Caramel Color

In the global market, we are known for our superior quality caramel food color that gives comprehensive range of end colors to ones foods. The color which we provide range from light yellow to reddish brown and to the darkest brown. Though we provide these colors, but the result always depends on the usage level of the caramel color.

One of the most important features of the caramel is that it is easy to handle and store because of its inherent chemical properties. The chemical composition of the caramel food color is such that it retains its microbiological stability for longer periods provided it is stored in proper packings. Since we follow the international production process approved by the US FDA and European countries, our colors comply with the international quality standards.

Being the most versatile food ingredients and colorants, caramel colors are considered to be the most economical alternatives as compared to almost any other natural or artificial color and additives for the food & beverages industry. Because of its low application levels, it is cost benefit also.

We offer a complete range of caramel colors that serve almost every segment of the food & beverages industry. Different applications and usages of caramel food color in given below:

Cocoa Extender

Chocolate Breads

General Baking Applications

BBQ	Condiments	Flavoring Extracts	Gravy and Gravy Bases
Meat Rubs	Pancake	Poultry Coating	Preserves
Seasoning Mix	Soya Sauce	Fish Sauce	Waffle Syrup

Vinegars	Beer	Iced / RTD Teas	Lemonades
Liqueurs	Liqueurs	Soft Drinks	Whiskey / Rums / Wines / Brandy

Vinegars	Beer	Iced / RTD Teas	Lemonades
Liqueurs	Liqueurs	Soft Drinks	Whiskey / Rums / Wines / Brandy

Candy / Licorice	Cereals	Coffee Extender	Dairy Products
Pet Food	Soups	Textured Protein	Vinegars

Color Strength
Caramel Colors strength is defined as its Tinctorial Power, KO.56. Tinctorial power is the absorbance of a 0.1% weight / volume solution. It is measured through a 1 cm light path at a wavelength of 560 nanometers (nm). The weight/ volume is measured using a high quality spectrophotometer. Higher the value of the absorbance, darker is the Caramel Color.

Color tone is also an important factor. The color tone is defined by the Hue Index that is the measurement of the color hue or red characteristics of the Caramel Color, a function of the absorbance at 510 and 610 nm. As a fact, the higher the Tinctorial Power, lower will be the Hue Index and the lower will be the red tones.

Specific Gravity
The specific gravity of our caramel color ranges from 1.25 - 1.38 pounds/ gallon that corresponds to a range of about 10.4 - 11.5 pounds/gallon. The corresponding dry substance content of the liquid caramel color ranges from 50% - 70%.

Ionic Charge
Most of the caramel color that we use are anionic i.e. its molecules are negatively charged. But in certain applications, beer and meat products, it is required to have a cationic i.e. positively charged. This happens due to the proteins found in these products.

Sulfite Considerations
Caramel color usually contain sulfites because it is produced by using sulfite reactants. Since the percentage of the sulfite is very low, it is taken into account of consideration while complying to the FDA regulations. Positively charged caramel color is also produced. In its production process, sulfite is not used. We have developed such caramel color that helps the food manufacturers to keep sulfite content low in their products.

Caramel Color In High Alcohol or High Salt Systems
Certain products are very stable in concentrated high salt or high alcohol. In these products caramel colors are required. Our caramel color is available with these properties.

Viscosity
The viscosity of caramel color varies. Hence, it should be confirmed that the viscosity of the caramel color is not a reflection of its color strength. Lower viscosity is easier to handle, dissolves faster, has greater stability and longer shelf life.

Microbiological Stability
Caramel Color is known for its excellent microbiological stability. It is attributed to the high processing temperatures, high specific gravity, high acidity and high osmotic pressure of the products.