Select the Appropriate Class of Caramel

The chemistry of caramel color is critical in selecting the right one for stability in your application. The following chart compares the Four Classes and their respective characteristics to assist your selection:

International Technical Caramel Association	Class One	Class Two	Class Three	Class Four
Terminology	Plain	Caustic Sulfite	Beer, Ammonia	Soft drink
Codex Classification	150(a) / E150a	150(b) / E150b	150(c) / E150c	150(d) / E150
Colloidal Charge Negative?
High Color Intensity Available?
Stability in 75% Alcohol Available?
Stability in 20% Salt Solution Available?
Stability at 3 pH Available?
Stability at less than 2 pH?
Stability with Tannins?
Manufactured with SO2?
Manufactured with Ammonium Compounds?
Major Uses	High-Proof Alcohol Flavors	Vegetable extracts Cognac	Beer Sauces Gravies Baking Other foods	Soft drinks Flavors Other foods
D.D. Williamson Products (Additional liquids and powders are available)	520 525 526 528 570 574 624 626	190	200 201 202 203 210 250 252 300 301 303 373 376 377 385 640 642 643	050 055 065 105 108 111 112 135 170 173 600 602 603 605 607 608 610 663