Caustic Sulphite Caramel
Caustic Sulphite Caramel, commonly referenced as E150b / INS 150b, is a Class II caramel colour used for amber, reddish-brown and dark brown shade development in selected food and beverage systems. For industrial manufacturers, the real purchasing value depends on colour intensity, hue, tinctorial power, pH, total solids, ionic behaviour, alcohol stability, sulphite-related documentation, regulatory fit, packaging format and batch-to-batch colour consistency.
Caramel colour performance depends on class, colour strength, charge, pH, alcohol, tannin, salt, proteins, packaging and destination-market colour rules.
Product identity
| Product | Caustic Sulphite Caramel |
|---|---|
| Alternative names | Caustic Sulfite Caramel; Class II Caramel Colour; Class II Caramel Color; Sulphite Caramel; E150b; INS 150b |
| Category | Colours & Colouring Foods |
| Function | Food colour / colouring food / colour standardisation ingredient |
| E / INS number | E150b / INS 150b |
| CAS / identity | 8028-89-5; confirm exact class, process identity and market compliance on supplier COA/SDS |
| Colour class | Class II caramel colour produced under caustic sulphite/sulfite processing conditions |
| Typical shade range | Amber brown, reddish brown, brown, dark brown or black-brown depending on colour strength, dosage and matrix |
| Typical form | Liquid caramel colour, concentrated liquid, spray-dried powder, dry blend, dispersion or application-specific preparation |
| Main technical value | Provides repeatable brown shade, red tone adjustment, colour correction and product-standardisation support |
| Key buying point | Compare by cost-in-use, colour intensity, hue, application stability and compliance documents, not only by price per kilogram |
Industrial buying value
Caustic Sulphite Caramel is normally evaluated when a manufacturer needs a controlled brown colour with predictable tone in products where Class II caramel is technically and legally suitable. It can be useful in alcoholic beverages, vinegars, sauces, confectionery, snacks, bakery systems, syrups and selected liquid or dry preparations. The best grade depends on product pH, alcohol content, tannin level, ionic charge compatibility, target hue and required colour strength.
- Supports red-brown to dark-brown colour standardisation across production lots
- Can correct natural colour variation in raw materials, extracts, sauces, beverages and syrups
- Useful where alcohol compatibility, tannin tolerance or caramel-class identity matters
- Available in liquid, concentrated liquid, powder or custom colour-preparation formats
- Requires review of sulphite-related declarations, caramel class, pH stability and local additive rules
Technical overview
Caramel colours are produced by controlled heating of carbohydrate raw materials under defined processing conditions. Caustic Sulphite Caramel belongs to Class II caramel colours and is associated with sulphite-process chemistry. It should not be treated as interchangeable with plain caramel E150a, ammonia caramel E150c or sulphite ammonia caramel E150d. Each caramel class can differ in charge, hue, stability, impurity profile, label expectations and permitted applications.
For procurement and R&D teams, a supplier offer should be evaluated by finished-product performance. A darker caramel is not automatically better. A high-colour-strength product may reduce dosage, but it may also affect flavour, pH, viscosity, ionic compatibility, haze, precipitation or label review. Industrial comparison should include colour strength, hue, stability, compliance and total cost-in-use.
Colour strength and hue logic
Caramel colour is usually compared by colour intensity, tinctorial power and hue. These values must be interpreted with the supplier test method because wavelength, dilution, total solids and calculation method can differ. In practice, the selected grade should match both the target visual colour and the product matrix.
- Colour intensity: indicates the strength of the caramel colour under defined measurement conditions
- Hue index: helps describe red tone, yellow tone or brown-black appearance
- Total solids: affects dosage, viscosity, cost-in-use and liquid handling
- pH: can influence compatibility with acidic or neutral matrices
- Ionic charge: affects flocculation risk, haze, migration and interaction with proteins or tannins
Compatibility variables
Caustic Sulphite Caramel should be tested in the actual finished product. Matrix chemistry can change colour tone, stability and appearance over shelf life. The strongest grade in water may not be the best grade for a beverage, sauce, snack seasoning or alcoholic product.
