• First Type or the Plain Caramel:

It is produced by heat treatment of carbohydrates in

the presence or absence  of acid and base.

• The Second Type or Sulfite Caramel:

It is produced by heating Carbohydrates in

the presence or absence of acid and base

but in the presence of sulfite.

• The Third Type or Ammonia Caramel:

It is made by heating carbohydrates in

the presence or absence of acid and base,

in the presence of Ammonium.

• The Fourth Type or Sulfite Ammonia Caramel:

It is produced by heating carbohydrates in

the presence or absence of acid and base,

in the presence of Ammonium and Sulfite.

The Caramel Color is not only used for

food colorings and as a food additive,

it is also used to remove or conceal some adverse variations.

Caramel is one of the food colorings that depending. on the type, caramel is darker than malt syrup or molasses. The different colors of caramel are used for decorating pastry and bread. Its color ranges from pale yellow to amber to dark brown or almost black. The confectioners can also use the liquid or powder of caramel. Caramel is 2_6 times darker than cacao powder. So, caramel is used in order to darken a product when you don’t want to change the taste by adding cacao powder.

Caramel colors in the range of dark brown to black has an odor of burnt sugar and a somewhat bitter taste. Caramel color can be dissolved in water. Caramel could also be used as a drug overlay. Among the different types of caramels, Ammonia caramel is the darkest and used more in pastry, while the fourth type is more used in beverage production.

The third and the fourth type of caramel are used for making vinegar, cake, cookies, coca, and carbonated drinks.