Caramel Color E150d Powder JNC1-P01
Classification(fromwikipedia)Internationally, the United Nations Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its ownINSandE number, listed in the table below.ClassINS No.E NumberDescriptionRestrictions on preparationUsed in[7]I150aE150aPlain caramel, caustic caramel, spirit caramelNo ammonium or sulfite compounds can be usedWhiskey and other high proof alcoholsII150bE150bCaustic sulfite caramelIn the presence of sulfite compounds but no ammonium compounds can be usedCognac, sherry and some vinegarsIII150cE150cAmmonia caramel, baker's caramel, confectioner's caramel, beer caramelIn the presence of ammonium compounds but no sulfite compounds can be usedBeer, sauces, and confectioneryIV150dE150dSulfite ammonia caramel, acid-proof caramel, soft-drink caramelIn the presence of both sulfite and ammonium compoundsAcidic environments such as soft drinks