- Alcohol level, tannins, acids, salts, proteins, gums and preservatives
- Product pH, buffer capacity and heat-process conditions
- Oil phase, emulsifier system and fat content in sauces or coatings
- Light exposure, oxygen pickup and packaging transparency
- Storage temperature, shelf life, sediment, haze and colour migration risk
Application fit
Potential use areas may include the applications below, subject to destination-market rules, approved food categories, use level, sulphite-related declarations, final label declaration and customer policy. These examples are technical formulation contexts, not a universal approval list.
| Application area | Technical reason to evaluate | Buyer / R&D checks |
|---|---|---|
| Alcoholic beverages and spirits | Red-brown or amber-brown colour standardisation in selected spirits, wine-style products, rum, brandy or liqueur systems where permitted | Alcohol strength, tannins, haze, filtration, dosage, colour drift, label rules and sulphite declaration requirements |
| Vinegars and acidified liquid systems | Brown shade adjustment and colour correction in acidic liquid systems | pH, acidity, sediment, bottle-wall staining, light exposure, preservative system and approved colour class |
| Sauces, dressings and condiments | Colour standardisation in brown sauces, marinades, dips, gravies and seasoning sauces | Salt, acid, gums, proteins, starch, heat process, emulsion stability, colour migration and sensory effect |
| Confectionery and fillings | Brown shade development in candies, coatings, fillings, syrups and chocolate-flavoured systems | Water activity, Brix, pH, cook temperature, gel system, colour bleed, flavour impact and label requirements |
| Bakery and cake mixes | Brown colour correction or baked shade support in dry mixes, toppings, fillings and prepared bakery products | Heat stability, pH, flour or starch matrix, reducing sugars, moisture, carrier, dry-blend flow and finished crumb colour |
| Snacks and seasonings | Brown shade standardisation in seasoning blends, coated snacks and savoury flavour systems | Carrier, salt, oil load, surface adhesion, humidity, dusting, colour uniformity and packaging barrier |
| Tea, extracts and botanical beverages | Colour correction, red-brown tone adjustment and batch-to-batch visual standardisation | Tannin interaction, pH, clarity, filtration, dissolved solids, light exposure and consumer colour expectation |
| Dry mixes and powdered beverages | Powder colour for reconstituted products, dessert powders, cocoa-style mixes and seasoning systems | Powder carrier, particle size, flowability, reconstitution shade, solubility, sediment and moisture protection |
| Plant-based and savoury products | Brown colour development in meat alternatives, gravy systems, savoury fillings and cooked-style visual identity | Protein interaction, pH, heat process, oil phase, flavour profile, colour migration and clean-label policy |
Quality and specification parameters
For industrial purchasing, Caustic Sulphite Caramel should be compared by measurable colour performance, purity, stability and documentation. A technically suitable grade should deliver the target shade at the required dosage without haze, precipitation, excessive flavour impact, regulatory gaps, weak sulphite documentation or batch-to-batch colour variation.
