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Caramel Colour

Caramel Colour is produced by heating food grade carbohydrates like Corn Starch, Wheat Starch or Sugar in a controlled environment. They are naturally stable in conditions like acidity, alkali and high temperature. They are versatile in application and hence are one of the most consumed food colouring ingredients in the world.

Aarkay manufactures a wide range of Liquid and Powdered Caramel Colours spread under the 4 International Classes:-

  • E150a – Type I > Plain Caramel Colour
  • E150b – Type II > Caustic Sulphite Process Caramel Colour
  • E150c – Type III > Ammonia Process Caramel Colour
  • E150d – Type IV > Ammonia Sulphite Process Caramel Colour

New Product Introduction
Caramel Colour in Beer
Caramel Colour in Soya Sauce


Shade Caramel

CLASS OF CARAMEL LIQUID CARAMELS POWDER CARAMEL
GRADE COLOUR INTENSITY GRADE COLOUR INTENSITY
CLASS I (E – 150 a) 

(PLAIN CARAMEL)

1013 0.013~0.015 CP 108 0.070-0.090
1030 0.030~0.035 CP 105 0.050-0.065
CLASS II (E – 150 b) 

(CAUSTIC SULPHITE)

1106 0.05 ~ 0.06 CP 1101 0.04 ~ 0.07
1101 0.04 ~ 0.06
CLASS III (E – 150 c) 

AMMONIA PROCESS)

1109 0.124 ~ 0.128 1116 0.17 ~ 0.183
CL 307 0.07 ~ 0.08 SP 310 0.105 ~ 0.125
CL 310 0.102 ~ 0.12 SP 323 0.23 ~ 0.27
CL 313 0.13 ~ 0.15
CL 316 0.15 ~ 0.175
CL 318 0.174 ~ 0.195
CARASOYA 0.135 ~ 0.165
CLASS IV (E – 150 d) 

(AMMONIA SULPHITE PROCESS)

C – DELUXE 0.38 ~ 0.42 1115 028 ~ 0.32
DELUXE – IFC 0165 ~ 0.18 SP 417 0.17 ~ 0.19
SUPER GRADE 0.13 ~ 0.15 SP 450 0.50 ~ 0.55
1110 0.14 ~ 0.155 SP 440 0.40 ~ 0.45
1107 0.10 ~ 0.125
1107/A 0.10 ~ 0.12
AO 0.105 ~ 0.115
DS 1112 0.24 ~ 0.26
CL 410 0.102 ~ 0.117
CL 412 0.12 ~ 0.13
CL 404 0.046 ~ 0.067
ATS – 600 0.35 ~ 0.40
0.28 ~ 0.32
CL 422 0.21 ~ 0.235