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