Class I Caramel Colour
Class I Caramel Colours, or plain caramels, range in hue from light yellow-brown to dark red-brown and can be used to add depth and richness to a variety of foods and beverages for comforting and indulgent food experiences. Class I caramels do not contain 4-MeI or sulphites and have the highest stability in alcohol compared to other classes of caramels. Specialty Dark is the darkest class I caramel colour available on the market. Certified Organic is available.
Request a sample or visit the learning center for more information on innovations in class I caramel colours.
Heat
Light
pH
2.5-4.5
Class III Caramel Colour
Class III caramel colours range in hue from mediumto dark brown. They do not contain sulphites and have a positive colloidal charge, making them great for use in brewery applications. They are also salt stable, making them a popular choice for sauce and savoury applications.
Heat
Light
pH
>2.0
Class IV Caramel Color
Class IV Caramel Colours are the darkest caramels available. The colour ranges from a medium brown to deep black-brown. They have a strong negative charge over a wide pH range, making them the most versatile caramel colours. They are widely used in the soft drink industry due to their low dosage requirements and excellent acid stability. Single-strength, double-strength, and low 4-MeI options are available.
Request a sample or visit the learning center to learn more about the different types of caramel colours.
Heat
Light
pH
>1.5
Naturbrown®
Naturbrown® ingredients are made by cooking fruit or vegetable juice concentrates, such as apple, pear, and onion to create rich browns with a label consumers will love. They range in hues from light golden to dark red-brown, providing the widest range of simple label browns from the widest range of sources. There are options available for sweet or savoury applications. Certified Organic is available.
Heat
Light
pH
3.0-7.0
Burnt Sugars
Burnt Sugars are used primarily for flavour or adding sweetness to applications such as confections, desserts, and baked goods. They have the optimal balance of stability, flavour, and colour. Depending on the type and use rate, flavor profiles can range from vanilla and butterscotch to nutty, coffee, bitter, and chocolate.
Heat
Light
pH
2.0-4.0
