Caramel Color Potassium Benzoate

Caramel color is a food coloring made by heating sugars, often with acids, bases, or salts. The process creates a range of brown shades, from light yellow-brown to dark brown. It is one of the most widely used food colorings globally.

Manufacturers add caramel color to provide or enhance brown hues in a variety of foods and beverages. It is commonly found in baked goods, gravies, sauces, soft drinks, and confectionery. Its primary function is to give products a visually appealing, consistent color.

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, are produced using ammonia or sulfites, which can create byproducts like 4-MEI. While studies have raised concerns about 4-MEI, the FDA has stated that current levels in food do not pose a health risk. JECFA and EFSA have evaluated caramel colors and established acceptable daily intakes for certain types.