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Class I

 

Class I Caramel Colors have become the fastest growing

segment of Caramel Colors as they meet consumer

demand for cleaner labels on the foods, beverages and

wines they consume. 
Best selling products: SRC-PS090,SRC1080,SRC-YT90,

SRC-YT25, SRC1140 and so on. 

 

 

Class II

 

Class II Caramel Colors are produced from carbohydrates

that are heated in the presence of sulfite compounds. The

resulting Class II Caramel Color carries a negative ionic

charge. It is commonly used in whiskey, and brandy.
Best selling products: SRC2100.

 

Class III

 

Class III Caramel Colors are produced from carbohydrates that are heated in the presence of ammonia compounds. There is no such thing as a no-sulfite Caramel Color, but SRC Class III Caramel Colors are considered low-sulfite. Class III Caramel Colors carry a positive ionic charge and are commonly used to color seasoning, jam, milk beverage, beer, tapioca pearls, malt beverage and so on.

Best selling products: SRC3100, SRC3212, SRC3340 and SRC3380.

 

Class IV

 

Class IV Caramel Colors are produced from carbohydrates that are heated in the presence of both sulfite and ammonium compounds, and carry a negative ionic charge. Class IV Caramel Colors are the most widely produced Caramel Colors, and are commonly found in colas, soy sauce, biscuit, wine, ice cream and so on.

Best selling products: SRC4120,SRC4200,SRC4400 and SRC4380L4.

 

Aromatic Caramel

 

Aromatic Caramels are widely used in the food industry, particularly in dairy, ice creams, pastries, drinks, etc.
Best selling products: SRC-6S7301,SRC-6S7303, SRC-6S7304.

 

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Caramel Color Classes
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Sethness Products Company (USA)


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