An ISO 9001 : 2008 Certified Company
Rung InternationalRung InternationalRung International

Home » Caramel Color

Caramel Color

Physical & Chemical Properties Grades

Caramel Color
We also have with us rich industry experience in successfully handling the requirements of Caramel colors. These are among most widely used food ingredients that work as emulsifying agent and a colorant. As one of most versatile & stable colors, the unique properties of these colors make these a preferred choice in today's food products. Here, our years of rich industry experience helps us to correctly guide clients in selecting correct caramel color for meeting their formulation demands.

Color Range
In the market, we are well recognized for delivering quality caramel color that helps in providing comprehensive range of end colors that are perfect to be used in food items. These colors provide a range from light yellow to reddish brown to darkest brown. The end result achieved depends on usage level of caramel color.

Storage
Caramel Color
These are easy to handle and store because of its inherent chemical properties. The chemical compositions present in caramel color makes it useful for retaining its microbiological stability for a longer period (provided the products are stored in proper packing).

Cost Effectiveness
As versatile food ingredients & colorants, caramel colors are most economical alternative in comparison to any other natural/artificial color and additives that is used in food & beverage industry.

Uses
The complete range of caramel colors offered serve every segment of food & beverages industry. These include:
Baked Foods
Cocoa Extender Chocolate Breads General baking applications

Sauces Seasonings
Condiments Flavoring Extracts Gravy Meat Rubs
Poultry Coating Fish Sauce Waffle Syrup  

Beverages
Vinegars Beer Liqueurs Protein Soft Drinks

Others
Candy Cereals Coffee Extender Dairy Products
Soups Vinegars    

Send Enquiry



Physical & Chemical Properties

Color Strength
  • The color strength is defined as its tinctorial power, KO.56 which is the absorbance of a 0.1% weight / volume solution
  • Measured through 1 cm light path at wavelength of 560 nanometers (nm)
  • Weight/ volume measured using quality spectrophotometer where higher value of absorbance leads to darker caramel color
  • Color tone defined by Hue Index, a measurement of color hue/red characteristics of Caramel Color (function of absorbance at 510 and 610 nm)
  • Higher Tinctorial power leads to lower Hue Index and lower red tones

Specific Gravity
  • Specific gravity of caramel color ranges from 1.25 - 1.38 pounds (corresponds to about 10.4 - 11.5 pounds)
  • Corresponding dry substance content of liquid caramel color range from 50% - 70%

Ionic Charge
  • Most caramel colors used are anionic (molecules are negatively charged)
  • In certain applications like in beer and meat products, it is required to have cationic (molecules that are positively charged)
  • This is due to proteins found in these products

Sulfite Considerations
  • Caramel colors contain sulfites
  • As it is produced using sulfite reactants, percentage of sulfite is very low
  • The same is taken into account keeping in compliance to FDA regulations
  • Positively charged caramel color is also produced where sulfite is not used this helping food manufacturers to keep sulfite content low in products

Caramel Color in High Alcohol/ Salt Systems
Certain products are highly stable in concentrated high salt/high alcohol. Here, caramel colors are preferred.

Viscosity
Viscosity of caramel color varies and should be confirmed. Further, viscosity of caramel color is not reflection of its color strength as lower viscosity is
  • Easier to handle
  • Dissolves faster
  • Has greater stability
  • Has longer shelf life

Microbiological Stability
Caramel colors are known for achieving excellent microbiological stability. The same is attributed to
  • High processing temperatures
  • High specific gravity
  • High acidity
  • High osmotic pressure of products
Send Enquiry


Grades

Liquid Caramel Type I Plain [Scotch Grade]
Classification: E - 150a
Product Liquid Caramel Type I Plain [Scotch Grade]
EEC No. E – 150 a
Color Light to dark reddish brown depending on the food Products and the quantity used.
Taste Sweet Caramelized
Odour Pleasant
Consistency Free Flowing Liquid
Specific Gravity 1.30
Color Strength 0.06 at OD 610 nm, Dilution 1:1000
PH 3.3
Solubility Can be added directly to Food Products containing. A water phase (Soluble in 80% Alcohol)
Copper 4.0 ppm
Ash Contents 1.8%
Arsenic 1 ppm
Lead 1 ppm
Methyl – Imidazole Nil
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 1 / 6 / 40 / 65 Kg in white virgin carboys
Self life 1 year
Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces

