Select Your Class

Finding the Right Hue and Class

Click to learn more about the hues created with caramel colour or choose a hue below for more information.

Hue 7.2 Hue 5.5 Hue 5.2 Hue 4.2

Select the Appropriate Class of Caramel

The chemistry of caramel colour 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 Colour 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
Cognac
Beer
Sauces
Gravies
Baking
Other foods
Soft drinks
Flavors
Other foods
D.D. Williamson Products (Additional liquids and powders are available) 520
525
526
528
570
574
624
626
190
200
201
202
203
210
250
252
300
301
303
373
376
377
385
640
642
643
050
055
065
105
108
111
112
135
170
173
600
602
603
605
607
608
610
663

Featured Caramel Colours

Here are some of our widely used caramel colours in Europe and North America:

  • 055 – Class IV double-strength liquid
  • 252 – Class III double-strength liquid
  • 301 – Class III beer-stable liquid
  • >570 – Class I “Plain” Caramel
  • 605 – Class IV double-strength powder
  • Low 4-MeI Caramel Colour

    DDW is proud to offer food and beverage product manufacturers a low 4-MeI caramel colour solution.

    Non-Genetically Modified Alternatives

    DDW does offer non-genetically modified alternatives.

    get your ddw natural colours product recommendation