Caramel Color is produced by the carefully controlled heat treatment of food-grade carbohydrates such as glucose, sucrose, or corn syrup, with or without the addition of approved food-grade reactants. It is classified into four types (Class I through IV) based on the reactants used during manufacturing, with each class offering different charge properties and color intensities suited to specific food and beverage applications.
Caramel Color is the single most consumed food colorant by volume worldwide, valued for its natural origin, versatility, and excellent stability. It provides a range of brown shades from light amber to deep espresso and contributes to both visual appeal and flavor complexity. The liquid and powder forms are available to accommodate diverse manufacturing processes and product types.