| Specification area | What to request | Why it matters |
|---|---|---|
| Regulatory identity | E150b / INS 150b confirmation, Class II caramel statement and destination-market compliance note | Prevents accidental substitution with E150a, E150c, E150d or a non-compliant caramel preparation |
| Colour intensity | Absorbance method, wavelength, dilution, cell path length, total solids basis and acceptance range | Allows accurate cost-in-use comparison and dosage calculation |
| Hue / tone | Hue index, colour coordinates or application shade panels where available | Supports matching between suppliers, batches and finished-product visual targets |
| Total solids | Total solids percentage, Brix or dry matter basis where relevant | Affects viscosity, dosage, storage, shipping cost and formulation water balance |
| pH and acidity | pH at defined dilution and acidity/alkalinity information | Important for beverage, vinegar, sauce, confectionery and dairy-style systems |
| Viscosity and specific gravity | Viscosity at defined temperature and specific gravity/density | Controls pumpability, dosing accuracy, storage tank design and process handling |
| Ionic charge | Charge type, isoelectric behavior or compatibility guidance where available | Helps prevent flocculation, precipitation, haze and colour migration in sensitive matrices |
| Sulphite / sulphur status | Total sulphur, sulphur dioxide equivalent, residual sulphite statement and declaration guidance | Critical for allergen-like sulphite labelling rules, customer approval and export compliance |
| Source carbohydrate | Glucose, sucrose, invert sugar, starch hydrolysate, cane, corn, wheat-derived or other source declaration | Important for allergen, gluten, GMO, origin and customer policy review |
| Solubility / clarity | Water solubility, alcohol compatibility, clarity, sediment and filtration data where relevant | Important for beverages, spirits, vinegars, syrups and transparent sauces |
| Heat and light stability | Stability data under pasteurisation, cooking, baking, storage and retail light exposure | Reduces launch risk and supports process and packaging decisions |
| Contaminants | Heavy metals, lead, arsenic, cadmium, mercury and caramel-class-specific impurity information | Supports food-grade approval, export compliance and customer audit requirements |
| Microbiology | Total plate count, yeast and mould, coliforms, E. coli, Salmonella and preservative system where relevant | Important for liquid colours, dilute solutions, beverages and high-care applications |
| Compliance | Food-grade declaration, allergen statement, GMO statement, gluten statement, vegan/vegetarian statement, halal/kosher if required | Reduces regulatory, customer and label-approval delays |
| Traceability | Manufacturer, production site, country of origin, batch number, production date, retest date and shelf life | Enables supplier qualification, recall readiness and audit-trail control |
Formulation and plant-trial checklist
- Target shade: define whether the product needs amber, reddish-brown, dark brown, black-brown, cola-brown, tea-brown or sauce-brown colour.
- Caramel class: confirm that Class II E150b is the required caramel class and not E150a, E150c or E150d.
- Dosage basis: calculate dosage by colour intensity, total solids and finished-product visual target.
- pH and charge compatibility: evaluate haze, flocculation, precipitation or colour migration in the finished matrix.
- Alcohol and tannin testing: test compatibility in spirits, wine-style products, teas, extracts and botanical systems where relevant.
- Heat exposure: evaluate colour stability during pasteurisation, hot-fill, cooking, baking or candy processing.
- Light exposure: test clear bottles, transparent packs and retail display conditions where colour fade is possible.
- Sensory review: assess bitterness, burnt-sugar note, sulphite-related notes, aroma contribution and aftertaste at the intended dosage.
- Label review: confirm colour declaration, sulphite declaration, source carbohydrate and clean-label/customer policy requirements.
- Cost-in-use: compare colour cost per tonne or per 1,000 finished units, including dosage, storage, handling and stability.
Comparison with related caramel colour classes
Caramel colours are grouped into classes with different manufacturing chemistry and performance profiles. Buyers should avoid substituting one caramel class for another without regulatory review and finished-product testing.
| Caramel colour option | Typical reason to compare | Industrial note |
|---|---|---|
| Plain Caramel / E150a | Simple caramel colour where plain caramel class is suitable | Different charge and stability profile; often compared for spirits, bakery and general colour correction |
| Caustic Sulphite Caramel / E150b | Class II caramel with red-brown tone and selected alcohol or tannin compatibility | Confirm sulphite-related status, hue, charge and permitted food categories |
| Ammonia Caramel / E150c | Caramel class used in selected beer, bakery, sauce and confectionery applications | Different impurity profile and regulatory classification; not interchangeable with E150b |
| Sulphite Ammonia Caramel / E150d | Strong dark caramel commonly evaluated for acid beverage and cola-type applications where permitted | Different class, charge, stability and sulphite/ammonia process profile |
| Burnt sugar / colouring food preparations | Alternative brown colour or flavour-colour system in selected label strategies | Regulatory identity, colour strength and flavour contribution differ from caramel colour additives |
| Natural brown colour blends | Brown shade created from cocoa, malt, vegetable carbon, extracts or plant concentrates | May affect flavour, sediment, pH, cost and label declaration differently from E150b |
Process integration guidance
Caustic Sulphite Caramel should be added through a controlled colour-standardisation process. The best addition point depends on whether the product is a beverage, syrup, sauce, seasoning, dry mix, confectionery or baked product. Liquid caramel colours are often metered into liquid phases, while powder grades may be dry-blended or pre-dissolved depending on application.
