Caramel Color And Artificial Flavor

Caramel color is made by heating sugars (like corn syrup or sucrose) with or without acids, alkalis, or sulfites. Artificial flavor is a general term for any flavoring compound that is not derived from a natural source like a fruit or spice.

Caramel color is used to give foods a brown hue, ranging from light yellow-brown to dark brown. Artificial flavors are used to impart or enhance specific tastes and aromas in foods, often mimicking natural flavors.

Caramel color is generally recognized as safe (GRAS) by the FDA. Some types of caramel color, specifically Class III and IV, can contain small amounts of 4-MEI, a byproduct that has raised concerns. However, regulatory bodies like the FDA and EFSA have reviewed caramel coloring and found it safe at typical consumption levels. JECFA has also evaluated caramel colors.