Baked Goods

Cake Mixes, Dark

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Typical Usage Levels (%)*: 5.0

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Applicable Sethness Products:

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* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Baked Goods

Printable Version 

Cake Mixes, Light

Typical Usage Levels (%)*:

1.0

Applicable Sethness Products:

< class="appPageProductCategory">Liquids YT25**
YT90**
RT80
RT120 < class="appPageProductCategory">Powders RT175**
P200**
RT220**
RT325
P330**

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Baked Goods

Printable Version 

Cookies

Typical Usage Levels (%)*:

3.0

Applicable Sethness Products:

< class="appPageProductCategory">Liquids RT120
RT180
RT240
AP100
BC145
DS400
P255**
SP50**
P300**
P340** < class="appPageProductCategory">Powders RT175**
P200**
RT220**
RT325
P330**
P389**
BC420
P450
AP485
AP680
MS770
858

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Baked Goods

Breads/General Baking Applications

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Caramel Colors (liquid or powder) are commonly used in numerous baking applications including: wheat, pumpernickel, dark rye breads, frozen doughs, and cakes.

In the baking industry the question commonly asked is "Should we use a liquid or powdered Caramel Color?" Generally speaking, liquid Caramel Colors are more economical, but powdered Caramel Colors are easier to use. The best answer depends on when or how the Caramel Colors will be added into the system. In some production locations powdered Caramel Colors can be mixed with the dry ingredients, and in some production locations liquid Caramel Colors can be mixed with the liquid ingredients.

Occasionally when liquid Caramel Colors are used in bakery applications, there are concerns about the extra moisture being added into the system. Adjustments may be made to the formula to reduce the water.

Liquid Caramel Colors should be added to other liquid ingredients before the liquid mixture is added to the dry ingredients, as this generates a more uniform color. The most commonly used liquid Caramel Colors for baked goods include BC145, SP50, and DS400.

BC420 is the most commonly used Powdered Caramel Color in bakery applications. Should there be an issue of spotting/streaking in the baking application, the following ideas are possible ways to minimize this problem:

1. Powdered Caramel Colors are extremely hygroscopic, so it is critical to avoid moisture and humidity. Premix the Powdered Caramel Color with other dry ingredients in an air-conditioned room to control moisture and possible lumping.
2. For better distribution, blend the Powdered Caramel Color with other dry components before adding to the liquid ingredients.
3. The Powdered Caramel Color container should be sealed after each use, as moisture can produce small lumps.
4. Make sure there are no flakes on the side of the powder bag. If there is any build up, this material may cause spotting and not dissolve easily.
5. The Powdered Caramel Color should be added through a screen system.

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Beverages

Beer

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Clarity and taste are critical components in finished beer. Beer can appear unclear for many reasons, such as improper filtration, incomplete fermentation, or incompatibility of ingredients.

A typical beer contains 91% water, 4.6% carbohydrate in the form of maltose and dextrose, 0.5% protein, 0.2% mineral salts, 3.6% alcohol by weight and the balance comprised of trace vitamins and flavor compounds.

The brewing grains (corn, rice, barley, wheat, etc) used for producing dark and sweet beers can vary in protein content and carbohydrate content from harvest to harvest. Caramel Colors are often used to standardize the final beer color and to compensate for the variation in the consistency of the malt color as produced by the manufactures.

Sethness recommends using positively-charged, Class III Caramel Colors for beer standardization. CLASS III Caramel Colors are produced by heating food grade carbohydrate with ammonia compounds and acids or alkali. The three Sethness Liquid Caramel Colors most commonly used in beer are P147, P212 and P340.

The use of CLASS III Caramel Colors avoids the negative interaction of the cereal proteins, which can cause a precipitate to form. The fermentation of the protein is responsible for the body and produces the foamy head. The use of CLASS III Caramel Colors helps maintain the proper cereal fermentation products to control the desired color.

Caramel Colors are often utilized in beer production to generate cost savings, as less expensive malted barley can be used. Caramel Colors can be added at either the wort stage or the finished stage in order to increase/darken the overall color of the final product.

