Physical & Chemical Properties of Caramel Color

Origin and Description Caramel Color is the dark brown material that results from the carefully controlled heat treatment of food grade carbohydrates. In fact, for many years Caramel Color was known as "burnt sugar color." Caramel Color is not a flavor but simply a coloring agent. When Caramel Color is used at the usual low concentrations required in most food coloring applications, it generally has no significant effect on the flavor profile of the finished product. For those special products with delicate flavor profiles, Sethness has developed various Caramel Colors with a mild taste even at more concentrated levels. Caramel Color is defined and regulated as a food color additive. In the United States it is covered under a color additive regulation defined under Title 21 CFR Sec. 73.85. The amount of Caramel Color which can be used in food is limited only by good manufacturing practices. Caramel Color Classes Internationally the FAO/WHO Joint Expert Committee on Food Additives (JECFA) has divided Caramel Color into four classes depending on the food grade reactants used in its manufacturing: Class I is Plain Caramel Color Class II is Caustic Sulfite Process Caramel Color Class III is Ammonia Process Caramel Color Class IV is Sulfite Ammonia Process Caramel Color

Tests on these classes of Caramel Color have supported the safety of the product. Labeling Issues Many food processors would like to have Caramel Color formally defined as a "natural" color, and indeed, Caramel Color is made from ingredients that can be found in nature. Although there is still no legal definition of "natural", numerous Sethness customers, including some of the world's largest food companies and natural products retailers, utilize our Caramel Colors to color their "all-natural" products. Caramel Color should simply be labeled "Caramel Color" or "Caramel" on product labels. Caramel Color is a single additive, so its compositional constituents do not need to be listed in the ingredient statement of the final food product. Physical & Chemical Properties Color Strength and Hue The color strength of Caramel Color is defined as its Tinctorial Power, KO.560. This is the absorbance of a 0.1% weight/volume solution measured through a 1 cm light path at a wavelength of 560 nanometers (nm) using a high quality spectrophotometer. The higher the value of the absorbance, the Tinctorial Power, K O.560, the darker the Caramel Color. The color tone of the Caramel Color is also important. This is defined by the Hue Index, which is the measure of the color hue or red characteristics of the Caramel Color. It is a function of the absorbance at 510 and 610 nm. Generally, the higher the Tinctorial Power, KO.560, the lower the Hue Index and the lower the red tones. Specific Gravity

The baum of Caramel Color is a method of measuring specific gravity which in turn reflects the weight/gallon of the product. The specific gravity of Liquid Caramel Colors ranges from 1.25 - 1.38, corresponding to a range of about 10.4 - 11.5 pounds/gallon. The corresponding dry substance content of the Liquid Caramel Color varies from about 50 - 70%. pH Considerations The pH of Caramel Color is important in some applications where it may influence the compatibility and functionality of the other components of the finished food or beverage by influencing the pH of the final product. However, Caramel Color has good functionality across a wide range of pH from 2 - 10. Most Caramel Color ranges in pH from 2.0 - 5.0, although Caramel Color which has been neutralized prior to spray drying may have a pH of about 8. Commercial Liquid Caramel Color should have a pH below 5.0 to provide good microbiological stability. Ionic Charge Caramel Color molecules carry ionic (electrochemical) charges which may be either positive or negative depending upon the processing conditions of a particular product. Most of the Caramel Color used today is anionic or negatively charged. However, there are specific applications where cationic or positively charged Caramel Color is required, particularly in applications where it comes in contact with proteins as in beer and meat products. Often color precipitation, flocculation, or migration problems can be eliminated with the use of a positive Caramel Color. Sulfite Considerations The majority of the Caramel Color used today is anionic or negatively charged. This product is manufactured using sulfite reactants and contains some sulfite as detected by the method specified by the FDA in its sulfite labeling regulations. While the amount of Caramel Color typically used in foods and beverages is a very low percentage of the total ingredients, the sulfite contributed by the Caramel Color must be taken into account when considering sulfite labeling for compliance with the FDA regulations. Because of these sulfite regulations, there is sometimes a need for a low sulfite Caramel Color. Positively charged Caramel Color is manufactured without sulfite reactants and thus has a low sulfite content. A complete line of low sulfite, positively charged Caramel Color has been developed to assist food processors in keeping the sulfite content of their formulated food products to a minimum. This Caramel Color may aid processors in staying under the FDA's 10 ppm sulfite level that triggers sulfite labeling.
View our Sulfite Statement

