Plain Caramel, Caustic-Sulfite Caramel, Ammonia Caramel, Sulfite-Ammonia Caramel, E150a, E150b, E150c, E150d, 8028-89-5

Plain Caramel, Caustic-Sulfite Caramel, Ammonia Caramel, Sulfite-Ammonia Caramel, E150a, E150b, E150c, E150d, 8028-89-5

Caramel (CAS No.: 8028-89-5, EINECS: 232-435-9)

Caramel is one of the most widely used natural food colorants worldwide. It is produced by controlled heating of carbohydrates at high temperatures. Caramel shows excellent stability against heat, light, and pH changes.

Classification (Turkish Food Codex / EU Standards)

Chemical & Physical Properties

• Molecular Formula: C6H8O3

• Molecular Weight: 128.126 g/mol

• Density: 1.35 g/cm³

• Boiling Point: 312.0 ± 42.0 °C (at 760 mmHg)

• Flash Point: 149.2 ± 20.7 °C

• LogP: -0.44 (hydrophilic nature)

• Refractive Index: 1.513

Key Takeaways

• E150a is the most natural and safest caramel type.

• E150b & E150d involve sulfites → possible allergen risk.

• E150c & E150d may generate 4-MEI, requiring strict regulatory compliance.

• Widely used in beverages, sauces, confectionery, and processed foods.

E150a – Plain Caramel (Class I)

• Production: Made by heating sugar without any chemical additives. No ammonia or sulfite compounds are used.

• Applications:

  • Confectionery: chocolates, candies, cakes.

  • Beverages: fruit juices, teas.

  • Sauces and ice creams for mild coloring.

• Why Preferred: It is the most natural and pure form of caramel, with no chemical processing.

• Function: Provides a light brown color and mild caramel flavor. Considered the safest option for consumers.

E150b – Caustic-Sulfite Caramel (Class II)

• Production: Sugar is processed in a mildly alkaline environment with sulfite compounds.

• Applications:

  • Alcoholic beverages: beer, wine.

  • Baked goods: dark breads, cakes.

  • Sauces: soy sauce and similar condiments.

• Why Preferred: Produces a stronger, darker color compared to E150a, useful for beverages and sauces.

• Function: Enhances appearance with a deeper brown tone. However, sulfites may cause allergic reactions in sensitive individuals.

E150c – Ammonia Caramel (Class III)

• Production: Sugar is heated in the presence of ammonia compounds, creating darker pigments and a slightly burnt taste.

• Applications:

  • Soft drinks: colas and other dark sodas.

  • Sauces: barbecue sauce, soy sauce.

  • Processed meats: sausages, salami.

• Why Preferred: Provides intense color and distinctive flavor, especially for colas.

• Function: Delivers a strong, stable dark brown color. However, production may generate 4-MEI (4-Methylimidazole), which is regulated due to potential health risks.

E150d – Sulfite-Ammonia Caramel (Class IV)

• Production: Sugar is processed with both sulfite and ammonia compounds, resulting in the darkest and most intense caramel color.

• Applications:

  • Dark sodas: cola.

  • Alcoholic beverages: whiskey, rum.

  • Sauces: soy sauce, barbecue sauce.

  • Processed foods: meats, confectionery.

• Why Preferred: Offers the deepest, most stable color, ideal for products requiring long shelf life and strong visual appeal.

• Function: Provides a rich, dark brown tone with high stability. Like E150c, it may contain 4-MEI and sulfites, so its use is strictly regulated.

Summary

• E150a → Natural, safest, mild coloring.

• E150b → Stronger color, used in beer/wine, but sulfite-sensitive individuals should be cautious.

• E150c → Dark color for colas and sauces, but regulated due to 4-MEI.

• E150d → Darkest, most stable color, widely used in sodas and spirits, but also carries 4-MEI and sulfite concerns.