Beer, Sauces (high salt applications), cocoa extender in bakery and confections
For more information on what is caramel color, please visit the International Technical Caramel Association Website.