Caramel Colour for Soy Sauce, Bakery and Soft Drinks: Which Class Should a Bangladeshi Factory Buy?

A Bangladeshi food factory should choose caramel colour by class and by electrical charge, not only by shade: Class III (ammonia caramel) is the usual choice for soy sauce, noodle seasoning and many bakery products, Class IV (sulphite ammonia caramel) is used in cola-type soft drinks because it is stable in acid, and Class I (plain caramel) suits products where a simple, natural-sounding label matters. DE International delivers small quantities of caramel colour door-to-door in Bangladesh, while our sister company Shenzhen Phoenix Rising Technology handles LC orders and factory checks in China — see the caramel colour range.

What are the four classes of caramel colour?

Caramel colour is made by heating carbohydrates such as glucose syrup or sugar. Adding different reactants during heating gives four internationally recognised classes, each with its own E-number and behaviour.

Class	E-number	Reactant used	Charge	Typical use
Class I (plain)	E150a	None, or acid/alkali only	Slightly negative	Spirits, some bakery and desserts
Class II (caustic sulphite)	E150b	Sulphite compounds	Negative	Some spirits and liqueurs; less common in Bangladesh
Class III (ammonia)	E150c	Ammonia compounds	Positive	Soy sauce, oyster sauce, noodle seasoning, bakery, beer
Class IV (sulphite ammonia)	E150d	Sulphite and ammonia compounds	Negative	Cola and other acidic soft drinks, some sauces

The class is printed on the specification sheet and should appear on the COA. If a supplier only says “caramel colour” without a class, ask before you order a sample.

Why does the charge of caramel colour matter?

Caramel colour particles carry a small electrical charge. Many food systems also carry charged components: proteins in soy sauce, tannins and acids in drinks. When a positively charged caramel meets a negatively charged component (or the reverse), they can attract each other and form haze or sediment. That is why a caramel that works perfectly in soy sauce may make a soft drink cloudy after a few weeks on the shelf.

The practical rule is to match the charge to your product. Soy sauce and other protein-rich, salty sauces usually work with positively charged Class III. Acidic soft drinks need an acid-stable, negatively charged Class IV. Always run a shelf-stability test with your own recipe: keep a few bottles at room temperature and a few in a warm place for several weeks, and look for haze, ring formation in the bottle neck or sediment.

Which caramel colour for soy sauce, noodles, bakery and soft drinks?

Manufacturers publish reference usage ranges. These are starting points for trials, not legal limits — always confirm with Bangladesh food regulations and your own tests:

• Instant noodles and seasoning powders: around 0.50–5% depending on the colour wanted. Powdered caramel blends more easily into dry seasoning than liquid. See also soy sauce powder.
• Bakery (brown bread, cakes, biscuits): around 0.20–5%. Heat stability during baking matters; Class I and III are both used.
• Soft drinks: around 0.05–0.20% of acid-stable Class IV.
• Soy sauce and dark sauces: Class III with high colour intensity is common, so less product is needed for the same shade.

How to compare caramel colour quotations

Two caramel colours with the same price per kilogram are not equal if one is twice as strong. Compare on colour delivered, not weight bought. Ask each supplier for:

1. Class and E-number stated clearly.
2. Colour intensity (often given as absorbance at a specific wavelength, or EBC units) so you can compare strength.
3. Form: liquid or powder. Liquid is economical for sauces and drinks; powder suits dry blends and is easier to ship.
4. Specification and COA for each batch, including heavy metals and, for Class III and IV, the 4-MEI level, which buyers and regulators increasingly look at.
5. Certificates: our partner factories hold FSSC 22000, ISO 22000 or HACCP (or ISO 9001) certification, and Halal (including MUI) and Kosher products are available. Ask for the certificate copies with the quotation.
6. Shelf life and storage conditions: liquid caramel thickens over time and with heat, so storage in a hot godown shortens usable life.

Prices change with sugar and glucose costs, so we do not list prices here. Ask us for a current quote for your class, strength and quantity.

Importing caramel colour into Bangladesh: what to prepare

Caramel colour is a food additive, so the shipment needs proper documents: commercial invoice, packing list, COA for the batch, a health or sanitary certificate where required, and in many cases a Halal certificate for the market. Labels on drums or bags should show the product name, class, batch number, manufacturing and expiry dates. Requirements from BSTI and the Bangladesh Food Safety Authority can change, so confirm with your C&F agent before shipping. Our detailed guide on importing food additives from China lists the documents.

Small factories often do not need a full LC order. DE International can consolidate a sample-size or trial quantity of caramel colour with other ingredients, such as HVP or flavours, into one door-to-door shipment. When volumes grow, Phoenix Rising in Shenzhen can manage LC orders, factory audits and pre-shipment checks — see the sourcing agent service.

Liquid or powder caramel colour?

Liquid caramel colour is the most common form for soy sauce, oyster sauce, soft drinks and syrups, because it mixes directly into liquid products and is usually more economical per unit of colour. Powder caramel colour is made by spray-drying and suits dry products: noodle seasoning sachets, soup powders, chanachur masala, bakery premixes and spice blends. Powder is lighter to ship and easier to dose by weight, but it absorbs moisture, so bags must be sealed again after opening and kept away from humid air — a real concern during the Bangladeshi monsoon.

How to run a caramel colour trial in your factory

1. Request samples of two or three grades with the COA and specification for each.
2. Prepare small batches of your product at the reference dose and at a lower and a higher dose.
3. Compare colour against your current product or target shade under the same light.
4. For liquids, store bottles at room temperature and in a warm place for several weeks and check for haze or sediment.
5. Check taste: at higher doses some caramels add a slight bitterness.
6. Calculate cost per batch, not per kilogram, using the dose you actually need.

Common mistakes with caramel colour

• Using soy-sauce caramel in a soft drink. The charge mismatch causes haze; use acid-stable Class IV for drinks.
• Buying on price per kg only. A weaker caramel needs a higher dose and can cost more per batch.
• No sample trial. Always test samples with the COA in your real recipe before ordering.
• Poor storage. Heat speeds thickening; keep drums out of direct sun and use stock in rotation.

Caramel colour is often used alongside flavour enhancers in seasonings — read our guide to HVP in chanachur, chips and noodles and browse all food ingredients.

FAQ

Which caramel colour is used in soy sauce?

Usually Class III (ammonia caramel, E150c), which is positively charged and stable in salty, protein-rich sauces. Test it in your recipe first.

Which caramel colour is used in cola drinks?

Class IV (sulphite ammonia caramel, E150d), because it is acid-stable and negatively charged.

What is the price of caramel colour per kg in Bangladesh?

It depends on class, colour strength, form and quantity, and it changes with raw material costs. Ask DE International for a current quote on WhatsApp +880 1750-859967.

Can I buy a small quantity of caramel colour from China?

Yes. DE International delivers small quantities door-to-door, often consolidated with other ingredients; Phoenix Rising handles larger LC orders.

Is caramel colour Halal?

Halal-certified caramel colour (including MUI certification) is available from our partner factories. Ask for the certificate with your quotation.

Need caramel colour or other ingredients? Ask DE International for samples with COA and a quote. See our services, the China sourcing and buying agent service, the shop, or contact us on WhatsApp +880 1750-859967. For LC orders, visit Phoenix Rising food ingredients.