Caramel is prepared by the controlled heating of food-grade carbohydrates with or without added chemical catalysts. Caramel is water-soluble in powder as well as in liquid form.
Caramel color has four (4) classes, depending on net ionic charge and reactants used in preparation:
Product Range
| Sr No | Name | E-Number | Class | Charge | Reactants | Application |
| 1 | Plain Caramel | E150a | I | – | No Ammonia or Sulphite | Beverages, Soft Drinks, Milk Products, Ice creams, Pharmaceuticals, Sauces |
| 2 | Sulphite Caramel | E150b | II | – | Sulphite | Liquor |
| 3 | Ammonia Caramel | E150c | III | + | Ammonia | Baby Foods, Bakery Products, Chocolate Industries, Jellies Beverages, Soft Drinks, Milk Products, Ice creams, Pharmaceuticals, Sauces, Soups. |
| 4 | Sulphite Ammonia Caramel | E150d | IV | – | Both Ammonia & Sulphite | Baby Foods, Bakery Products, Chocolate Industries, Jellies Beverages, Soft Drinks, Milk Products, Ice creams, Pharmaceuticals, Sauces, Soups. |