Caramel Color Sugar

Caramel color is a food coloring made by heating sugars, often with acids, alkalis, or sulfites. The process creates a range of brown shades, from light yellow-brown to dark brown. It is widely used to give foods a brown appearance.

Manufacturers add caramel color to provide or enhance brown hues in a variety of foods and beverages. It is commonly found in baked goods, soft drinks, sauces, gravies, and processed meats. It does not add flavor.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some types of caramel color, specifically Class III and Class IV, can contain byproducts like 4-MEI (4-methylimidazole) during production. While studies in rodents have shown potential health concerns at very high doses, regulatory bodies like the FDA and EFSA have reviewed caramel color and its byproducts. JECFA has also evaluated caramel colors. Evidence does not suggest adverse health effects at typical consumption levels.