Processed
Caramel Colour
Caramel colour is a brown food colouring made by controlled heating of carbohydrates, sometimes with food-grade acids, alkalis, or salts that define Class I–IV process types. It supplies the deep amber-to-near-black hue of colas, gravies, soy-style sauces, baked goods, and spirits without adding much caramel candy flavour. Liquid and powder forms disperse in water-based systems; class choice depends on pH, alcohol, and tannin compatibility. Colour strength is measured in tinctorial power—small doses darken large batches. Quality material should smell faintly burnt-sweet, not harsh or chemical. Distinct from culinary caramel sauce: this is a colour additive first, sweetness second.
Also known as: E150, Caramel colour (E150a–d), Caramel color, Karameru shikiso, Class I–IV caramel
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 320 mg
- Salt 0.8 g
- Total Carbohydrate 62 g
- Dietary Fibre 0 g
- Total Sugars 8 g
- Complex / starch 0 g
- Protein 0.5 g
- Water 35 g
- Energy 248 kcal
- Water 35 g
- Carbohydrates 62 g
- Sugars 8 g
- Monosaccharides 6 g
- Disaccharides 2 g
- Protein 0.5 g
- Plant Protein 0.5 g
- Minerals 378 mg
- Major Minerals 375 mg
- Trace Minerals 2.5 mg
- Iron 2.5 mg
- Salt 0.8 g
Minerals
Sodium: 320 · Potassium: 40 · Calcium: 15 · Iron: 2.5 ·
Class I–IV caramel colour is a concentrated aqueous colour from heated carbohydrate, not a dessert caramel. Typical liquid colour is about one-third water and the rest melanoidin solids counted as carbohydrate (mostly not free sugars). Energy ~250 kcal/100 g; vitamins of fruit are absent.
History
Cooked-sugar browning was used to colour spirits and sauces before formal additive classes.
Commercial caramel colour entered soft drinks and brewing as a standard darkener.
Process classes for caramel colour were refined for stability in acid and alcohol systems.
Labelling and process scrutiny around Class IV caramel intensified in some markets.