Sethness produces our Caramel Colors from Highly Refined High Dextrose Corn Syrup. Our Liquid Caramel Colors carry a two-year shelf life (from the date of manufacture). In addition, our Caramel Colors have low viscosity, translating to ease of use.

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Beverages

Printable Version 

Drink Powders

Typical Usage Levels (%)*:

0.5

Applicable Sethness Products:

< class="appPageProductCategory">Powders RT175**
P200
RT220**
RT325
P330**
P389**
BC420
P450**
AP485
AP680
858

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Beverages

Printable Version 

Fountain Syrups

Typical Usage Levels (%)*:

4.0

Applicable Sethness Products:

< class="appPageProductCategory">Liquids RT120
RT180
RT240
AP100
DS400

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Beverages

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Iced Teas

Liquid and Powder Caramel Colors are both used in iced tea applications. Class II and Class IV Caramel Colors are most typically chosen because their negative ionic charge reacts well with the tannins produced from the tea leaves. Caramel Colors with higher hues are recommended, such as RT80, RT120, or RT240.

RTD Teas

Usually Class IV Caramel Colors are widely used in liquid tea applications. Typical choices would be RT120 and DS400.

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Beverages

Lemonades

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YT25, YT90 and RT175 are recommended in Lemonade drink mixes. They offer excellent yellow tones and even contribute some foaming properties.

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Beverages

Printable Version 

Liquers

Typical Usage Levels (%)*:

0.4

Applicable Sethness Products:

< class="appPageProductCategory">Liquids YT25**
YT90**
RT80
RT120
RT180
RT240
AP100
DS400

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Beverages

Protein Drinks

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Typical Usage Levels (%)*: 0.4

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Applicable Sethness Products:

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Liquids

P60**
P123**
P147**
P170**
P212**
P239**

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Beverages

Soft Drinks

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Caramel Color is the most widely used colorant in the soft drink industry. Because of the low pH of most carbonated beverages, Class IV Caramel Colors are required for their acid stability. The most popular choices are AP100, DS400, RT120, RT180, and RT240.

In addition to providing excellent reddish to brown hues, Caramel Color can enhance soft drinks foaming characteristics, mouth feel, and flavor. Typical examples are colas, root beers, and sarsaparilla.

In beverage concentrates, Caramel Color has an emulsifying effect with the flavor oil. Caramel Color also functions as an emulsifying agent and helps eliminate the formation of certain types of "floc".

Caramel Color's light protective quality also assists in preventing oxidation of the flavoring components in bottled beverages. Sethness Caramel Color is also very stable in various processing and packaging conditions.

Beverage manufacturers sometimes use the terms "single strength" and "double strength". They are general terms describing the relative color strength of Caramel Color and may cover different ranges of color. Double Strength Caramel Color (DS400) was originally developed for use in dietetic beverages as it reduces the caloric content contributed to the beverage by the Caramel Color to about 25% of that contributed by a single strength color (AP100). However, Double Strength Caramel Color also offers greater cost efficiency, which has contributed to its rapid acceptance. It is best to evaluate the specific application to determine the appropriate Caramel Color.

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Beverages

Whiskeys / Rums / Brandy / Wines / Liqueurs

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Various Liquid Caramel Colors have been used in the spirits industry, as hue and alcohol solubility plays a primary role in recommending the proper Caramel Color. Please contact our Technical Department at 888/772-1880 or at mail@sethness.com so we can offer specific guidance.

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Beverages

Printable Version 

Wine, Vermouth, Brandy

Typical Usage Levels (%)*:

0.5

Applicable Sethness Products:

< class="appPageProductCategory">Liquids YT90**
RT80
RT120
RT180
RT240
AP100
DS400

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Flavors, Seasonings & Sauces

BBQ Sauce

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Liquid Caramel Colors are primarily used in BBQ sauce applications; however in some instances Powdered Caramel Colors can be used.

Sethness recommends the following Liquid Caramels in BBQ Sauces:

RT80 when a strong red tone is required.

P212, P300, P340 when the BBQ sauce is higher in salt content. These three Class III Liquid Caramel Colors are low sulfite and carry a positive ionic charge.

