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Language 中文 Español 展开导览列 About About Us Industry Innovation Center Products Caramel Color Soy Sauce Powder Hydrolyzed Vegetable Protein Compound Powder/Liquid Disodium Succinate Ethyl Maltol Applications Bakery Beverage Seasonings Instant Food Snack Food Meat Products Branding All Activity Info Top Concerns Contact Customer Service Join Us 中文 Español Caramel Color Caramel color is a water-soluble food colorant which is made by heat treatment of carbohydrates. It is widely used in beverage, soy sauce, etc., bringing attractive and appealing color to foods. Caramel color is also called the Color of Soy Sauce in China, because it was first found in the fermentation of soy sauce. After years of research, caramel color has been proved to be safe and effective in a variety of food applications with few limits of dosage. Nowadays, caramel color has become the world’s most widely used food colorant. Caramel Color is AIPU FOOD’s star product. Over years, AIPU FOOD has developed and produced more than 100 types of liquid and powdered products. We are also devoted to provide customized service to satisfy customers’ special needs. Caramel color has an odor of burnt sugar, so it can not only provide an appealing color, but also enhance the original flavor and taste of foods. Features Customized service for customers from different food industries Research and development of bright hue caramel color specially for soy sauce, yellow rice wine or vinegar Broad color range: golden – amber – red-brown – dark brown. Applications Applications Color range Recommended dosage Recommended products Class I Recommended products Class III Recommended products Class IV Softdrink 0.05-0.20% CAL-004 - CDL-010 Beer      0.1-3% - CCL-009 - Soy sauce 0.5-5.0% CAL-004 CCL-053 CDL-028 Seasonings 0.5-5.0% CAL-004 CAP-001 CCL-001 CCP-002 CDL-001 CDP-001 Instant noodles 0.5-5.0% CAP-001 CCP-002 CDP-008 Bakery food 0.2-5.0% CAL-004 CCL-001 CCP-002 CDL-010 CDP-001   Notes: All recommended applications are for reference only. Please refer to local regulations before use. Pre-experiments are highly suggested before production.     FAQs Q: Are there different types of caramel color? A: Caramel color can be derived from a variety of food-grade carbohydrates, including dextrose, malt syrup, molasses, and starch hydrolysates, among others.  The carbohydrate is processed to produce one of four types of caramel color:  Class I, Class II, Class III, or Class IV.   Each class consists of a variety of different caramel ingredients with their own unique properties that make them suitable for differing applications. Class I caramel colors, also known as plain caramel, have a strong aftertaste and mild aroma.  Ingredients within this class can range in color from yellowish-brown to reddish-brown.  Class I caramel colors are stable in alcohol and salt-rich environments, making them ideal food additives for whiskies, liqueurs, lemonade products, poultry coatings, juice concentrates, sauces, and cocoa extenders. Class II caramel colors offer an exceptional red tone, as well as a mild flavor profile with a special burnt sugar odor. Similar to Class I caramel colors, Class II caramel colors exhibit good stability in alcohol, so they are often found in wine, liqueurs, and brandy.  Class II caramel colors can also be found in light cake mixes and other snack foods. Caramel colors within Class III have a red-brown coloring and a sweet aroma.  They are used in a wide variety of applications, including cereal, beer, pet food, licorice, gravy, and soy and barbeque sauce due to their stability in alcohol and salt-rich environments.  The most commonly used, and most versatile, of the caramel colors is Class IV.  Caramel colors within this class have a rich dark brown color, and very mild aroma and flavor profile.  Their stability in alcohol, tannin, and acid-rich environments make Class IV caramel colors ideal ingredients for the widest variety of applications.  These include balsamic vinegar, coffee, chocolate syrups, soft drinks and other carbonated beverages, baked goods, cocoa extenders, pet foods, sauces, soups, meat rubs, seasoning blends, and other flavorings.  Q: What is the advantage to using caramel color? A: Part of the appeal of food lies in its appearance, which is why chefs around the world are mindful of both the color and flavor palette of the foods they create. The same applies to packaged food and beverages.  A predictable visual experience is a key factor for many consumers, given a strong association between the color and enjoyment of food.  Caramel color helps to ensure consistency in the appearance of food and beverage products.  As a result, food and beverage producers use color additives to minimize variations between batches, which arise due to natural variations and also degradation from processing and storage conditions.  The use of caramel color helps to result in a more consistent food or beverage color for consumers.  