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. 2012 Feb 9;51(9):1686–1696. doi: 10.1007/s13197-012-0633-z

Table 3.

Suggested usage levels (%) in typical applications for different classes of caramel color

Applications Class I (Liquid) (CI 35) Class III (Liquid) (CI 110) Class III (Powder) (CI 190)
Bread, Multi grain 1.0 0.5
Breakfast cereal 2.0
Cookies, biscuits 0.5–5.0
Ice cream cones 1.0
Muffin Mix 1.0
Muffin, chocolate 1.0–3.0
Nutrition bar 1.0–2.0
Rice cake 0.5–1.0

(Kamuf et al. 2003)