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Caramel Colors Manufacturers in India

Caramel colors, with their rich hues and diverse uses, are an integral part of various consumer products. Let's delve into their world and explore how they are identified, created, used, regulated, and considered safe.

Caramel colors are typically identified by specific INS numbers. These identifiers, ranging from 150a to 150d, and their corresponding E numbers, help differentiate between the four main types of caramel colors. They are:

  • Plain caramel (Class I): Identified as INS No. 150a or E 150a
  • Sulfite caramel (Class II): Known as INS No. 150b or E 150b
  • Ammonia caramel (Class III): Referred to as INS No. 150c or E 150c
  • Sulfite ammonia caramel (Class IV): Labelled as INS No. 150d or E 150d

Each type of caramel color has a unique CAS No., with 8028-89-5 being a common identifier.

Physical Characteristics

Caramel Colours are Dark Brown to Black Liquid. There are 4 types of Caramel Liquid Colours.

Class I Caramel Liquid

This class is prepared by heating Sugar without acids or alkalis.

Class II Caramel Liquid

The production of this class involves heating Sugar in the presence of sulfite compounds, with or without acids or alkalis.

Class III Caramel Liquid

This category is created by heating Sugar in the presence of ammonium compounds, with or without acids or alkalis.

Class IV Caramel Liquid

The production of this class involves heating Sugar in the presence of both sulfite and ammonium compounds, with or without acids or alkalis.

Class I Caramel Powder

This class is manufactured by using spray drying process.

Primary Uses of Caramel Colors

Caramel colors find extensive use in a wide array of products. Their primary application is in soft drinks and alcoholic beverages. Beyond beverages, they are also added to various foods, including confectionery, bakery products, dairy products, desserts, meat, seafood, vinegars, sauces, gravies, soups, snack food, fruit preparations, and convenient food. Caramel colors also find use in cosmetics and drugs.

Colour Ranges: The colour profile of caramel ranges from brown to light yellow-brown. The choice of caramel colour depends upon the desired colour intensity you need for a particular application.

Flavour Profile: When considering its flavour profile, caramel imparts a mild, slightly burnt sugar flavour. The intensity of this flavour again varies upon the type and class of the caramel colour used and its intended application.

Applications: Caramel is practically used everywhere in a wide range of food and beverages, from soft drinks to baked goods to even sauces and confectionery. Caramel is a versatile food Ingredient which fits into any product and enhances its flavour.

From its usage in carbonated soft drinks so that brown colour is imparted into the beverage to using it in sauces like barbecue and gravies. It is sometimes even used in alcohol, like whiskey and dark beer for colouring purposes and is most commonly used in baking and confectionery items like chocolates, breads and cookies.

Codex Alimentarius Provisions

The Codex Alimentarius Commission, under the FAO/WHO Codex Alimentarius, has adopted several provisions for the addition of caramel colors to foods and beverages. The provisions vary for each class of caramel color and are guided by the principles of good manufacturing practices (GMP).

Regulatory Approvals

Caramel colors have received regulatory approvals from different international bodies. The Joint FAO/WHO Expert Committee on Food Additives (JECFA), the U.S. FDA, and the European Union (EU) have all permitted the use of caramel colors in varying amounts and conditions.

Safety Reviews

Caramel colors have undergone numerous safety reviews by various institutions, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA). These reviews have affirmed the safety of caramel colors for consumption within specified limits.

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