Select the Appropriate Class of Caramel
The chemistry of caramel color is critical in selecting the right one for stability in your application. The following chart compares the Four Classes and their respective characteristics to assist your selection:
| International Technical Caramel Association |
Class One |
Class Two |
Class Three |
Class Four |
| Terminology |
Plain |
Caustic Sulfite |
Beer, Ammonia |
Soft drink |
| Codex Classification |
150(a) / E150a |
150(b) / E150b |
150(c) / E150c |
150(d) / E150 |
| Colloidal Charge Negative? |
 |
|
|
|
| High Color Intensity Available? |
|
|
|
|
| Stability in 75% Alcohol Available? |
|
|
|
|
| Stability in 20% Salt Solution Available? |
|
|
|
|
| Stability at 3 pH? |
|
|
|
|
| Stability at less than 2 pH? |
|
|
|
|
| Stability with Tannins? |
|
|
|
|
| Manufactured with SO2? |
|
|
|
|
| Manufactured with Ammonium Compounds? |
|
|
|
|
| Major Uses |
High-Proof Alcohol Flavors |
Vegetable extracts
Cognac |
Beer
Sauces
Gravies
Baking
Other foods |
Soft drinks
Flavors
Other foods |
| D.D. Williamson Products (Additional liquids and powders are available) |
525
526
528
570
574
624
626
|
190 |
200
201
202
203
210
250
252
300
301
303
373
376
377
385
640
642
643
|
050
055
065
105
108
111
112
135
170
173 600
602
603
605
607
608
610
663 |