Liquid Caramel Type III Beer Grade
Classification: E - 150c
Product Liquid Caramel Type III Beer Grade
EEC No. E – 150c
Color Light to dark reddish brown depending on the food. Products and the quantity used.
Taste Sweet
Odour Pleasant
Consistency Free Flowing Liquid
Specific Gravity 1.30
Color Strength 0.27 at OD 540 nm Dilution 1:1000
PH 5.0 + 0.5
Solubility Can be added directly to Food Products containing. A water phase
Copper 4.0 ppm
Ash Contents 1.5%
Arsenic 1 ppm
Lead 1 ppm
4 Methyl – Imidazole 160 ppm
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 1 / 6 / 40 / 65 Kg in white virgin carboys
Self life 1 year
Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products Chocolate Industries, Jellies etc.

Caramel Type IV Single Strength
Classification: E-150d
Product Caramel Type IV Single Strength
EEC No. E - 150d
Color Dark brown
Taste Pungent Burn Sugar
Odour Pleasant odour of Burn Sugar
Consistency Free Flowing Liquid
Specific Gravity 1.30
Color Strength 0.15 at OD 610 nm Dilution 1:1000
PH 2.8 to 3.0
Phosphoric acid Test Passes
Solubility Passes (Soluble in 65% Alcohol V / V)
Acid Solubility Resistant to strong Acid
Acid Tannin Test Passes
Natural Tannin Test Passes
Copper 3.8 ppm
Ash Contents < 6%
Arsenic Nil
Lead Nil
4Methyl – Imidazole 175 ppm
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 1 / 6 / 40 / 65 Kg in white virgin carboys
Self life 1 year
Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Caramel Type IV Double Strength
Classification: E-150d
Product Liquid Caramel Type IV Plain Food Grade [Double Strength]
EEC No. E - 150d
Color Dark brown
Taste Pungent Burn Sugar
Odour Pleasant odour of Burn Sugar
Consistency Free Flowing Liquid
Specific Gravity 1.25
Color Strength 0.26 at OD 610 nm Dilution 1:1000 EBC 42000 to 45000
PH 2.8 to 3.0
Phosphoric acid Test Passes
Solubility Passes (Soluble in 65% Alcohol V / V)
Acid Solubility Resistant to strong Acid
Acid Tannin Test Passes
Natural Tannin Test Passes
Copper 3.8 ppm
Ash Contents 2% to 4%
Arsenic Nil
Lead Nil
4Methyl – Imidazole 175 ppm
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 1 / 6 / 40 / 65 Kg in white virgin carboys
Self life 1 year
Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Caramel Powder Food Grade Double Strength
Classification: E - 150d
Product Caramel Powder Type IV Plain Food Grade [Double Strength]
EEC No. E - 150d
Color Dark brown black
Taste Caramelized
Odour Nil
Consistency Free Flowing Powder
Density 0.6 to 0.7
Color Strength 0.24 at OD 610 nm Dilution 1:1000
PH 3.4
Phosphoric acid Test Passes
Solubility All parts in water
Acid Solubility Passes
Copper 3.9 ppm
Arsenic Passes
Lead Passes
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 1 / 6 / 40 / 65 Kg in white virgin carboys
Self life 1 year
Application Beverages, Yoghurt, Soft Drinks, Liquor, Confectionery, Milk products, Essence, Ice creams, Pharmaceuticals, Sauces, Soups, Pudding, Baby Foods, Bakery Products etc.

Annatto Oil Soluble ( 1.5% Bixin )
Classification: E-160b / 75120
Product Annatto Oil Soluble ( 1.5% Bixin )
EEC No. / C. I. No. E-160b / 75120
Hue Yellow to Orange depending upon the Food Products Containing an Oil base.
Ingredients Clear Solution of extract from Annatto Seeds in refined Edible Vegetable Oil
Specific Gravity 0.91 to 0.93
Color Pigment 1.5% - 2.0%
Color Strength OD at 498 nm = 0.534 - 0.592 , OD at 482 nm = 0.85 – 0.9
Dilution 1:1000 in Amyl Acetate
Copper < 1 ppm
Arsenic < 1 ppm
Lead < 1 ppm
Heavy Metal < 1 ppm
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 5 Ltr in white virgin Jerry cane
Self life Approx 6 months, if kept under proper storage
Application Margarine, Butter, Snacks, Chocolate, Salad dressing, Bakery Products, Sauces, Deserts etc.

