Click to learn more about the hues created with caramel color or choose a hue below for more information.
The chemistry of caramel color is critical in selecting the right one for stability in your application. The following chart compares the Four Classes and their respective characteristics to assist your selection:
|International Technical Caramel Association||Class One||Class Two||Class Three||Class Four|
|Terminology||Plain||Caustic Sulfite||Beer, Ammonia||Soft drink|
|Codex Classification||150(a) / E150a||150(b) / E150b||150(c) / E150c||150(d) / E150|
|Colloidal Charge Negative?|
|High Color Intensity Available?|
|Stability in 75% Alcohol Available?|
|Stability in 20% Salt Solution Available?|
|Stability at 3 pH Available?|
|Stability at less than 2 pH?|
|Stability with Tannins?|
|Manufactured with SO2?|
|Manufactured with Ammonium Compounds?|
|Major Uses||High-Proof Alcohol Flavors||Vegetable extracts
|D.D. Williamson Products (Additional liquids and powders are available)||520
Here are some of our widely used caramel colours in Europe and North America:
DDW is proud to offer food and beverage product manufacturers a low 4-MeI caramel colour solution.
DDW does offer non-genetically modified alternatives.