Caramel Color Disodium Inosinate

Caramel color is a dark brown food coloring made by heating sugars. It can be made from various carbohydrate sources, including sucrose, dextrose, invert sugar, maltose, molasses, and starch hydrolysates. Different manufacturing processes (Class I, II, III, IV) use different reactants and conditions, resulting in various shades and properties.

Caramel color is used to give foods a brown hue, mimicking the color of cooked or roasted ingredients. It's found in a wide variety of products, including baked goods, beverages (like sodas and beers), sauces, gravies, and processed meats. It does not add flavor at typical usage levels.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some types of caramel color, specifically Class III and IV, can produce small amounts of 4-MEI (4-methylimidazole) during manufacturing. Regulatory bodies like the FDA and EFSA have reviewed 4-MEI, and while some consumer groups have raised concerns, current scientific evidence does not indicate a significant health risk at the levels typically found in foods. JECFA has also evaluated caramel colors.