Annatto Water Soluble ( 1.5% Nor - Bixin )
Classification: E-160b/75120
Product Annatto Water Soluble ( 1.5% Nor - Bixin )
EEC No. / C. I. No. E-160b/75120
Hue Yellow to Orange depending upon the Food Products Containing a water base.
Specific Gravity 2.8 to 3.0
Solubility Stir before use, can be added directly to product containing Water base.
Specific Gravity 1.0 to 1.02
Color Pigment 1.5% - 2.0%
Color Strength OD at 453 nm = 0.24 on Spectrophotometer
Dilution 1:10000 in 2.5% KOH
Copper < 1 ppm
Arsenic < 1 ppm
Lead < 1 ppm
Heavy Metal < 1 ppm
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 5 Ltr in white virgin Jerry cane
Self life Approx 6 months, if kept under proper storage
Application Margarine, Salad dressing, Bakery Products etc.

Annatto Nor Bixin Powder ( 1.5% Nor - Bixin ) ( Kesar Orange / Kesar Mango )
Classification: E–160b / 75120
Product Annatto Nor Bixin Powder (1.5% Nor - Bixin) (Kesar Orange/Kesar Mango)
EEC No. / C. I. No. E–160b / 75120
Hue Yellow to Orange depending upon the Food Products And the quantity used.
PH Orange to dark Orange red at between pH 1 – 3, Orange To dark Orange at pH 3 – 7, & Orange at pH 7 – 10.
Specific Gravity 0.59 to 0.62
Color Pigment 2.0%
Color Strength OD at 453 nm = 0.25 – 0.3
Dilution 1:10000 in 2.5% KOH
Copper < 1 ppm
Arsenic < 1 ppm
Lead < 1 ppm
Heavy Metal < 1 ppm
Storage Protect from exposure to air, light & heat, Don’t freeze
Packing 12.5 x 2 = 25 Kg in one corrugated box.
Self life Approx 6 months, if kept under proper storage
Application Soups, Confectionery, Sauces, Ice creams, Sweets, Pharmaceuticals

Turmeric Color 5% Powder
Classification: E-100/75300
Product Turmeric Color 5% Powder
EEC No. / C. I. No. /TD> E-100/75300
Shade Yellow to greenish yellow depending upon the Food Products And quantity used. The color turns lighter at raising pH.
Consistency Free flowing powder
Specific Gravity 0.7
Pigment 5%
Color Strength OD at 420 nm = 0.56 on Spectrophotometer Dilution 1:20000 in chloroform
Solubility Can be added directly to the food product preferably at the Endo of the process
Copper 3 ppm
Arsenic Nil
Lead 2 ppm
Heavy Metal Passes as per P. F. A. & F. D. A.
Packing 5 Kg in virgin Jerry cane
Self life Approx 6 months, if kept under proper storage
Application Margarine, Butter, Salad dressing, Bakery Products, Desert, Soft Drinks, Sauces, Canned food, Wrapped Confectionary etc.

Red Beet Juice Powder (0.3% to 0.45 Betanine)
Classification: E-160b / 75120
Product Red Beet Juice Powder (0.3% to 0.45 Betanine)
EEC No. / C. I. No. E-160b / 75120
Hue Red to Purple depending on the Food Products And the quantity used.
Stability Stable at between pH 3.5 to 7.0 and gets little darker Below And above these pH values.
Density 0.65 to 0.75
Color Strength OD at 537mm = 0.34 - 0.37
Dilution 1:1,000 in 0.1 M Citric acid
Copper 5 ppm Maximum
Arsenic 1 ppm
Lead 1 ppm
Heavy Metal 1 ppm
E-Coli & Sanmonella Nil
Total plate Count <10000
Storage Protect from exposure to air, light and heat. Do not Freeze.
Packing 20kg in wide mouth Blue virgin Drums
Self life 6Months Minimum
Application Confectionery, Soups, Dairy Products, Sauces, Instant, Deserts, Meat Products, Ice-Creams & Soft Drinks.

