Caramel Colour Powder And Liquid

Caramel Colour (Powder And Liquid)

Caramel colour is one of the oldest and most widely used food colour, and is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavoured confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more.

Caramel Color exists in two different forms :

1. Caramel Powder
2. Caramel Liquid
   1. Class I : E150a
   2. Class II: E150b
   3. Class III: E150c
   4. Class IV: E150d

Caramel Powder

This powder has a mild bitter, burnt–sugar flavour, which will not interfere with the taste of confectionaries or drinks. Caramel is made by cooking sugar up to a high temperature of about 340 degrees Fahrenheit (170 Celsius). It is made by a carefully controlled heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has odour of burnt sugar and a somewhat bitter taste. Its colour ranges from pale yellow to amber to dark brown.

Uses of Caramel Powder

1. As a flavouring agent in candies and desserts
2. As a filling agent and softener in different beverages, puddings and soups.
3. As a pharmaceutical agent.
4. A characteristic bitter, burnt-sugar taste. It imparts a rich aroma of natural sugarcane.

Caramel Liquid

Class I: E150a

1. Description : Plain caramel, caustic caramel, spirit caramel.
2. Restrictions on preparation : No ammonium or sulfite compounds can be used.
3. Useful in Whiskey and other high proof alcohols.              
4. This is the most preferred class of caramel.

Class II: E150b

1. Description: Caustic sulfite caramel.
2. Restrictions on preparation : In the presence of sulfite compounds but no ammonium compounds can be used.
3. Useful in Cognac, sherry and some vinegars.
4. Commonly used in tea, whiskey, and brandy.                                                            

Class III: E150c

1. Description: Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel.
2. Restrictions on preparation : In the presence of ammonium compounds but no sulfite compounds can be used.
3. Useful in Beer, sauces, and confectionery.
4. Commonly used to colour soy sauce and beer.

Class IV: E150d

1. Description: Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel..
2. Restrictions on preparation : In the presence of both sulfite and ammonium compounds.
3. Used in Acidic environments such as soft drinks.
4. Most widely produced Caramel Colors, and are commonly found in colas.