Caramel Color
Colorants
8028-89-5
Polymeric carbohydrate mixture (various CₙHₘOₚ)
$1.73 ~ $2.59
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Caramel Color?
Caramel Color is a dark brown, water-soluble food coloring produced by heating carbohydrates, used extensively to color beverages and food products ranging from colas to baked goods.
How is Caramel Color made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Reactant Preparation & Mixing | Measure and mix the primary carbohydrate source (e.g., corn syrup) with specific, food-grade reactants (catalysts) in a mixing tank. | The choice of reactant (e.g., alkalis, acids, ammonia, or sulfite compounds) is a critical decision that defines the final Class of Caramel Color (I, II, III, or IV). Accurate metering of all ingredients is essential for a consistent reaction. |
| 2 | Caramelization (Reaction) | Pump the mixture into a pressurized, heated reactor. Apply heat to initiate the caramelization process under carefully controlled conditions. | This is the most critical control point (CCP). The reaction is managed by precise control of temperature, pressure, and time. Minor deviations can significantly alter the color intensity, viscosity, and chemical profile of the final product. |
| 3 | Reaction Termination (Cooling) | Rapidly cool the hot, polymerized caramel by flashing it into a cooling tank, often with the addition of water, to halt the reaction. | The cooling rate is crucial to stop the reaction at the precise moment the desired color and properties are achieved. This prevents over-processing, which can lead to charring or undesirable viscosity. |
| 4 | Filtration & Clarification | Pass the cooled caramel liquid through a filter press, often using a filter aid like diatomaceous earth, to remove any insoluble particles or polymerized solids. | Monitor filter pressure and clarity of the filtrate. This step is vital for ensuring the brilliance, stability, and shelf-life of the final product by preventing haze or sedimentation. |
| 5 | Standardization & Blending | Test the batch for key parameters like color intensity (Tinctorial Power), specific gravity, pH, and viscosity. Blend with water or other batches to meet exact product specifications. | Rigorous Quality Control testing is performed here. Adjustments ensure that every batch is consistent and conforms to both regulatory standards and customer requirements for color strength and physical properties. |
| 6 | Final Filtration & Packaging | Pass the standardized caramel color through a final set of fine "polishing" filters before filling it into clean, sanitized containers (e.g., drums, totes, tankers). | The final filtration acts as a final safety check for purity. Packaging lines must be free from contaminants, and containers must be properly sealed to maintain product integrity and prevent microbial growth. |
Technical Specifications
| CAS Number | 8028-89-5 |
| Chemical Formula | Polymeric carbohydrate mixture (various CₙHₘOₚ) |
| Solubility | Soluble in water; dispersible in oil |
| Storage Conditions | Cool, dry, dark; avoid frost |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
bakery
gravies
sauces
spirits
pet food
cosmetics
pharma
Mechanism of action:
| Parameter | Caramel Color |
|---|---|
| Functional Category | Color Additive; Browning Agent; Colloidal Stabilizer. |
| Key Ingredients | Complex mixture of high-molecular-weight polymers (e.g., melanoidins, caramelen) formed via controlled heating (caramelization/Maillard reaction) of carbohydrates. |
| Mechanism of Action | Color is imparted by light-absorbing chromophores within the polymer structures. The overall ionic charge (positive, negative, or neutral) of the caramel color is precisely controlled during manufacturing to match the food system's colloidal charge, preventing electrostatic precipitation with proteins (e.g., in beer) or tannins (e.g., in soft drinks), thus ensuring color clarity and stability. |
| Application Effect in Product | Provides a consistent and standardized color spectrum from light yellow to dark brown in beverages, baked goods, sauces, and confections. Masks natural color variations in raw materials, enhances visual appeal, and contributes to flavor profiles. Prevents haze formation and sedimentation in acidic or proteinaceous liquids. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Caramel Color | Food Color Additive | Wide range of stable brown shades (Class I-IV); heat, light, and pH stable; imparts color only. | Highly cost-effective; very consistent and stable color; flavor-neutral in most applications. | Not considered a "clean label" ingredient by some consumers; certain classes contain 4-MeI. | Soft drinks (colas), soy sauce, gravies, dark beer, baked goods, soups. | For reliable, low-cost brown coloring where added flavor is not desired and stability is critical. |
| Cocoa Powder | Natural Colorant & Flavoring | Provides brown color and distinct chocolate flavor; source of antioxidants. | "Clean label" appeal; adds a desirable, recognizable flavor; widely available. | Strong flavor is not always suitable; color intensity is lower and less consistent than caramel color. | Chocolate-flavored products: cakes, cookies, ice cream, dairy beverages, frostings. | When both brown color and a genuine chocolate flavor are required for the final product. |
| Malt Extract | Natural Colorant & Flavoring | Derived from barley; provides brown color, malty flavor, and some sweetness. | Multifunctional (color, flavor, sweetener, yeast food); considered "clean label". | Contains gluten; distinctive malty flavor limits its use; less potent colorant than caramel. | Dark breads, bagels, beer brewing, breakfast cereals, malted beverages. | For a natural brown color with a complementary malty flavor, especially in baked goods and beverages. |
| Annatto | Natural Colorant | Plant-derived (achiote seeds); provides a yellow to reddish-orange hue; oil and water soluble forms. | "Clean label" and plant-based; stable to heat and light. | Color range is yellow-orange, not a true brown; can impart a subtle peppery flavor at high levels. | Cheese (cheddar), butter, snack food coatings, custards, margarine. | For a natural yellow-orange shade, serving as an alternative to the lightest caramel colors. |
| Black Cocoa Powder | Natural Colorant & Flavoring | Heavily alkalized (Dutched) cocoa; provides an intense, very dark brown to black color. | Achieves a very dark, dramatic color naturally; strong visual impact. | Less complex chocolate flavor; can have a slightly alkaline taste; may be drying in some recipes. | Dark sandwich cookies, specialty cakes, baked goods where a near-black color is desired. | For achieving the darkest possible natural brown/black color when visual appearance is paramount. |
Technical Documents
Available Documentation
COA, MSDS, regulatory compliance
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications