Auf die Merkliste
E number:E150a
Class I caramel is produced by carefully heating syrup with the addition of food-grade acids, alkalis or salts. Class II, III and IV use other chemicals such as ammonium and sulphite compounds. Used in foods such as beverages, baked goods, confectionery, sauces and dairy products to achieve a golden to dark brown color. Natural caramel is subject to fewer legal restrictions than other types of caramel.
Applications
Food
Confectionery, Bakery, Dairy, Convenience
