Shandong, China
Business Type:
Trading Company
Business Range:
Agriculture & Food, Health & Medicine
Export Year:
OEM/ODM Service
Sample Available
Spanish Speaker

Caramel, Colorant, Pigment manufacturer / supplier in China, offering Liquid Caramel Food Color (E150c-15CL02), New Crop Garlic Flake with Root, Roasted Minced Garlic Poweder for Garlic Granule 8-16mesh and so on.

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Liquid Caramel Food Color (E150c-15CL02)

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Min. Order / Reference FOB Price
1 Ton US $820/ Ton
Port: Qingdao, China
Transport Package: Plastic Drum
Payment Terms: T/T, D/P
Certification: ISO, HACCP
Packaging Material: Plastic
Storage Method: Normal
Shelf Life: >12 Months
Color: Dark Brown to Black
Resource: Natural

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Basic Info

Model NO.: JNTC01-15CL02
Specific Gravity: 1.320 ~1.350
Absorbance (610 Nm): >=0.144
pH: 4.0-5.0
Viscosity (Cps): >=5000
4-Methylimidazole %: <0.02
Ammoniacal Nitrogen (as Nh3) %: <0.5
Total Nitrogen %: <3.3
Sulfur Dioxide (as So2) %: <0.1
Total Sulphur %: <3.5
Trademark: Janestic
Specification: 30kg, 250kg
Origin: China, Shanghai
HS Code: 1702900090

Product Description

1. Product Name: Caramel Color (Liquid)
2. Process Type:  Ammonia (E150c)
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: Medium hue index with red and brilliant coloring.
7. Applications: With a positive colloidal charge, typically used in brewed soy sauces, baked goods and compound seasoning sauces because of its excellent coloring ability. 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
ItemStanderd ValueTypical Value
Specific Gravity (@25ºC)1.320 ~1.3501.340
Absorbance (@ 610 nm)≥0.1440.152
pH4.0 ~ 5.04.5
Viscosity (@ 25ºC, cps)Min 50005500

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 2.0≤25
4-Methylimidazole ppmMax 20080
Total Nitrogen %Max 3.32.5
Total Sulphur %Max 3.50.1
Sulphur Dioxide (as SO2) %Max 0.10.02
Ammoniacal Nitrogen (as NH3) % Max 0.50.01

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 of Caramel Color
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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