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Caramel Type IV Double Strength (E-150d) is a high-intensity caramel colouring agent produced by the controlled heat treatment of food-grade carbohydrates such as glucose syrup, sucrose, or invert sugar in the presence of ammonium and sulfite compounds. This process creates a dark brown liquid colour with excellent stability and strong colouring power.

It is one of the most commonly used food colours due to its ability to deliver a deep, uniform brown colour while maintaining stability in acidic, alcoholic, and high-temperature processing conditions.

Key Characteristics

• E-Number: E-150d

• Class: Class IV Caramel Colour (Ammonia Sulfite Process)

• Appearance: Dark brown to black free-flowing liquid

• Taste: Slightly bitter or burnt sugar taste

• Odour: Mild caramelized or burnt sugar aroma

• Solubility: Completely soluble in water and hydro-alcoholic solutions

• pH Range: Typically 2.5 – 4.0

• Charge: Negatively charged colloid

• Colour Strength: High (Double strength compared to standard caramel colours)

Functional Properties

• High colour intensity with low dosage

• Excellent acid stability for beverages

• Good heat and light stability

• Compatible with a wide pH range

• Uniform colour distribution in liquids and semi-solid foods

Applications

Caramel Type IV Double Strength is widely used in various food and beverage applications, including:

• Carbonated soft drinks (colas)

• Alcoholic beverages (beer, rum, whiskey)

• Sauces and gravies

• Bakery products

• Confectionery

• Dairy products

• Soups and ready-to-eat foods

• Pharmaceutical syrups

Storage

Store in tightly closed containers in a cool, dry place away from direct sunlight. Do not freeze. Shelf life typically ranges from 6–12 months under recommended conditions.

Caramel Type II is a water-soluble brown food colour ranging from reddish-brown to dark brown, with a mild caramelized taste and odour. It is primarily used to enhance or standardize the colour of foods and beverages without significantly affecting flavour.

2. Manufacturing Process

The colour is manufactured by heating food-grade carbohydrates under controlled conditions in the presence of sulphite compounds (such as sulphurous acid or sodium sulphite). This process causes caramelization and polymerization reactions that develop the characteristic brown colour. No ammonium compounds are used in this class of caramel colour.

3. Key Characteristics

• Appearance: Dark brown to reddish-brown liquid or powder

• Odour: Slight caramel or burnt sugar aroma

• Taste: Mildly sweet, slightly bitter caramel note

• Solubility: Completely soluble in water and alcohol

• Ionic Character: Negative colloidal charge (anionic)

• pH: Generally acidic (around 2.9–3.5 depending on grade)

4. Functional Properties

• Good colour stability in acidic and alcoholic systems

• High colour intensity with low usage levels

• Thermally stable during pasteurization or heat processing

• Minimal impact on flavour at normal concentrations

5. Applications

Caramel Type II is commonly used in:

 

• Alcoholic beverages (whisky, brandy, cognac)

• Tea and distillery products

• Confectionery and bakery products

• Vinegars and sauces

• Certain beverage concentrates and flavour extracts