A: Caramel color can be derived from a variety of food-grade carbohydrates, including dextrose, malt syrup, molasses, and starch hydrolysates, among others.  The carbohydrate is processed to produce one of four types of caramel color:  Class I, Class II, Class III, or Class IV.   Each class consists of a variety of different caramel ingredients with their own unique properties that make them suitable for differing applications.

Class I caramel colors, also known as plain caramel, have a strong aftertaste and mild aroma.  Ingredients within this class can range in color from yellowish-brown to reddish-brown.  Class I caramel colors are stable in alcohol and salt-rich environments, making them ideal food additives for whiskies, liqueurs, lemonade products, poultry coatings, juice concentrates, sauces, and cocoa extenders.
Class II caramel colors offer an exceptional red tone, as well as a mild flavor profile with a special burnt sugar odor. Similar to Class I caramel colors, Class II caramel colors exhibit good stability in alcohol, so they are often found in wine, liqueurs, and brandy.  Class II caramel colors can also be found in light cake mixes and other snack foods.
Caramel colors within Class III have a red-brown coloring and a sweet aroma.  They are used in a wide variety of applications, including cereal, beer, pet food, licorice, gravy, and soy and barbeque sauce due to their stability in alcohol and salt-rich environments. 
The most commonly used, and most versatile, of the caramel colors is Class IV.  Caramel colors within this class have a rich dark brown color, and very mild aroma and flavor profile.  Their stability in alcohol, tannin, and acid-rich environments make Class IV caramel colors ideal ingredients for the widest variety of applications.  These include balsamic vinegar, coffee, chocolate syrups, soft drinks and other carbonated beverages, baked goods, cocoa extenders, pet foods, sauces, soups, meat rubs, seasoning blends, and other flavorings. 

A: Part of the appeal of food lies in its appearance, which is why chefs around the world are mindful of both the color and flavor palette of the foods they create.

The same applies to packaged food and beverages.  A predictable visual experience is a key factor for many consumers, given a strong association between the color and enjoyment of food.  Caramel color helps to ensure consistency in the appearance of food and beverage products.  As a result, food and beverage producers use color additives to minimize variations between batches, which arise due to natural variations and also degradation from processing and storage conditions.  The use of caramel color helps to result in a more consistent food or beverage color for consumers.  Caramel color can be used to enhance the yellow, red, brown, and black hues of a variety of foods or beverages, depending on the type and concentration added.

A: ‘Thinness’ indicates three characteristics of double strength caramel color: low viscosity, slow resinification and long shelf life. The application dosage of caramel color is determined by its color strength, while specific gravity indicates its solid content.

A: Both of them are sulfite ammonia caramel (E150d) and negatively-charged, and are mainly used in beverage. The difference lies in the color strength and redness index: color strength of single strength caramel color is half of that of double strength caramel color, and redness index of single strength caramel color is higher than the latter one.

A: Sedimentation is related to the properties of caramel color and the properties of the product to which caramel color is added. Normally, brewery products should employ ammonia caramel while carbonated drinks and tea beverages should employ sulfite ammonia caramel. All the three classes of caramel color above can be used in soy sauce. They can only be applied separately and cannot be mixed with each other. Trial tests of caramel color in target product should be conducted if the charge characteristic of the product is unknown.