Caramel Color Potassium Sorbate

Caramel color is a food coloring made by heating carbohydrates, such as sugar or corn syrup. This process, called caramelization, creates a range of brown colors. Depending on the specific process and reactants used, it can be classified into four classes.

Manufacturers add caramel color to provide or enhance brown coloring in a wide variety of foods and beverages. It is commonly found in baked goods, soft drinks, sauces, gravies, and confectioneries.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some forms of caramel color, specifically Class III and IV, can contain byproducts like 4-MEI, which has raised public concern. However, regulatory bodies like the FDA and EFSA have reviewed caramel color and have not set specific limits on its consumption, finding it safe at typical levels. JECFA has also evaluated caramel color.