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)