Beverages
Baked Goods
Flavours, Seasonings & Sauces
Others

Beverages

APPLICATIONS

LIQUIDS

POWDER

Typical usage levels (%)*

Class IV

Class III

Class I

Caramel

4160

4220

4270

4325

4400

3180

3225

3240

3260

3290

3310

3350

1085

0085

3200PW

3360PW

BEVERAGES

Soft Drinks

X

X

X

X

X

X

X

0.4

Iced Tea

X

X

0.3

Liqueurs

X

X

X

X

X

X

X

0.4

Blended Whisky/Rum

X

X

X

X

X

X

X

0.5

Wines, Brandy Vermouth

X

X

X

X

X

X

X

0.5

Drink Powders

X

X

0.5

Syrups

X

X

X

X

X

X

X

0.4

Beer

X

X

X

X

X

X

X

0.4

Protein Drinks

X

X

X

X

X

0.4

* 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 levels.

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

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Baked Goods

APPLICATIONS

LIQUIDS

POWDER

Typical usage levels (%)*

Class IV

Class III

Class I

Caramel

4160

4220

4270

4325

4400

3180

3225

3240

3260

3290

3310

3350

1085

0085

3200PW

3360PW

BAKED GOODS

Dark Breads

X

X

X

X

X

X

X

X

5.0

Biscuits / Cookies

X

X

X

X

X

X

X

X

X

X

X

3.0

Cake Mixes

X

X

X

X

X

X

X

X

X

X

X

5.0

* 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 levels.

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

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Flavours, Seasonings & Sauces

APPLICATIONS

LIQUIDS

POWDER

Typical usage levels (%)*

Class IV

Class III

Class I

Caramel

4160

4220

4270

4325

4400

3180

3225

3240

3260

3290

3310

3350

1085

0085

3200PW

3360PW

FLAVOURS, SEASONINGS & SAUCES

Gravy and Gravy Bases

X

X

X

X

X

X

X

X

X

X

X

X

X

X

10.0

Barbecue Sauce

X

X

X

X

X

X

X

X

X

X

X

X

2.0

Seasoning Mix

X

X

30.0

Soy Sauce, Fish Sauce

X

X

X

X

X

X

2.0

Condiments

X

X

X

X

X

X

X

X

X

X

X

10.0

Meat Rubs

X

X

X

X

X

X

X

3.0

Flavouring Extract

X

X

X

X

2.0

Preserves

X

X

X

X

X

0.2

Pancakes/Waffle Syrup

X

X

X

X

X

0.2

Poultry Coating

X

X

X

X

10.0

* 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 levels.

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

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Others

APPLICATIONS

LIQUIDS

POWDER

Typical usage levels (%)*

Class IV

Class III

Class I

Caramel

4160

4220

4270

4325

4400

3180

3225

3240

3260

3290

3310

3350

1085

0085

3200PW

3360PW

OTHERS

Cocoa/Chocolate

X

X

X

X

3.0

Coffee Extender

X

X

1.0

Textured Protein

X

X

X

X

X

X

X

X

X

1.0

Pharmaceutical

X

X

X

0.3

Candy/Licorice

X

X

X

X

1.0

Vinegars

X

X

X

0.2

Pet Foods

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

3.0

Dairy Products

X

X

X

0.1

Cereals

X

X

X

X

3.0

Soups

X

X

X

X

X

X

X

X

X

0.4

* 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 levels.

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

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