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

Caramel Color, Caramel, Colorant manufacturer / supplier in China, offering Liquid Caramel Food Color (E150d-01DL01), Factory Checking (for 127th Canton Fair Synchronous Event), Chestnut (for 127th Canton Fair Synchronous Event) and so on.

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Audited Supplier

Liquid Caramel Food Color (E150d-01DL01)

Min. Order / Reference FOB Price
1 Ton US $600/ Ton
Port: Qingdao, China
Transport Package: Plastic Drum
Payment Terms: T/T, D/P
CAS No.: 8028-89-5
EINECS: 232-435-9
Packaging Material: Plastic
Storage Method: Normal
Shelf Life: >12 Months
Color: Dark Brown to Black

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Basic Info.

Model NO.
Baume (20 Degree Celsius)
Absorbance (610 Nm)
Viscosity (Cps)
4-Methylimidazole %
Ammoniacal Nitrogen (as Nh3) %
Total Nitrogen %
Sulfur Dioxide (So2) %
Total Sulphur %
30kg, 250kg
China, Shandong
HS Code

1. Product Name: Liquid Caramel Color (01DL01)
2. Process Type: Sulfite ammonia (E150d)
3. CAS No.: 8028-89-5, 1343-75-5
    EINECS No.: 232-435-9
4. Raw Materials: NON-GMO
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: It is widely used in cola concentrates and soft beverages, confectioneries, biscuit, bakery chocolates, seasonings, and other food products. Customers are advised to test and confirm by themselves whether this ingredient is suitable to be used in their products.
8. Package: 10KgX2/Carton, 30Kg/Barrels, 270Kg/Drum or as custom-made
9. Shelf life:  2 Years


Physical and Chemical Properties
ItemStandard Value
Absorbance (@ 610 nm)≥0.235
pH2.5 ~ 3.5
Viscosity (@ 25ºC, cps)<300
Baume (°Bé 20ºC)29.0-31.0
Acid StabilityStable

Harmful Substances and Microbiological Specification
ItemStandard Value
Arsenic (As) ppmMax 1.0
Lead (Pb) ppmMax 2.0
Mercury (Hg) ppmMax 0.1
Cadmium (Cd) ppmMax 1.0
4-Methylimidazole ppmMax 200
Total Nitrogen %Max 3.3
Total Sulphur %Max 3.5
Sulphur Dioxide (as SO2) %Max 0.2
Ammoniacal Nitrogen (as NH3)% Max 0.6
Coliform (cfu/mL)<3
E. coli (cfu/mL)<3
Total Yeast and Mould (cfu/mL)≤10
Total Plate Count (cfu/mL)≤200

ClassificationClassINS No.E NumberDescriptionRestrictions on preparationUsed inOf 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 40ºC and humidity below 60%RH. Avoid from direct light, oxygen and freezing.

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