1 The Draft  Amendment of Standard s for Specification, Scope , Application 
and Limitation  of Food Additive s 
   DOH Food No.1011302921, 16 October , 2012  
Appendix 2: Standards for Specification of Food Additives  
09. Colors  
§ 09038  
Caramel Colors  
Synonyms  Caramel  colours are divided into four classes. The 
synonyms for each class are:  
Class I: Plain caramel ; INS No. 150a  
Class II: Sulfite caramel; INS No. 150b  
Class III: Ammonia caramel; INS No. 150c  
Class IV: Sulfite ammonia caramel , INS No. 150d  
Definition  Complex mixtures of compounds, some of which are 
in the form of colloidal aggregates, manufactured by 
heating carbohydrates either alone or in the presence 
of food -grade acids, alkalis or salts; classified 
according to the reactants used in their manufactu re 
as follows:  
Class I: Prepared by heating carbohydrates with or 
without acids or alkalis; no ammonium or sulfite 
compounds are used.  
Class II: Prepared by heating carbohydrates with or 
without acids or alkalis in the presence of sulfite 
compounds; no amm onium compounds are used. 
Class III: Prepared by heating carbohydrates with or 
without acids or alkalis in the presence of ammonium 
compounds; no sulfite compounds are used.  
Class IV: Prepared by heating carbohydrates with or  2 without acids or alkalis in t he presence of both sulfite 
and ammonium compounds.  
In all cases the carbohydrate raw materials are 
commercially available food -grade nutritive 
sweeteners consisting of glucose, fructose and/or 
polymers thereof. The acids and alkalis are 
food-grade sulfuri c or citric acids and sodium, 
potassium or calcium hydroxides or mixtures thereof. 
Where ammonium compounds are used they are one 
or any of the following: ammonium hydroxide, 
ammonium carbonate and ammonium hydrogen 
carbonate, ammonium phosphate, ammonium sulfate, 
ammonium sulfite and ammonium hydrogen sulfite. 
Where sulfite compounds are used they are one or 
any of the following: sulfurous acid, potassium, 
sodium and ammonium sulfites and hydrogen 
sulfites.  
Food -grade anti -foaming agents may be used as 
processing aids during manufacture.  
Description  Dark brown to black liquids or solids having an 
odour of burnt sugar  
Solubility  Miscible with water  
Classification  Class I: Not more than 50% of the colour is bound by 
DEAE Cellulose and not more than 50% of  the 
colour is bound by Phosphoryl Cellulose.  
Class II: More than 50% of the colour is bound by 
DEAE Cellulose and it exhibits an Absorbance Ratio 
of more than 50.  
Class III: Not more than 50% of the colour is bound  3 by DEAE Cellulose and more than 50% of  the colour 
is bound by Phosphoryl Cellulose.  
Class IV: More than 50% of the colour is bound by 
DEAE Cellulose and it exhibits an Absorbance Ratio 
of not more than 50.  
Solid content  Class I: 62 -77%  
Class II: 65 -72%  
Class III: 53 -83%  
Class IV: 40 -75% 
Colour intensity  Class I: 0.01 -0.12  
Class II: 0.06 -0.10  
Class III: 0.08 -0.36  
Class IV: 0.10 -0.60 
Total nitrogen  Class I: max 0.1%  
Class II: max 0.2%  
Class III: 1.3 -6.8%  
Class IV: 0.5 -7.5%  
Determine as directed under Nitrogen Determination 
(Kjeldah l Method)  
Total sulfur  Class I: max 0.3%  
Class II: 1.3 -2.5%  
Class III: max 0.3%  
Class IV: 1.4 -10.0%  
Sulfur dioxide  Class I: -  
Class II: max 0.2%  
Class III: -  
Class IV: max 0.5%  
Ammoniacal nitrogen  Class I: -  
Class II: -   4 Class III: max 0.4%  
Class IV: max 2.8%  
4-Methylimidazole 
(MEI)  Class I: -  
Class II: -  
Class III: max 200 mg/kg on an equivalent colour 
basis  
Class IV: max 250 mg/kg on an equivalent colour 
basis  
2-Acetyl -4-tetrahydroxy - 
butylimidazole (THI)  Class I: -  
Class II: -  
Class I II: max 25 mg/kg on an equivalent colour 
basis.  
Class IV: - 
Arsenic  Not more than 1 mg/kg  
Lead  Not more than 2 mg/kg  
Category  Food additives category ( 9) 
Functional uses  Colors