AP100 (single strength) when a lighter brown hue is needed.
RT240 when a darker red hue is required.
DS400 when a dark brown hue is preferred. This is the most economical Liquid Caramel Color as well.

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Flavors, Seasonings & Sauces

Printable Version 

Condiments

Typical Usage Levels (%)*:

10.0

Applicable Sethness Products:

< class="appPageProductCategory">Liquids RT120
RT180
RT240
AP100
BC145
DS400
P123**
P170**
P212**
P239**
P250**
P255** < class="appPageProductCategory">Powders RT175**
P200**
RT220**
RT325
P330**
P389**
BC420
P450
AP485
AP680
MS770
858

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Flavors, Seasonings & Sauces

Flavoring Extract

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Caramel Color is often used in Flavoring Extracts to improve the darkness or redness of the products. AP100 and DS400 Liquid Caramel Color are recommended for darker tones, while Caramelized Sugars are sometimes used to deliver sweetness notes to the flavors.

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Flavors, Seasonings & Sauces

Gravy and Gravy Bases

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The primary concern when dealing with dry bases is whether the final color is in the liquid or dry form. In dry applications, a salt and pepper effect can occur when the powdered Caramel Color particle size interacts with the spices, salts, or fillers. Pre-mixing steps are recommended to minimize the effect. BC420, P450, AP680, and 858 are the most popular choices.

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Flavors, Seasonings & Sauces

Printable Version 

Meat Rubs

Both liquid and powdered Caramel Color can be used in meat rub applications. In some applications Caramel Color is applied directly onto the exterior of the meat. Negatively charged Caramel Colors (BC420, AP680, 858) tend to soak into the meat while positively charged Caramel Colors (P330, P450) tend to stick to the exterior of the products.

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Flavors, Seasonings & Sauces

Poultry Coating

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Sethness YT25 and YT90 are recommended as they create excellent golden tones in poultry coatings. RT175 offers a nice reddish blend if a powdered Caramel Color is needed. Please also see Meat Rubs.

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Flavors, Seasonings & Sauces

Pancake/Waffle Syrup

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Caramel Color is the most widely used colorant in the pancake/waffle syrup ingredients. AP100 and DS400 Liquid Caramel Colors are recommended because of their overall color strength with minimal flavor impact.

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Flavors, Seasonings & Sauces

Printable Version 

Preserves

Typical Usage Levels (%)*:

0.2

Applicable Sethness Products:

< class="appPageProductCategory">Liquids RT120
RT180
RT240
AP100
BC145
DS400

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Flavors, Seasonings & Sauces

Seasoning Mix

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The use of Powder Caramel Color can help enhance the coloring in numerous seasoning mix applications. Caramel Color can add redness and also contribute to the darkening/controlling of brown tones. Knowing the salt content of the seasoning mix is very important in choosing the correct Caramel Color.

Sethness RT175 powder has excellent red tones, and for that reason, it is used in paprika, chili, and in BBQ and dried mustard blends.

In darker meat rubs as well as instant noodle seasonings, BC420, AP680 and 858 Powders are commonly used.

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Flavors, Seasonings & Sauces

Soy Sauce, Fish Sauce

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Salt content plays an important role in soy and fish sauce applications. These sauces can contain as much as 20-25% salt in addition to the protein from wheat or soybeans. The Caramel Color used must be compatible with the salt level and the protein (which are positively charged) or the resulting mixture may become hazy or form a precipitate (sedimentation).

Sethness produces two varieties or classes of salt-stable Caramel Colors. Our positively charged, low-sulfite Class III Caramel Colors are manufactured using ammonia reactant. P212 provides excellent reddish-brown tones, and is extremely stable in soy sauces

Sethness also produces SC105, a special Class I (Plain) Caramel Color. Class I Caramel Colors are processed without using any reactants. SC105 was developed especially for delicate, premium, reddish soy sauces. It is very mild in flavor and carries a slightly negative to neutral charge

It is recommended that Sethness Caramel Colors are added, along with soy extract and other spices, as early in the process as possible and before cooking. There should be an additional refining process after cooking, which will result in some color loss. At this time, the dosage of caramel should be adjusted accordingly.

