What Is Caramel Color?

Caramel colour is the world’s most widely consumed (by weight) food colouring ingredient.  Caramel colour results from the controlled heat treatment of carbohydrates (nutritive sweeteners). Its standard of identity is defined by various government authorities. 

Learn the basics of caramel color here.

Technical Overview

Studies have shown that the colour of food influences the way we taste colour and sweetness. It’s been said that we taste with our eyes and, as DDW Chairman and CEO Ted Nixon says: “If food does not taste good, people will not try it again. If food doesn’t look good, people may not try it at all.”

We currently manufacture more than 150 different caramel colour products, including burnt sugars and certified organic products, at our manufacturing locations around the world. We provide four classes of caramel colour, including “plain” or spirit caramel (Class One); specialty spirit caramel (Class Two); beer or sauce caramel (Class Three); and soft drink caramel (Class Four).

Within each class of caramel colour, there is generally an inverse relationship between darkness — known as “absorbance” — and redness — known as “hue.” The DDW colour experts help food product designers choose the right colouring for the right application. Each batch of colouring is rigorously tested and approved for tight specification parameters.

If you want more in-depth knowledge about caramel colour, you’ve come to the right place. To learn more, please read the following. If you have any questions or would like more information, please contact us.

Caramel Colour or Burnt Sugar?

Read the EUTECA documentation on how to distinguish between Class I (plain) caramel colour and burnt sugar (aromatic foodstuff). You can also learn more on our burnt sugar page.

Articles on Caramel Colour

Caramel Overview
CARAMEL COLOR – The Science and Art: Beverages and other Applications
EBC’s and Caramel Colour
Flavor Analysis of Caramel Colour
The Basics of Caramel Colours