Liquid-system handling points
- Pre-dilute where needed to improve metering accuracy and uniform distribution
- Confirm compatibility with acids, alcohol, tannins, salts, proteins, gums and preservatives
- Check clarity, haze, precipitation, oil ring, sediment and bottle-wall staining
- Measure colour after final pH adjustment, heat process and filtration where applicable
- Record dosage, batch shade, pH and lot number for traceability
Dry-system handling points
- Match powder particle size with the host powder to reduce segregation
- Control humidity during weighing, blending and packing
- Validate reconstitution shade in the intended water quality and serving pH
- Check carrier compatibility with salt, acids, sugars, starches, flavours and proteins
- Use moisture-protective packaging where caking or colour loss is possible
Shade development and colour matching workflow
Industrial buyers should request application samples and develop a colour-matching workflow before approving bulk orders. Caramel colour grades can vary in colour strength, hue and handling properties, so the purchasing specification should include both analytical and visual acceptance criteria.
| Step | Recommended action |
|---|---|
| 1. Define shade target | Set a visual reference, colour coordinates or approved market sample for the finished product |
| 2. Select caramel class | Confirm whether E150b is required or whether another caramel class is technically and legally more suitable |
| 3. Calculate dosage | Use colour intensity and total solids to compare cost-in-use across suppliers |
| 4. Run process trials | Apply the real heat, pH, filtration, carbonation, alcohol, mixing or drying process used in production |
| 5. Evaluate shelf life | Check colour drift, haze, precipitation, flavour impact and packaging interaction through storage |
| 6. Lock specification | Approve colour intensity, hue, pH, sulphite status, source carbohydrate, documents and batch tolerance |
Handling, storage and warehouse control
Caustic Sulphite Caramel should be handled according to the supplier safety data sheet, food-safety plan and local workplace rules. Liquid caramel colour should be protected from contamination and extreme temperature. Powder grades should be protected from moisture, caking and dust generation.
| Control point | Recommended buyer action |
|---|---|
| Storage environment | Store in a clean, dry and well-ventilated area according to supplier recommendations |
| Temperature control | Protect from freezing, overheating or repeated temperature cycling where supplier specification requires |
| Moisture protection | Keep powder grades sealed and protect opened packs from humidity and condensation |
| Container hygiene | Use clean pumps, hoses and dosing equipment for liquid colour to avoid contamination or cross-colour mixing |
| Odour and cross-contact | Store away from odorous, allergenic, volatile or incompatible materials |
| Lot traceability | Record lot number, supplier COA, internal release status and expiry/retest date before use |
| Opened packaging | Define resealing, relabelling, retest and maximum-open-time procedures for each colour grade |
Packaging and logistics options
Packaging depends on supplier standard, colour strength, format and order volume. Common industrial requests include sample bottles, laboratory trial packs, 5-25 kg jerrycans, HDPE drums, IBCs, tankers for liquid caramel, 10-25 kg bags for powder caramel, fibre drums, foil-lined bags, palletised export packaging and full-container supply. For export projects, buyers should request pallet dimensions, net and gross weight, container type, liner type, batch coding system, shelf life, storage temperature, HS code guidance, document language and shipping marks before confirming the order.
Regulatory and label diligence
Caustic Sulphite Caramel should be managed as a regulated food colour. The buyer is responsible for verifying whether E150b / INS 150b is permitted in the destination market, whether the intended food category is covered, the maximum use level, the calculation basis, purity criteria, sulphite-related declaration, label wording and customer-specific restrictions.