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Other Applications

Candy/Licorice

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Typical Usage Levels (%)*: 1.0

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Applicable Sethness Products:

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Liquids

AP100
DS400
P300**
P340**

* These are typical maximum usage levels, on a wt/wt basis. It is recommended initial evaluation start at lower concentrations. The application, type of caramel, and desired appearance will dictate appropriate level.

These recommendations are correct to the best of our knowledge, but are made without guarantee or representation as the the results. This information is offered solely for your own investigations and consideration.

** Low sulfite caramels

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Other Applications

Cereals

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Caramel Color offers excellent stability in the process of cereal applications because there is very little change of color during the manufacturing process. The use of either Liquid or Powdered Caramel Colors can be used depending on the final product or method of Caramel Color application during manufacture. In cereal applications, the Class of Caramel Color is not as critical, so customers can choose the Caramel Color that offers the most desired color and hue.

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Other Applications

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Cocoa/Chocolate

Traditionally Caramel Color has been used as a food color additive to impart a desired appearance to a vast range of foods and beverages. However, Caramel Color can do much more than just color finished products. When cocoa prices become expensive, Caramel Colors can serve as a major component in cost saving alternatives for cocoa powder. Sethness Products Company has worked with a number of food and baking companies using its full range of Powdered Caramel Colors to help reduce cocoa ingredient costs without compromising product quality.

Given the wide range of cocoa powders, there is no single solution to replacing cocoa using Powdered Caramel Color blends. The following considerations are important when deciding which Powdered Caramel Color to use.

COLOR

Cocoa powders can vary considerably in color tones and darkness. Fortunately Sethness offers the world's largest selection of Powdered Caramel Colors which can be used to match the appearance of cocoa powders, usually by blending with flour or maltodextrins. Sethness RT175, which is a light, red tone Powdered Caramel Color, has been used in blends to reduce the cocoa usage by as much as 40%. Similarly Sethness 858, which is the darkest Powdered Caramel Color available anywhere, can be used in blends to reduce the need for expensive alkalized (Dutched) cocoa powder by approximately 30%.

FLAVOR

Somewhat surprisingly, some Powdered Caramel Colors have flavor profiles similar to cocoa powder. Using a Gas Chromatograph/Mass Spectrophotometer, Sethness can demonstrate that some Powdered Caramel Colors and cocoa powders have quite similar flavor profiles. Usually we recommend cocoa users experiment with our RT175, BC420, or 858 Powdered Caramel Colors, depending on the type of cocoa they are trying to extend or replace.

Powdered Caramel Color can be used as an extender but not as a total replacement in cocoa applications. Some suggested formulas are as follows depending on whether you are using light cocoa powder, medium cocoa powder, or Dutch (dark) cocoa.

1.	Light Color Cocoa	60%
	Sethness Powder RT175	30%
	Flour*	10%
2.	Medium Color Cocoa	60%
	Sethness Powder BC420	20%
	Flour*	20%
3.	Dutch (dark) Cocoa	80%
	Sethness Powder 858	10%
	Flour*	10%

* Depending on the type of application the material used to complete the remaining formula could vary from flour to starch to maltodextrin, etc.

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Other Applications

Coffee Extender

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Powder Caramel Colors (mainly Class IV) have been used as coffee extenders (not replacers). Typical examples are BC420 and AP680. Liquid Class III Caramel Colors (such as P212) have some of the flavor characteristics of coffee. Caution should be taken when blending caramel coloring with flavor or milk in a coffee drinks, as ionic properties may cause haze or even settlement.

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Other Applications

Dairy Products

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The use of Caramel Coloring in Dairy Products is very tricky as there is concern with protein and the possible ionic effects. Typically Class III Caramel Colors such as P212 are recommended.

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Other Applications

Pet Foods

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In recent years, Caramel Colors (liquid or powder) have become more widely utilized in pet food applications. Various color tones, from reddish to dark brown, can easily be achieved. In most cases Liquid Class IV Caramel Colors (negative ionic character) are used to color the pet food gravies/sauces, while Class III Liquid Caramel Colors (positive ionic character) are used to color the meat portion. All classes of Caramel Color can be used in dry pet foods as well. RT175 Powder provides excellent red tones, BC420 Powder provides a medium brown color, and 858 Powder is very black in color.

