Caramel

Caramel color is produced by carefully heating sugars such as glucose or sucrose under controlled conditions, sometimes with acids, alkalis, or salts to guide the reaction. No plant pigments are involved—this is a thermally-created colorant formed through the Maillard reaction.

There are different types of caramel color (E150a–d), depending on the processing method. The result can be anything from a golden amber to a dark brown tone. Caramel is highly stable across a wide pH range, under heat, and in light. It’s typically produced as a concentrated liquid but can also be spray-dried into powders for dry blends and dry mixes.