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?
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)	502 525 528 624 626 812	None	200 201 202 203 250 252 300 301 303 304 641 642 643	050 055 060 105 108 111 112 136 600 602 603 605 607 608 610