Soup and Soup Bases

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.