Caramel Color
Caramel Coloring, Sulphite Ammonia Caramel
- CAS
- 8028-89-5
- EC
- 232-435-9
- Food Code
- E150
- Sectors
- Food & Nutrition
Caramel Color (CAS 8028-89-5) is a complex mixture of polymerized sugars formed when carbohydrates are heated under controlled conditions, sometimes with acids, alkalis or salts, and it is used to give brown hues from golden to deep black to beverages, confectionery, baked goods, sauces, seasonings and pharmaceuticals. It is one of the most widely used food colorants worldwide, offering a range of brown hues from golden to deep black.
Typical Properties
| Odor | at 100.00 %. burnt sugar |
|---|---|
| Density | ~1.35 g/cm³ (approx) |
| Grades available | Food Grade |
Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.
Caramel Color
Applications
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.
Safety & Risks
Considered safe within regulatory limits (EFSA, FDA). Overexposure to dust may irritate airways. Avoid contamination with moisture to prevent clumping.
Packaging
Delivered in 25 kg drums, IBC tanks, or 250 kg liquid totes depending on form. Store cool and sealed, away from heat and light.