Burnt Sugar Syrup

Burnt sugar syrup, also known as caramel color, is made by heating sugar until it turns brown. This process can involve adding small amounts of acids, alkalis, or sulfites to control the color and flavor. It is used to give foods a brown hue and a slightly bitter, roasted taste.

Manufacturers use burnt sugar syrup primarily as a coloring agent to achieve various shades of brown in foods and beverages. It can also contribute a subtle caramel flavor. It is commonly found in baked goods, confectionery, sauces, gravies, and alcoholic beverages like beer and whiskey.

Burnt sugar syrup is generally recognized as safe (GRAS) by the FDA for use as a food coloring. Regulatory bodies like JECFA and EFSA have evaluated caramel colors. Some studies have raised questions about certain compounds formed during caramelization, such as 4-MEI, but extensive reviews by regulatory agencies have generally concluded that caramel colors are safe at typical consumption levels. The FDA monitors safety data for food ingredients.