Caramel Colour

Caramel Colour is produced by heating food grade carbohydrates like Corn Starch, Wheat Starch or Sugar in a controlled environment. They are naturally stable in conditions like acidity, alkali and high temperature. They are versatile in application and hence are one of the most consumed food colouring ingredients in the world.

Sunrise GreenFood a wide range of Liquid and Powdered Caramel Colours spread under the 4 International Classes:-

E150a – Type I > Plain Caramel Colour
E150b – Type II > Caustic Sulphite Process Caramel Colour
E150c – Type III > Ammonia Process Caramel Colour
E150d – Type IV > Ammonia Sulphite Process Caramel Colour

New Product Introduction

Caramel Colour in Beer
Caramel Colour in Soya Sauce

CLASS OF CARAMEL	LIQUID CARAMELS		POWDER CARAMEL
	GRADE	COLOUR INTENSITY	GRADE	COLOUR INTENSITY
CLASS I (E – 150 a) (PLAIN CARAMEL)	1013	0.013~0.015	CP 108	0.070-0.090
CLASS I (E – 150 a) (PLAIN CARAMEL)	1030	0.030~0.035	CP 105	0.050-0.065
CLASS II (E – 150 b)(CAUSTIC SULPHITE)	1106	0.05 ~ 0.06	CP 1101	0.04 ~ 0.07
CLASS II (E – 150 b)(CAUSTIC SULPHITE)	1101	0.04 ~ 0.06
CLASS III (E – 150 c) AMMONIA PROCESS)	1109	0.124 ~ 0.128	1116	0.17 ~ 0.183
	CL 307	0.07 ~ 0.08	SP 310	0.105 ~ 0.125
	CL 310	0.102 ~ 0.12	SP 323	0.23 ~ 0.27
	CL 313	0.13 ~ 0.15
	CL 316	0.15 ~ 0.175
	CL 318	0.174 ~ 0.195
	CARASOYA	0.135 ~ 0.165
CLASS IV (E – 150 d) (AMMONIA SULPHITE PROCESS)	C – DELUXE	0.38 ~ 0.42	1115	028 ~ 0.32
	DELUXE – IFC	0165 ~ 0.18	SP 417	0.17 ~ 0.19
	SUPER GRADE	0.13 ~ 0.15	SP 450	0.50 ~ 0.55
	1110	0.14 ~ 0.155	SP 440	0.40 ~ 0.45
	1107	0.10 ~ 0.125
	1107/A	0.10 ~ 0.12
	AO	0.105 ~ 0.115
	DS 1112	0.24 ~ 0.26
	CL 410	0.102 ~ 0.117
	CL 412	0.12 ~ 0.13
	CL 404	0.046 ~ 0.067
	ATS – 600	0.35 ~ 0.40
		0.28 ~ 0.32
	CL 422	0.21 ~ 0.235