Caramel colour is manufactured using carefully control heat treatment on food grade carbohydrates. It is available in several formulations for multifarious applications.

Class I Caramel Colour(E150a) is the most natural of the four caramel classes carry the European designation E150a. The carbohydrate is heated simply by using approved food-grade acids or bases. It is used particularly by the confectionery and sprits industries.

Class II Caramel Colour(E150b) is made when the carbohydrate is heated in the presence of sulphite compounds. It is largely used in whiskies, brandies, confectioneries and other distillates.

Class III Caramel Colour(E150c) is heated with or without acids or alkalis by using ammonia compounds. No sulphite compounds are used. It is mostly used in beer, baking products, malted food and certain dairy products.

Class IV Caramel Colour(E150d) is heated using both sulphite and ammonium compounds. It is the most widely produced caramel colour and is used for carbonated beverages, bakery and confectionery.