For international projects, regulatory review should be completed before commercial purchase. A formulation that is acceptable in one country may require a different label declaration, sulphite statement, caramel class or documentation package in another. Buyers should also confirm whether the product is intended for retail foods, foodservice, alcoholic beverages, export-only products, organic programs or customer-specific colour policies.
Documents to request
- Product specification or technical data sheet with E150b / INS 150b and Class II caramel confirmation
- Certificate of analysis for available batch or representative lot
- Safety data sheet where applicable
- Food-grade declaration and market-specific colour-use declaration
- CAS, E-number, caramel class, source carbohydrate and manufacturing-process identity statement
- Colour intensity, hue index, absorbance method, total solids, pH, viscosity and specific gravity data
- Sulphite, sulphur dioxide equivalent, total sulphur or residual sulphur compound statement where required
- Allergen, gluten, GMO, vegan/vegetarian, BSE/TSE and irradiation statements where required
- Origin statement, manufacturer information and traceability declaration
- Shelf-life, retest date and recommended storage conditions
- Heavy metals, lead, arsenic, cadmium, mercury and impurity statements aligned with buyer requirements
- Microbiological specification for liquid or powder grades where required
- Halal and kosher certificates when required by customer or destination market
- Label draft, packaging details, pallet configuration and net/gross weight
- Market-specific declarations required by the importing country
How to request this product
Send the product name, target caramel class, target shade, reference sample or colour coordinates, intended application, quantity, destination country, packaging preference, expected shipment date, delivery term and required documents. If you already purchase Caustic Sulphite Caramel, attach or describe your current specification, label, certificate of analysis, colour intensity, hue, total solids, dosage and supplier grade so alternatives can be compared accurately.
For faster technical review, include the finished-product pH, alcohol level where relevant, heat process, filtration step, packaging type, target shelf life, sulphite declaration requirements, source-carbohydrate restrictions, allergen/GMO requirements, destination-market rules, customer compliance requirements and whether trial samples are needed before bulk quotation.
Useful answers
What is Caustic Sulphite Caramel used for in food manufacturing?
Caustic Sulphite Caramel E150b is typically reviewed for amber, red-brown, brown and dark-brown shade development, colour standardisation and visual identity in selected beverages, sauces, confectionery, bakery, snack and seasoning systems. Exact suitability depends on grade, application, process, regulations and supplier documents.
Is Caustic Sulphite Caramel the same as all caramel colour?
No. Caustic Sulphite Caramel is Class II caramel colour, usually identified as E150b / INS 150b. It is different from E150a plain caramel, E150c ammonia caramel and E150d sulphite ammonia caramel. The class should be confirmed before substitution.
Why do colour intensity and hue matter?
Colour intensity affects dosage and cost-in-use, while hue determines the visual tone of the finished product. Two caramel colours with similar darkness may create different red, amber, yellow or black-brown tones in the final matrix.
Which applications commonly evaluate this colour?
Potential applications include alcoholic beverages, vinegars, sauces, condiments, confectionery, fillings, bakery systems, snack seasonings, teas, botanical extracts, powdered beverages and plant-based savoury products, depending on local regulations and customer approval.
Which technical parameters should be compared between suppliers?
Buyers should compare E150b classification, colour intensity, hue, total solids, pH, viscosity, specific gravity, ionic charge, sulphite status, source carbohydrate, solubility, heat stability, light stability, microbiology, heavy metals, origin, shelf life, packaging and compliance documents.
Can Global Food Additives source Caustic Sulphite Caramel?
Global Food Additives can review sourcing options for Caustic Sulphite Caramel according to target shade, colour intensity, specification, quantity, destination, packaging, shipment timing and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet or specification, certificate of analysis, safety data sheet where applicable, food-grade declaration, E150b/Class II confirmation, source-carbohydrate statement, sulphite declaration, allergen/GMO statements, heavy-metal information, microbiology data, shelf-life information, label details and packing details.
Is this product permitted in every country?
No. Food colour use depends on destination-market rules, food category, approved caramel class, use level, sulphite-related declaration, label requirements and buyer responsibility. Always verify regulatory status before commercial use.
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