What is a Caramel Colour ?
Caramel Colour is a dark brown product resulting from the meticulously-controlled thermal treatment of carbohydrates (sugars), combined with caramelisation promoters.
It is the most commonly used colouring additive in the food industry.
Caramel Colour is not a flavour, simply a colouring agent.
Its main applications are soft drinks, beers, spirits, savoury, pet food and biscuits.
According to current regulations in Europe (Directive 231/2012) and in the rest of the world, Caramel Colours are divided into four separate categories depending on the reactants used in their production.
|E150a (Class I)||E150b (Class II)||E150c (Class III)||E150d (Class IV)|
|Colour shade||Golden yellow||Reddish-brown||Yellowish-brown||Greyish-brown|
|Caramelisation promoters||Acids, alcalis and salts, excluding sulfites and ammonium||Sulfite||Ammonia||Ammonia and Sulfite|
|Ion charge||Neutral to slightly negative||Negative||Positive||Negative|
|Labelling||"Colour: Plain Caramel " or "E150a"||"Colour: Caustic Sulfite Caramel" or "E150b"||"Colour: Ammonia Caramel" or "E150c"||"Colour: Sulfite Ammonia Caramel" or "E150d"|
Each Caramel Colour category provides specific compatibilities.
In order to choose the most compatible Caramel to your product and desired colour, we encourage you to contact our experts in the « Your applications » tab.
What is an Advanced Caramel Colour?
Consumers are paying increasing attention to their food. The "back to nature "trend, the reduction of certain newly-formed molecules (particularly the 4-MeI) and changes in regulations have had a considerable influence on decisions made by companies in the food sector over the past few years.
With these new strategic issues in mind, Sethness-Roquette has developed a programme of Advanced Colouring Solutions Caradvanced® that offers innovative properties and compatibilities, and increases the number of uses in new applications.
This range of Caramel Colours and Burnt Sugars responds to "Clean Labelling" issues and provides even higher levels of purity than those defined by already stringent European regulations.
The choice of colour
The colouring power of Caramel Colour
A comparison of these five Caramel Colours provides a rough idea of the various shades that can be obtained. But colouring performances chiefly depend on the physical and chemical properties of the product or process in which the Caramel Colour is used. Likewise, its concentration in the final product plays a significant role.
We encourage you to contact our experts in the « Your applications » tab to define the solution you require.
The shade or « tone » of the Caramel Colour is also an a very important factor.
The "Hue Index*" is the only objective way to measure the shade of each product in the Sethness-Roquette range. The higher the Hue Index value, the redder the Caramel Colour.