Caramel Color Garlic Powder

Caramel color is a food coloring produced by heating sugars, often with acids, alkalis, or sulfites. It can range in color from light yellow to dark brown. The process creates a variety of caramel colors depending on the reactants used.

Manufacturers add caramel color to foods to provide a brown hue, mimicking the color of cooked or roasted ingredients. It is commonly found in baked goods, beverages, sauces, and confectionery.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some types of caramel color (Class III and IV) contain a byproduct called 4-MEI, which has raised concerns. However, regulatory bodies like JECFA and EFSA have evaluated caramel colors, and studies have not shown adverse health effects from consuming them at typical dietary levels. The FDA continues to monitor scientific evidence regarding 4-MEI.