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Caramel, Colorant, Pigment manufacturer / supplier in China, offering Liquid Caramel Food Color (E150d-15DL01), Monascorubrin Pigment (for Food Color), Food Color of Powdered Red Yeast Rice and so on.

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Supplier Homepage Product FOOD COLOR (C) CARAMEL COLOR (C01) Liquid Caramel Food Color (E150d-15DL01)

Liquid Caramel Food Color (E150d-15DL01)

FOB Price: US $700 / Ton
Min. Order: 1 Ton
Min. Order FOB Price
1 Ton US $700/ Ton
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Port: Qingdao, China
Transport Package: Plastic Drum
Payment Terms: T/T, D/P

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Basic Info
  • Model NO.: JNTC01-15DL01
  • Packaging Material: Plastic
  • Shelf Life: >12 Months
  • Resource: Natural
  • Absorbance (610 Nm): 0.259 ~ 0.285
  • Viscosity (Cps): <8000
  • 4-Methylimidazole %: <0.02
  • Total Nitrogen %: <3.3
  • Total Sulphur %: <3.5
  • Specification: 30kg, 250kg
  • HS Code: 1702900090
  • Certification: ISO, HACCP
  • Storage Method: Normal
  • Color: Dark Brown to Black
  • Specific Gravity: 1.255 ~1.270
  • pH: 2.7-3.3
  • Acid Stability: Stable
  • Ammoniacal Nitrogen (as Nh3) %: <0.5
  • Sulfur Dioxide (as So2) %: <0.1
  • Trademark: Janestic
  • Origin: China, Shanghai
Product Description

1. Product Name: Caramel Color (Liquid)
2. Process Type: Sulfite ammonia (E150d)
3. CAS No.: 8028-89-5, 1343-75-5
    EINECS No.: 232-435-9
4. Grade: Food Grade
5. Appearance and consistency: Dark brown to black free flowing viscous liquid
6. Features: Good water solubility, acid proof, alcohol properties and stable quality.
7. Applications: Widely used in dark bread, cookies, biscuit, meat rubs, flavoring extract, pancakes, and ice-cream. Customers are advised to test and confirm by themselves whether this ingredient is suitable to be used in their products.
8. Package: 30Kg/Barrels, 250Kg/drum or as custom-made
9. Shelf life:  2 Years


Physical and Chemical Properties
ItemStandard ValueTypical Value
Specific Gravity (@25ºC)1.255 ~1.2701.260
Absorbance (@ 610 nm)0.259 ~ 0.2850.262
pH2.7 ~ 3.33.0
Viscosity (@ 25ºC, cps)≤800080
Haze Point (min)≥40≥40
Gelation Time (min)≥100≥100
Resinification (hr)≥20≥20
Isoelectric Point≤1.0≤1.0
Acid StabilityNo hazeNo haze
Alcohol Test (50%V/V alcohol solution)No hazeNo haze

Harmful Substances and Microbiological Specification
ItemStandard ValueTypical Value
Arsenic (As) ppmMax 1.0≤1.0
Lead (Pb) ppmMax 2.0≤2.0
Mercury (Hg) ppmMax 0.1≤0.1
Total Heavy Metals (as Pb) ppmMax 25≤25
4-Methylimidazole ppmMax 200150
Total Nitrogen %Max 3.31.2
Total Sulphur %Max 3.51.5
Sulphur Dioxide (as SO2) %Max 0.10.025
Ammoniacal Nitrogen (as NH3)% Max 0.50.3

Classification Class INS No.E Number Description Restrictions on Preparation Used in Of This Product
I150aE150aPlain caramel, caustic caramel, spirit caramelNo ammonium or sulfite compounds can be usedWhiskey among many 
II150bE150bCaustic sulfite caramelIn the presence of sulfite compounds but no ammonium compounds can be usedCognac, sherry and balsamic vinegar 
III150cE150cAmmonia caramel, baker's caramel, confectioner's caramel, beer caramelIn the presence of ammonium compounds but no sulfite compounds can be usedBeer, sauces, and confectionery 
IV150dE150dSulfite ammonia caramel, acid-proof caramel, soft-drink caramelIn the presence of both sulfite and ammonium compoundsAcidic environments such as soft drinks     ×

Characteristic & Apllication
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.
Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.


Stored in tightly closed containers in a cool and dry environment, preferably not to exceed 25ºC. Avoid from direct light, oxygen and freezing.
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