Caramel Color And Sulphur Dioxide

Caramel color is a food coloring made by heating sugars. It can be made from different carbohydrate sources, including sucrose, dextrose, invert sugar, or corn syrup. Sulphur dioxide is a gas used in food processing, often as a preservative.

Caramel color is used to give foods a brown hue, ranging from light yellow-brown to dark brown. Sulphur dioxide is used as a preservative to prevent spoilage and maintain freshness. They are often found together in products like vinegars, sauces, and some baked goods.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some forms of caramel color (Class III and IV) can contain byproducts like 4-MEI, which has raised concerns, but regulatory bodies like the FDA have stated that current levels in food are not a health risk. Sulphur dioxide is permitted by the FDA as a preservative, but it can cause allergic reactions in some individuals, particularly those with asthma. JECFA has evaluated both caramel color and sulphur dioxide.