Product Overview

Type: E150c Liquid and Powder, Single-Concentration Caramel Color

Ingredients: Water, glucose syrup, ammonium compounds

Color Intensity (EBC): 0.114–0.213

Packaging: Food-grade PE buckets/bags/cartons

Caramel Color E150c, or Class III Caramel Color—also known as ammonia caramel, soybean pigment, caramel pigment, caramel liquid, caramel powder, and caramel color food additive—is a complex reddish-brown or black mixture formed by the dehydration, decomposition, and polymerization of sugars at high temperatures. This caramel color possesses a positive colloidal charge.

Features

1. A dark brownish-black liquid or powder

2. Soluble in water and alcohol

3. Reddish-brown and black tones

4. Light- and heat-resistant

5. Rich, natural caramel aroma with no off-odors.

6. Quality is consistent; manufacturing processes and quality specifications are subject to the product specifications.

App Recommendations

It is primarily used as an ideal brown and black coloring agent in the production of sauces (soy sauce, fish sauce, and barbecue sauce), beer, baked goods, coffee products, jams, chocolate products, pet food, and bouillon cubes.

Applications	Color Gamut	Recommended Dosage	Recommended Products I Method	Product Recommendation Method III	Recommended Products: IV Method
Soft Drinks		0.05-0.20%	CI-006	-	DS-101, PC-031
Yellow Wine		0.1-3.0%	-	Bicycle	-
Soy sauce		0.5-5.0%	CI-006, CI-015Q	BC-001 Type 1	BC-028 Bright Color Series, BC-066Q
Seasonings		0.5-5.0%	CI-006, PC-015C	BC-001 Type I, PC-003	DS-101, PC-001
Instant Noodles		0.5-5.0%	PC-015	PC-003	PC-002, PC-005
Baked Goods		0.2-5.0%	CI-006	BC-001 Type I, PC-003	DS-036, PC-001

Note: The recommended usage amounts listed for all applications are for reference only. Please review local laws before use and strictly comply with them. We also recommend that manufacturers conduct tests in their end products to determine the appropriate addition ratio.

Frequently Asked Questions

Q: What are the different types of caramel colors?

A: Caramel color can be produced from a variety of food-grade carbohydrates, including glucose, malt syrup, molasses, and starch hydrolysates. These carbohydrates can be processed into four types of caramel color: E150A,E150B、E150CandE150D. Each category consists of various types of caramel ingredients, each with distinct properties that make them suitable for different applications. Method I caramel color, also known as standard caramel color, has a strong aftertaste and a mild aroma. The color of this type of caramel ranges from yellow-brown to reddish-brown.E150ACaramel color is stable in alcoholic and high-salt systems, making it suitable for use in whiskey, liqueurs, lemonade products, fruit juice concentrates, sauces, and cocoa additives.
E150BCaramel has a reddish hue, as well as a mild flavor and aroma. Compared toE150ASimilar to caramel,E150BCaramel color exhibits good stability in alcohol and is therefore frequently used in wine, liqueurs, and brandy.
E150CCaramel color is a reddish-brown hue with a sweet, toasty aroma. Due to its stability in high-alcohol and high-salt systems, it is widely used in products such as cereals, beer, pet food, licorice, meat gravies, soy sauce, and barbecue sauce.
E150DCaramel color has a deep brown hue and a mild aroma and flavor. They are stable in terms of alcohol, tannins, and acidity, and are therefore widely used. These applications include balsamic vinegar, coffee, chocolate syrup, soft drinks and other carbonated beverages, baked goods, cocoa substitutes, pet food, sauces, soups, meat products, seasoning blends, and other condiments.

Q: What are the advantages of using caramel color?

A: Part of a dish's appeal lies in its appearance, which is why chefs around the world pay close attention to the color of the food they prepare, in addition to its flavor.
This also applies to packaged foods and beverages. For many consumers, the visual experience is a key factor, as they believe there is a close connection between color and the enjoyment of food. Caramel color helps enhance the consistency of the appearance of foods and beverages. Therefore, food and beverage manufacturers use colorants to reduce variations between batches caused by natural variations as well as degradation resulting from processing and storage. The use of caramel color helps ensure consistent food and beverage colors for consumers. Depending on the type and concentration of caramel color added, it can be used to enhance yellow, red, brown, and black hues in a variety of foods and beverages.

Q: Why does Double Caramel Color feel “watery” when used? Is there a problem with the quality? Will I need to use more of it?

A: “Thin” refers to low viscosity,ResinificationThree characteristics: slow-acting and long shelf life; the color yield of caramel color is the key indicator of its usage, while the specific gravity reflects its solids content.

Q: What is acid-resistant single-concentration caramel color? How does it differ from acid-resistant double-concentration caramel color?

A: The commonality is that both are ammonium sulfite caramel color (E150d), carry a negative charge, and are primarily used in beverages; the difference lies in their color yield, with the single-strength version being approximately half that of the double-strength version, while the single-strength version has a higher red index than the double-strength version.

Q: Why does caramel color cause sedimentation in some products? How can this be resolved?

A: This is related to the salt-, alcohol-, and acid-resistance of caramel color, as well as the characteristics of the product itself. Generally, the ammonia method caramel color is used in fermented products, while the ammonium sulfite method caramel color is used in carbonated beverages and tea drinks. Soy sauce can use any of the three types of caramel color, but they must not be mixed. If the charge characteristics of the product to be colored are uncertain, small-scale trials can be conducted using the three different types of caramel color to determine the appropriate one.