Caramel Color In High Alcohol or High Salt Systems There are also specific products which require Caramel Color which is stable in high salt or high alcohol concentrations. Caramel Color with these properties is available for such applications. Viscosity Since the viscosity of Caramel Color can vary, it is important to realize the viscosity is not a reflection of the color strength of the Caramel Color. In fact, high Tinctorial Power, KO.560 double strength Caramel Color is low in viscosity. Low viscosity Caramel Color is easier to handle, generally dissolves faster, and has greater stability and shelf life. Microbiological Stability Caramel Color has excellent microbiological stability. As Caramel Color is manufactured under very high temperatures and pressure conditions, the resulting products are essentially commercially sterile. The microbiological stability of Caramel Color is attributed to the high processing temperatures, high acidity, high osmotic pressure, and high specific gravity of the products. It will not support microbial growth in its undiluted form. Other Considerations Single Strength and Double Strength

In recent years, beverage manufacturers have increased their use of double strength Caramel Color. The terms "single strength" and "double strength" are general terms describing the relative color strength of caramel and may cover different ranges of color. Double strength Caramel Color was originally developed for use in dietetic beverages as it reduces the caloric content contributed to the beverage by the Caramel Color to about 25% of that contributed by a single strength color. However, double strength Caramel Color also offers greater cost efficiency, which has contributed to its rapid acceptance. Acid Proof Caramel Color The term "acid proof" relates to the use of Caramel Color in carbonated beverages. The term means the Caramel Color is stable in a beverage concentrate where it is combined with phosphoric acid and must remain stable for several months. Virtually all of the Caramel Color manufactured by Sethness Products Company is "acid proof", even the color not specifically formulated for soft drinks.

Caramel Color Facts

Properties Strength & Hue Natural Status GMO Issues Packaging & Shipping FAQs

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Caramel Color Strength and Hue

Color Strength The comparison of five Sethness Caramel Colors is intended for general guidance only. Actual color performance is dependent upon the physical and chemical characteristics of the system in which it is being used, as well as the concentration of the specific Caramel Color in the final product. We encourage consultation with our technical staff to choose the Sethness Caramel Color perfect for your application. This side-by-side comparison demonstrates the relative color strength of five Sethness Caramel Colors. Color strength is quantified by a measurement called Tinctorial Power, KO.560*. The higher the Tinctorial Power, KO.560, the darker the Caramel Color. These five products demonstrate a range of color strengths, but there are dozens more Sethness Caramel Colors whose strengths are between those shown. For this comparison, each Sethness Caramel Color was diluted to a 0.2% solution in water (2.0 grams per liter).

You can also see some of the differences in hue between these Caramel Color samples.
*Tinctorial Power, KO.560 (TP, KO.560) is defined as the absorbance of a 0.1% weight/volume solution measured through a 1 cm light path at a wavelength of 560 nanometers using a high quality spectrophotometer (2 nm or less bandpass).

Hue Hue Indexes* are one way to objectively measure the "redness" of each Sethness Caramel Color product. While the absolute values of each Hue Index are meaningful, the relative values are more relevant. The higher the Hue Indexes, the more red the Caramel Color.
*Hue Indexes are a measure of the color hue or red characteristics of a Caramel Color. It is a function of the absorbance measures at wavelengths of 510 and 610 nanometers.

Caramel Color Facts

Properties Strength & Hue Natural Status GMO Issues Packaging & Shipping FAQs