Products

Caramel Colorants

Caramel colorants presented in liquid or powder form are widely used in food products due to their high solubility.

These colorants are produced by the controlled heat treatment of carbohydrates. Glucose syrups, sacarose and/or invert syrups and glucose and fructose monometers such as dextrose and/or related polymers in the form of commercially available food equivalents can be used as the main source of carbohydrates. The caramelization process can be accelerated by adding food quality catalizers.

  • E150a  Plain Caramel
    Plain caramel is produced by the controlled heat treatment of carbohydrates. Ammonium composites and acids, alkali and salts except sulphites, can be use used to accelerate the caramelization process. 
  • E150b Caustic Sulphite Caramel
    Caustic sulphite caramel is produced by controlled heat treatment with the presence of acidic or non-acidic, or alkali or non-alkali sulphite composites (sulfurous acid, potassium sulphite, potassium bisulphite, sodium sulphite and sodium bisulphite); none of the ammonium composites can be used.
  • E150c Ammonium Caramel
    Ammonium caramel is produced by controlled heat treatment of carbohydtares with the presence of acidic or non-acidic, or alkali or non-alkali ammonium composites (ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate and ammonium phosphate); none of the sulphite composites can be used.
  • E150d  Ammonium Sulphite Caramel
    Ammonium sulphite caramel is produced by the controlled heat treatment of carbohydrates, with the presence of acidic or non-acidic, or alkali or non-alkali sulphate and ammonium composites (sulfurous acid, potassium sulphite, sodium sulphite, sodium bisulphite, ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate, ammonium phosphate, ammonium sulphite and ammonium hydrogen sulphite).

Listing of Caramel Flavours on Product Labels

The Turkish Food Codex Labeling Regulation, Section 3 on Labeling of Food Additives and Food Enzymes in the List of Composites stipulates:

“Without prejudice to the provisions in Article 21, and excluding the food additives and food enzymes in Article 20, subclause 1, paragraph (b), any food additives and food enzymes which are named in one of the functional lists of this regulation should be listed together with their functional classification name followed by their specific name or E codes.”

In which case, the caramel colourings should take place as follows in the ingredients list:

  • ”renklendirici (E150a)” veya “renklendirici (sade karamel)”

  • ”renklendirici (E150b)” veya “renklendirici (kostik sülfit karamel)”

  • ”renklendirici (e150c)” veya “renklendirici (amonyum karamel )”

  • ”renklendirici (e150d)” veya “renklendirici (amonyum sülfit karamel)”

The Turkish Food Codex Labeling Regulation requires that all food product labels should bear the allergen composites.

The regulation also stipulates that in case the weight of sulphurdioxyde and sulphides in the product exceed SO2 10 mg/kg or 10 mg/l, they have to be declared on the food label.
If you are using E150b – Caustic Sulphite Caramel, you should be careful about the SO2 sulfurdioxide and sulphite amounts added to your product.