It is used universally in the food industry, and an extensive line has been developed to suit a wide spectrum of products - from sauces to beverages. The colour of caramel ranges from light-yellow, reddish, dark brown and dark cocoa.

There are four classes of caramels, Class I (plain caramel), Class II (caustic sulfite caramel), Class III (ammonia caramel) and Class IV (sulfite ammonia caramel). Class I caramel is prepared by heating carbohydrates with or without the presence of acids or alkalies, and no ammonium or sulfite compounds are used. Class II caramels are prepared by heating carbohydrates with or without the presence of acids or alkalies in the presence of sulfite compounds, and without ammonium. Class III caramels are prepared by heating carbohydrates with or without the presence of acids or alkalies, in the presence of ammonium compounds and no sulfite compounds are used. Class IV are prepared by heating carbohydrates with or without the presence of acids or alkalies, with ammonium and sulfite compounds.