What are the Caramel Color Classes?
Internationally the FAO/WHO Joint Expert Committee on Food Additives (JECFA) has divided Caramel Color into four classes depending on if the food grade reactants are used in its manufacturing. Tests on all of these classes have supported the safety of the product, and all classes of Caramel Color are GRAS. Class I, or Plain Caramel Colors, carry the European designation E150a. Class 1 Caramel Colors are often considered the most “natural” of the four classes. The carbohydrate is heated simply, and approved food-grade acids or bases may be used in the process. No ammonium or sulfite compounds are allowed in Class I production. The resulting Caramel Color carries a neutral to slightly negative ionic charge. Class II, Caustic Sulfite Caramel Colors, or E150b. The carbohydrate is heated in the presence of sulfite compounds. The resulting Caramel Color carries a negative ionic charge. RT80 is the only Class II Liquid Caramel Color produced in the United States. Class III, Ammonia Caramel Co
