Caramel

One of the most used colorants throughout the world, caramel is obtained by heating carbon hydrates at high temperatures in a controlled way. Caramel is perfectly resistant against heat, light and pH. According to Turkish Food Codex, kinds of caramel are as follows:
E150a – Plain caramel
E150b – Caustic sulfide caramel
E150c – Ammonium caramel
E150d – Ammonium sulfide caramel