Caramel Color
Caramel color is a complex mixture of polymerized sugars obtained through the controlled heating of carbohydrates, often in the presence of acids, alkalis, or salts. It is one of the most widely used food colorants worldwide, offering a range of brown hues from golden to deep black.
Caramel Color
Used in beverages, confectionery, baked goods, sauces, and pharmaceuticals to provide color consistency and visual appeal. In industrial uses, it enhances aesthetic uniformity in syrups and seasonings. Classified into four classes (E150a–d) depending on the reactants used.
Considered safe within regulatory limits (EFSA, FDA). Overexposure to dust may irritate airways. Avoid contamination with moisture to prevent clumping.
Delivered in 25 kg drums, IBC tanks, or 250 kg liquid totes depending on form. Store cool and sealed, away from heat and light.