Paprika Color Water Soluble 40,000 i.u.
Classification: E-160c
Product Paprika Color Water Soluble 40,000 i.u.
EEC NO E – 160 c
Hue Pale Pinkish Yellow to deep Orange depending on the food Products and quantity used. The color is darkest at pH 4.6.
Solubility Stir before use. Can be added directly to product with fat base. But it is recommended to mix the color with a small portion of the preparation before adding it to product.
Consistency Free flowing Liquid
Specific Gravity 0.93
Color Strength 0.288-0.318 at OD 462 nm Dilution 1:1,00,000 in acetone
Approval This product is in full compliance with the directive of PFA, FDA & BIS
Storage Protect from exposure to air, light & heat, Don’t freeze
Self life Approx 6 months, if kept under proper storage
Packing 5 Kgs. In virgin jerry can
Application Meat Product, Sausages, Snacks, Sauces

Paprika Color Water Soluble 40,000 i.u. (Powder)
Classification: E-160c
Product Name Paprika Color Water Soluble 40,000 i.u. (Powder)
EEC No E-160c
Hue Pale pinkish yellow to deep orange depending on the food product and quantity used. the color is darkest at ph 4.6
Solubility Soluble in water
Consistency Free flowing powder
Specific Gravity 0.7
Color Value 30,000 i.u.
Approval This products is in full compliance with the directive of PFA, FDA, AND BIS
Packing 5Kgs.
Storage Protect from exposure to air Light & heat. Do not freeze

Chlorophlly Green Color Oil Soluble
Classification: E-141 / 75810
Product Chlorophlly Green Color Oil Soluble
EEC No. / C. I. No. E-141 / 75810
Hue Light to Dark Green depending on food products & Quantity Used
Consistency Free flowing Liq
Specific Gravity 0.91 to 0.92
Color Value OD 630 nm 0.24
Dilution 1: 1000 in Amyl Acetate
Copper 10 ppm
Heavy Metal 1 ppm
Arsenic 1 ppm
Lead 1 ppm
Methyl – Imidazole Nil
Storage Protect from exposure to air, light & heat. Don’t freeze.
Packing 5 Kg in white virgin jerry cane
Self life Approx 6 months
Application Soaps & Cosmetics, Confectionery, Ice cream, Jellies, Instant food etc.

Chlorophlly Green Color Water Soluble
Classification: E – 141 / 75810
Product Liquid Caramel Type I Plain [Scotch Grade]
EEC No. / C. I. No. E – 141 / 75810
Hue Light to Dark Green depending on food products & Quantity Used
Consistency Free flowing Liquid
PH 7
Specific Gravity 1.09 to 1.12
Color Value OD 630 nm 0.26
Dilution 1: 1000 in water
Arsenic 1 ppm
Lead 1 ppm
Copper 10 ppm
Heavy Metal 1 ppm
Storage Protect from exposure to air, light & heat. Don’t freeze
Packing 5 Kg in white virgin jerry can
Application Soft drinks, Soups, Beverages, Drugs, Confectionery, Yoghurtm Ice cream, Jellies, Cake mixes, Instant food etc.

Anthocyanin Color Powder
Classification: E-163
Product Anthocyanin Color Powder
EEC No. E-163
Appearance Purple Color free flowing powder
Solubility Can be mixed direct with dry products. Soluble in water and Suspensible in oil. For improved results, add the color at the end of the processing.
Ingredients Spray – dried powder made from an aqueous Anthocyanin extracted from Black Carrot. Malto Dextrin is used as a carrier.
Color Strength 0.38 OD at 520 nm. Dilution 1:1000 in Citric & Sodium Citrate pH 3 buffer
Stability in Food Very stable to heat up to at least 120 C /248 F and Cool down to at least (-)20C / Products (-)40 F. The light stability is reasonably good in food products. The pH in the Food Products should be 4.5 or below.



Our Product Range
Synthetic Food Colors    |    Caramel Color    |    Dyestuff    |    Inkjet Dyes    |    Dyes for Soap And Detergent    |    Textile Auxiliaries
Home | Profile | What is Dye | Our Product | Industries | Color Index | Applications | Glossary | Global Dyestuff Industry |Media Gallery | Contact Us | Enquiry
Member INDIAMART© Rung International, Mumbai. All Rights Reserved (Terms of Use)
Developed and Managed by IndiaMART InterMESH Limited