Caramel color is made by cooking a carbohydrate source – such as dextrose, malt syrup, molasses, and starch hydrolysates – in combination with catalysts to start the browning process. Depending on the process and catalyst used, the caramel color is classified into one of four types – class I, II, III, and IV – as determined by regulatory bodies. Each class consists of a variety of caramel colors with their own unique properties that make it suitable for particular applications.
Class I caramel colors, also known as plain caramel or E150a outside the U.S., are created by cooking a carbohydrate source, like glucose or sucrose, with a catalyst such as citric acid.
Class I caramel colors typically range in color from yellow to reddish-brown and are popular not only because they are considered simple label additives, but also because they are stable in alcohol, tannin, and salt-rich environments. This makes them ideal for applications like whiskies, liqueurs, lemonades, sauces, and cocoa extenders.
Class II caramel colors, also known as spirit caramels or E150b outside the U.S., are created by cooking a carbohydrate with the aid of food grade sulfites. They have an exceptional red tone, as well as a mild flavor profile and aroma.
As indicated by their name, class II caramel colors exhibit good stability in alcohol, so they are often found in wine, rum, liqueurs, and brandy. Class II caramel colors can also be found in light cake mixes and other snack foods but are not used as frequently as class I caramel colors.
Class III caramel colors, or beer caramels/E150c, tend to have a sweet aroma and are made by cooking the carbohydrate sources with food grade ammonium compounds. Class III caramel colors are known for their excellent salt stability and unique stability in beer, allowing them to be used in a wide variety of applications, including cereal, beer, pet food, licorice, gravy, and soy and BBQ sauces.
