Marson's Type IV Caramel Color has a significant negative ionic charge and is made by carefully regulating the heat treatment of food-grade carbohydrates in the presence of ammonium and sulphite chemicals. Because of its exceptional acid stability, this colour is frequently utilised in the soft drink sector.

Due to its increased cost effectiveness and quick adoption, this form of caramel colour is the most extensively used on the global market. Type IV caramel's relative colour strength is described using the words "single strength" and "double strength," which can refer to a variety of colour ranges.