Caramel color can be used to enhance the yellow, red, brown, and black hues of a variety of foods or beverages, depending on the type and concentration added. Q: Why does double strength caramel color look ‘thin’ in application? Is there anything wrong with the quality? Is it necessary to increase the application dosage? A: ‘Thinness’ indicates three characteristics of double strength caramel color: low viscosity, slow resinification and long shelf life. The application dosage of caramel color is determined by its color strength, while specific gravity indicates its solid content. Q: What is acidproof single strength caramel color? What is the difference between acidproof single strength and acidproof double strength caramel color? A: Both of them are sulfite ammonia caramel (E150d) and negatively-charged, and are mainly used in beverage. The difference lies in the color strength and redness index: color strength of single strength caramel color is half of that of double strength caramel color, and redness index of single strength caramel color is higher than the latter one. Q: Why does sedimentation occur in some applications of caramel color? How to avoid it? A: Sedimentation is related to the properties of caramel color and the properties of the product to which caramel color is added. Normally, brewery products should employ ammonia caramel while carbonated drinks and tea beverages should employ sulfite ammonia caramel. All the three classes of caramel color above can be used in soy sauce. They can only be applied separately and cannot be mixed with each other. Trial tests of caramel color in target product should be conducted if the charge characteristic of the product is unknown. Product Recommendations Caramel Color CDL-001 Product Appearance: Caramel color liquid (E150d). Color Range: Dark brown - Black brown. Specification: Color intensity (Typical) (610nm): 0.262 Product Feature: High color intensity, acid/alcohol stable. Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wines, ice-creams and biscuits. Caramel Color CDL-010 Product Appearance: Caramel color liquid (E150d). Color Range: Dark brown - Black brown. Specification: Color intensity (Typical) (610nm): 0.262 Product Feature: Favorable price. Application: Widely used in dark bread, COOKIEs, biscuits, marinades, flavoring extracts, pancakes, and ice-creams. Caramel Color CDL-019 Product Appearance: Caramel color liquid (E150d). Color Range: Dark brown - Black brown. Specification: 4-Methyl Imidazole≤10ppm. Product Feature: Low 4-Methyl Imidazole (4-MEI), acid/alcohol stable. Application: Widely used in various carbonated beverages, juice drinks, tea drinks, grape wine, ice-cream and biscuit. Caramel Color CCL-001 Product Appearance: Caramel color liquid (E150c). Color Range: Brown - Dark brown. Specification: Color intensity (Typical) (610nm): 0.120 Product Feature: Suitable for various applications. Application: With a positive colloidal charge, widely used in fermented soy sauces and compound seasoning sauces because of its excellent color strength. Caramel Color CCL-016 Product Appearance: Caramel color liquid (E150c). Color Range: Brown - Dark brown. Specification: Color intensity (Typical) (610nm): 0.190 Product Feature: High color intensity. Application: Typically used in beer and compound seasoning sauces because of its excellent color strength. Caramel Color CCL-053 Product Appearance: Caramel color liquid (E150c). Color Range: Brown - Dark brown. Specification: Color intensity (Typical) (610nm): 0.152; Viscosity(25℃) 5500. Product Feature: High viscosity. Application: Typically used in fermented soy sauces, baked goods and compound seasoning sauces because of its excellent color strength. Caramel Color CAL-004 Product Appearance: Caramel color liquid (E150a). Color Range: Golden - Dark brown. Specification: Color intensity (Typical) (610nm): 0.055 Product Feature: Plain caramel, low sulfite. Application: Widely used in sauces, semisolid compound seasonings, syrup, milk drink, brandy, whisky, rum, COOKIEs, condiments, cocoa/chocolate and instant coffee because of its brilliant color strength. Caramel Color CAP-001 Product Appearance: Caramel color powder (E150a). Color Range: Golden - Dark brown. Specification: Color intensity (Typical) (610nm): 0.100 Product Feature: Plain caramel. Application: Widely used in baked goods, powder soy sauces, compound seasonings, various dry mixes and other uses where powder caramel color (Class I) is desirable. Caramel Color CCP-001 Product Appearance: Caramel color powder (E150c). Color Range: Brown - Dark brown. Specification: Color intensity (Typical) (610nm): 0.195 Product Feature:  Ammonia caramel, good water solubility Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable. Caramel Color CCP-002 Product Appearance: Caramel color powder (E150c). Color Range: Brown - Dark brown. Specification: Color intensity (Typical) (610nm): 0.220 Product Feature: Ammonia caramel. Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable. Caramel Color CDP-001 Product Appearance: Caramel color powder (E150d). Color Range: Dark brown - Black brown. Specification: Color intensity (Typical) (610nm): 0.425 Product Feature: Sulfite ammonium process caramel, favorable price. Application: Widely used in baked goods, powdered soy sauces, compound seasonings, various dry mixes and other uses where higher color intensity is desirable. Customer Service Join us Sample Request Copyright ©2017 Aipu Food Industry. All Rights Reserved. 万达体育 | 完美世界竞技平台官方网站 | 金沙彩票官网 | 亚洲城体育 | 完美世界竞技平台官方 | 新澳网官方网站（中国）股份有限公司官网 | AG九游国际（中国）集团有限公司 | LOL比赛押注APP官网（中国）官方网站 | 江南全站App（中国）官方网站 |