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> Origin and Description


Caramel Color is the dark brown material that results from the carefully controlled heat treatment of food grade carbohydrates. In fact, for many years Caramel Color was known as "burnt sugar color."

Caramel Color is not a flavor but simply a coloring agent. When Caramel Color is used at the usual low concentrations required in most food coloring applications, it generally has no significant effect on the flavor profile of the finished product. For those special products with delicate flavor profiles, we have developed Caramel Color with a bland taste even at more concentrated levels.

Caramel Color is defined and regulated as a food color additive. The amount of Caramel Color which can be used in food is limited only by Good Manufacturing Practices.

 

> Caramel Color Classes


Internationally the joint FAO/WHO Expert Committee on Food Additives (JECFA) has divided Caramel Color into four classes depending on the food grade reactants used in its manufacturing:

* E150a Class I is Plain Caramel Color
* E150b Class II is Caustic Sulfite Process Caramel Color
* E150c Class III is Ammonia Process Caramel Color
* E150d Class IV is Sulfite Ammonia Process Caramel Color

Tests on these classes of Caramel Color have supported the safety of our products.

 

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