Caramel Color

As a world-widely used food coloring agent, caramel color is a kind of water soluble colorant with an odor of burnt sugar. Food manufacturers can make their products more attractive and appealing via adding caramel color.

 

AIPU FOOD Industry has developed and reserved more than 100 types of liquid caramel color and nearly 40 types of powdered caramel color, including caramel color specially used for beverage, tea powder, grilled eel sauce and other Japanese-style sauce, caramel color with low level of free ammonia, plain caramel color with high coloring strength, acidproof plain caramel color, etc. AIPU FOOD Industry is also devoted to provide customized service in order to satisfy clients’ personalized demands on caramel color.

 

 

Feature

 

 Customized product selection, serving clients in different fields.

Broad color range: golden – amber – red-brown – dark brown.

Application Recommendation

Application

Color range

Recommended dosage

Recommended products

Class I

Recommended products

Class III

Recommended products

Class IV

Softdrink

2138acom太阳集团 0.05-0.20%

CAL-004

-

CDL-010

Yellow rice wine     

0.1-3% -

CCL-007

-

Soy sauce

0.5-5.0%

CAL-004

CCL-053

CDL-028

Seasonings

0.5-5.0%

CAL-004

CAP-001

CCL-001

CCP-002

CDL-001

CDP-012

Instant noodles

0.5-5.0%

CAP-001

CCP-002

CDP-008

Bakery food

0.2-5.0%

CAL-004

CCL-001

CCP-002

CDL-010

CDP-012

 

Notes: Recommended dosage hereon is only for reference. Please refer to and comply with local regulations before use. Meanwhile, we suggest manufacturers conduct trial tests for terminal products to ensure the optimal additive proportion.

 

 

FAQ

A: ‘Thinness’ indicates low viscosity, slow resinification and long shelf life. The application amount of caramel color is determined by its coloring strength, while specific gravity denotes its solid content.

A: Common point, they are sulfite ammonia caramel (E150d) with a negative charge, and mainly used in beverage. The difference lies in the coloring strength: the coloring strength of single strength caramel color is half of that of double strength caramel color, and the redness index of single strength caramel color is higher than that of double strength caramel color. Moreover, the difference between sulfite ammonia caramel and ammonia caramel color is that ammonia caramel is positively charged and applicable in brewery products.

A: It is related to the charge of caramel color and the product with caramel color added into. Normally, brewery products would employ ammonia caramel while acid drinks and tea beverages would employ sulfite ammonia caramel. Soy sauce is able to employ 3 classes of caramel color respectively without any blend. Trial tests of 3 different classes of caramel color on the product to be colored may be conducted if the charge characteristic of the product is unknown.

Product Recommendation

Product Appearance: Caramel color liquid (E150d).

Color Range: Dark brown - Black brown.

Specification: Color intensity (Typical) 0.27 # Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.

Product Feature: Higher color intensity than other existing double-strength caramel color in market, Acid/alcohol stable.

Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit.

Product Appearance: Caramel color liquid (E150d).

Color Range: Dark brown - Black brown.

Specification: 4-Methyl Imidazole≤10ppm.

Product Feature: Low 4-Methyl Imidazole (4-MEI), acid/alcohol stable.
Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit.

Product Appearance: Caramel color liquid (E150d).

Color Range: Dark brown - Black brown.

Specification: Color intensity (Typical) 0.27 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.

Product Feature: Favorable price.
Application: Widely used in dark bread, cookies, biscuit, meat rubs, flavoring extract, pancakes, and ice-cream.

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.114 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Suitable for various applications.
Application: With a positive colloidal charge, widely used in brewed soy sauces and compound seasoning sauces because of its excellent coloring property.

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.155 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength, Viscosity(25℃) 6000.
Product Feature: High viscosity.
Application: Typically used in brewed soy sauces, baked goods and compound seasoning sauces because of its excellent coloring property.-www.8827.com

Product Appearance: Caramel color liquid (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.190 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: High color intensity.
Application: Typically used in beer and compound seasoning sauces because of its excellent coloring property.

Product Appearance: Caramel color liquid (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.076 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: High color intensity, low sulfite.
Application: Typically used in beer, vinegar, baked goods.

Product Appearance: Caramel color liquid (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.050 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Plain caramel, low sulfite.
Application: Widely used in sauces, semisolid compound seasonings, syrup, milk drink, brandy, whisky, rum, cookies, condiments, cocoa/chocolate and instant coffee because of its brilliant coloring properties.

Product Appearance: Caramel color powder (E150a).
Color Range: Golden - Dark brown.
Specification: Color intensity (Typical) 0.100 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Plain caramel.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where powdered caramel color (Class I) is desirable.

Product Appearance: Caramel color powder (E150d).
Color Range: Dark brown - Black brown.
Specification: Color intensity (Typical) 0.425 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength. 
Product Feature: Sulfite ammonium process caramel, favorable price.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.

Product Appearance: Caramel color powder (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.195 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Moisture-resistant.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.

Product Appearance: Caramel color powder (E150c).
Color Range: Brown - Dark brown.
Specification: Color intensity (Typical) 0.220 Absorbance of a 0.1% (w/v) solution of caramel in deionized water measured in a 1-cm cell at 610 nm wavelength.
Product Feature: Ammonia caramel.
Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable.