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E150A, E150B,E150C, E150D, Caramel, Ammonium sulfite caramel, Liquid Food Coloring,

E150a - Plain Caramel (Class I)

Description: Produced by heating sugar without any chemical additives.  It's the most natural and pure form of caramel. 

Uses: Found in sweets, baked goods, and some beverages for mild coloring. 

Health: Considered the safest caramel type as it involves no chemical processing. 

E150b - Caustic-Sulfite Caramel (Class II)

Description: Made by processing sugar with sulfite compounds, which adds a slightly stronger color. 

Uses: Commonly used in beers, some wines, and sauces. 

Health: Safe when used in moderation but may trigger allergic reactions in sensitive individuals due to sulfites. 

E150c - Ammonia Caramel (Class III)

Description: Produced by heating sugar in the presence of ammonia compounds, resulting in a darker color and a slightly burnt taste. 

Uses: Frequently found in colas, sauces, and processed meat products. 

Health: Can produce a compound called 4-MEI during production, which may have health risks if consumed in high amounts. 

E150d - Sulfite-Ammonia Caramel (Class IV)

Description: Made using both sulfite and ammonia, creating the darkest and most intense caramel color. 

Uses: Used in dark sodas like cola, alcoholic beverages (e. g. , whiskey), and various processed foods. 

Health: Contains 4-MEI, similar to E150c, and excessive consumption could have potential health concerns.  It may also cause allergic reactions in individuals sensitive to sulfites. 

Common Name Caramel CAS Number 8028-89-5 Molecular Weight 128. 126 Density 1. 35 g/cm3 Boiling Point 312. 0±42. 0 °C at 760 mmHg Molecular Formula C6H8O3 Melting Point N/A MSDS N/A Flash Point 149. 2±20. 7 °C

Chemical & Physical Properties Density 1. 35 g/cm3 Boiling Point 312. 0±42. 0 °C at 760 mmHg Molecular Formula C6H8O3 Molecular Weight 128. 126 Flash Point 149. 2±20. 7 °C Exact Mass 128. 047348 LogP -0. 44 Vapour Pressure 0. 0±1. 5 mmHg at 25°C Index of Refraction 1