Caramel Color

Caramel colours are created through the controlled heating of carbohydrates from sources such as corn, wheat, and sugar cane to produce colour bodies. Class I (Plain) Caramel Colours are created using solely caramelisation reactions to produce colour. Class II, III, and IV Caramel Colors, on the other hand, utilise caramelisation as well as Maillard browning reactions in combination with food grade nitrogen and/or sulfur containing ingredients to achieve darker colors and increase the stability of the product. Caramel colors have excellent heat and light stability. Acid and salt stability vary by class of caramel, product, and application.

DDW is the world leader in caramel colour for food and beverage products, with over 150 years of innovation in the development and supply of caramel colouring. Caramel colouring is commonly found in many food and beverage products and is considered to be safe and harmless according to leading food ingredient authorities worldwide. We take food safety and product quality very seriously.