Caramel color
Caramel color suppliers and sourcing guide
Caramel color is a dark brown liquid or powder made by controlled heating of food-grade carbohydrates such as sucrose, dextrose, invert sugar or starch hydrolysates, with or without acids, alkalis or salts to steer the reaction. Suppliers group it into four classes (plain, caustic sulfite, ammonia and sulfite ammonia), which differ in charge, acid stability and color strength. It is used in colas, sauces, baked goods, gravies and supplement coatings.
- Category
- Colors
- Also known as
- Caramel · E150a · E150c · E150d · Burnt sugar color
- Facts checked
- November 2026
Forms and grades of caramel color
Suppliers sell different products under the same name. Specify the one you need.
Class I (plain)
Made with heat alone or with acids or alkalis but no ammonium or sulfite compounds; used where a "plain caramel" or clean label is wanted.
Class II (caustic sulfite)
Made with sulfite compounds; used in some spirits and flavor extracts.
Class III (ammonia)
Made with ammonium compounds; positively charged, used in beer, soy sauce and bakery.
Class IV (sulfite ammonia)
Made with both ammonium and sulfite compounds; negatively charged and acid-stable, the usual choice for soft drinks.
Powder
Spray-dried caramel color for dry mixes, seasonings and tablet coatings.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Color intensity
- Absorbance at 610 nm (tinctorial power) by spectrophotometry, which sets dose and price.
- Solids, specific gravity and viscosity
- Dry solids or specific gravity and viscosity for liquids, which affect pumping and dosing.
- Charge and acid stability
- Isoelectric point or haze tests in acid and alcohol, to confirm the class suits the product.
- 4-MEI
- Residual 4-methylimidazole by LC-MS for Class III and IV, which many buyers set limits on in their own specifications.
- Heavy metals
- Lead, arsenic and mercury by ICP-MS, reported against the limits in the color additive regulation and the supplier specification (21 CFR 73.85 sets limits for lead, arsenic and mercury).
- Microbiology
- Total plate count, yeast and mold, coliforms and Salmonella.
Storage, lots and expiry
Storage and shelf life
Store liquid caramel color closed at moderate room temperature; heat speeds further darkening and thickening, and cold storage makes it hard to pump. Powders absorb moisture and cake, so keep them sealed and dry. Shelf life is set by the supplier specification, and aged stock is usually retested for color intensity and viscosity.
Lots and expiry dates
Color intensity, viscosity and charge can shift between lots, so record tinctorial power for each lot and confirm it matches the class and spec. Rotate stock first-in, first-out, because liquid caramel slowly thickens and darkens in storage.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 73.85 lists caramel, made by controlled heat treatment of listed food-grade carbohydrates, as a color additive for coloring foods generally, exempt from certification.
Source: ecfr.gov (opens in a new tab)21 CFR 73.85 allows listed food-grade acids, alkalis and salts, including ammonium and sulfite compounds, to be used to assist caramelization.
Source: ecfr.gov (opens in a new tab)21 CFR 73.85 limits caramel to 10 ppm lead, 3 ppm arsenic and 0.1 ppm mercury.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Colouring Agents includes caramel (item C.3).
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Caramel color suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking caramel color suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell caramel color? Request a listingFrequently asked questions
What forms of caramel color can brands buy?
Common forms include class I (plain), class II (caustic sulfite), class III (ammonia), class IV (sulfite ammonia) and powder. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for caramel color include?
Expect color intensity, solids, specific gravity and viscosity, charge and acid stability, 4-MEI, heavy metals and microbiology, each with its method, specification and result for that lot.
How should caramel color be stored?
Store liquid caramel color closed at moderate room temperature; heat speeds further darkening and thickening, and cold storage makes it hard to pump. Powders absorb moisture and cake, so keep them sealed and dry. Shelf life is set by the supplier specification, and aged stock is usually retested for color intensity and viscosity.
What is the regulatory status of caramel color?
21 CFR 73.85 lists caramel, made by controlled heat treatment of listed food-grade carbohydrates, as a color additive for coloring foods generally, exempt from certification. 21 CFR 73.85 allows listed food-grade acids, alkalis and salts, including ammonium and sulfite compounds, to be used to assist caramelization. 21 CFR 73.85 limits caramel to 10 ppm lead, 3 ppm arsenic and 0.1 ppm mercury. Health Canada's List of Permitted Colouring Agents includes caramel (item C.3).
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