Physical & Chemical Properties

Color Strength and Hue

The color strength of Caramel Color is defined as its Tinctorial Power, KO.560. This is the absorbance of a 0.1%
weight/volume solution measured through a 1 cm light path at a wavelength of 560 nanometers (nm) using a
high quality spectrophotometer. The higher the value of the absorbance, the Tinctorial Power, K O.560, the darker
the Caramel Color.

The color tone of the Caramel Color is also important. This is defined by the Hue Index, which is the measure
of the color hue or red characteristics of the Caramel Color. It is a function of the absorbance at 510 and 610
nm. Generally, the higher the Tinctorial Power, KO.560, the lower the Hue Index and the lower the red tones.

Specific Gravity
The baum of Caramel Color is a method of measuring specific gravity which in turn reflects the weight/gallon
of the product. The specific gravity of Liquid Caramel Colors ranges from 1.25 1.38, corresponding to a range
of about 10.4 11.5 pounds/gallon. The corresponding dry substance content of the Liquid Caramel Color
varies from about 50 70%.

pH Considerations
The pH of Caramel Color is important in some applications where it may influence the compatibility and
functionality of the other components of the finished food or beverage by influencing the pH of the final product.
However, Caramel Color has good functionality across a wide range of pH from 2 10. Most Caramel Color
ranges in pH from 2.0 5.0, although Caramel Color which has been neutralized prior to spray drying may
have a pH of about 8. Commercial Liquid Caramel Color should have a pH below 5.0 to provide good
microbiological stability.

Ionic Charge
Caramel Color molecules carry ionic (electrochemical) charges which may be either positive or negative
depending upon the processing conditions of a particular product. Most of the Caramel Color used today is
anionic or negatively charged. However, there are specific applications where cationic or positively charged
Caramel Color is required, particularly in applications where it comes in contact with proteins as in beer and
meat products. Often color precipitation, flocculation, or migration problems can be eliminated with the use of a
positive Caramel Color.

Sulfite Considerations
The majority of the Caramel Color used today is anionic or negatively charged. This product is manufactured
using sulfite reactants and contains some sulfite as detected by the method specified by the FDA in its sulfite
labeling regulations. While the amount of Caramel Color typically used in foods and beverages is a very low
percentage of the total ingredients, the sulfite contributed by the Caramel Color must be taken into account
when considering sulfite labeling for compliance with the FDA regulations. Because of these sulfite regulations,
there is sometimes a need for a low sulfite Caramel Color. Positively charged Caramel Color is manufactured
without sulfite reactants and thus has a low sulfite content. A complete line of low sulfite, positively charged
Caramel Color has been developed to assist food processors in keeping the sulfite content of their formulated
food products to a minimum. This Caramel Color may aid processors in staying under the FDAs 10 ppm sulfite
level that triggers sulfite labeling.