A Preservative And Caramel Color

Caramel color is a broad class of food colorings made by heating carbohydrates, such as sugar or corn syrup. The process can involve acids, alkalis, or sulfites. Depending on the manufacturing method, caramel color can range from yellow to dark brown.

Caramel color is used to give food a brown hue, mimicking the color of cooked or roasted ingredients. It is commonly found in baked goods, soft drinks, sauces, gravies, and confectionery.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some types of caramel color, specifically Class III and Class IV, can contain byproducts like 4-MEI, which has raised questions. However, regulatory bodies like the FDA and EFSA have reviewed caramel color and its byproducts, and have not set specific limits for 4-MEI in food. JECFA has also evaluated caramel color.