Caramel

Caramel (CAS 8028-89-5), commercially designated E150a, is a natural brown colorant and flavoring agent produced by controlled heat treatment of food-grade sugars.

Where is Caramel used?

• Soft drinks, cola beverages and beer: deep amber-to-brown hue
• Bakery and confectionery: breads, cakes and candies
• Sauces, gravies, soups and marinades: standardised batch-to-batch appearance
• Distilled spirits such as whisky and brandy: final colour adjustment before bottling
• It comes in four internationally recognised classes, Class I through Class IV, differentiated by the reactants used in production.

Good to know: Class I is the plain caramel variant, sulfite-free and ammonia-free. Food-grade specifications conform to FCC and JECFA standards.