Because of their label friendly nature, Caramel Colors are often used to reduce or replace certain FD&C dyes in pet foods. In addition, in feeding trials, dogs often prefer pet foods/treats colored with Caramel Color as opposed to F&D dyes or iron oxides. The use of Caramel Color is also used to impart color in pet food applications where TVP or HVP is included in the formulas.

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Other Applications

Soup and Soup Bases

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Liquid and Powder Caramel Colors are widely used in soup applications. Depending on the desired hue (red tones or brown tone) all classes of Caramel Colors may be used. Typically Class III Caramel Colors are used in coloring the protein portion of the soup (meat) while Class IV products are used in coloring the liquid (sauces).

The following Caramel Colors are recommended for soup applications:

Class I - YT25 and YT90 for yellow tones. RT175 is recommended in dry soup mixes.

Class II - RT80 for excellent red tone.

Class III - P212, SP50, P300 offer positive ionic charges. P212 and P239 are recommended for soups container high salt content. P389 is the most commonly used Powdered Caramel Color in dry soup mixes.

Class IV - RT120 and RT240 for red tones.

Class IV - AP100 and DS400 for brown hues. BC420 is recommended in dry soup mixes.

Although these are specific recommendations almost the entire product line can actually be used in soup applications. Please contact Sethness toll free at 888/772-1880 or via email at mail@sethness.com to discuss your specific soup application.

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Other Applications

Texturized Vegetable Protein & Hydrolyzed Vegetable Protein

In Texturized Vegetable Protein (TVP) applications both Liquid and Powdered Caramel Color are commonly used. Historically Class IV DS400 Liquid Caramel Color has been the product of choice because of its excellent adherence qualities to the protein surface. In addition, DS400 provides desirable, economical coloring characteristics. As the market has grown for TVP applications, so have the Caramel Color usage levels. Occasionally this has created a concern for sulfite content in finished products. This trend has caused a shift in the market to Low Sulfite Class III Liquid Caramel Color (P212, P340) or Low Sulfite Powdered Caramel Color (P450). Class III Caramel Colors are positively charged, which can cause the adherence characteristics to change. Like in any application, prior testing is critical to determine how each of these Caramel Colors will function in a specific formulation.

In Hydrolyzed Vegetable Protein (HVP) applications it is not uncommon to see elevated salt levels. Consequently the Low Sulfite Class III, positively charged, Liquid Caramel Colors (P123, P212, P250, P340) or Powdered Caramel Colors (P200, P330, P450) are recommended to prevent precipitate or haze formation. For applications where salt or sulfite is not a concern, then the Class IV DS400 Liquid Caramel Color or Powdered Caramel Colors (BC420, AP680, 858) are recommended.

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Other Applications

Vinegars

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In vinegar applications, the ionic charge of the Caramel Colors is critical. Sethness recommends that the vinegar be tested with both positive and negative Caramel Colors in order to see which ionic charge works best.

When vinegar is made from acetic acid, both positive and negative Caramel Colors work well. If the vinegar is made from natural sources such as grapes or apples, the ionic character may vary. During clarification, bentonite may add positive aluminum ions to the solution. Typically in these cases, positive Caramel Colors work best.

To perform an ionic compatibility test, simply add a little Caramel Color to the vinegar and let it sit overnight. The following day the samples should be examined for sedimentation or turbidity. While sedimentation is easily seen using normal light, turbidity is best checked using a strong backlight such as a microscope lamp. If turbidity or sediments form, there is going to be a problem. The typical negative Caramel Colors used in vinegar applications are DS400 and AP100. The typical negative Caramel Colors used in vinegar applications are DS400, AP100 and RT240. The typical positive Caramel Colors used in vinegars are P123, P147 and P212.

In summary, when working with a vinegar application, the ionic character as well as hue and color strength needs to be evaluated. To ensure a successful project, the Caramel Color must be tested for precipitation due to ionic interactions.

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