Caramel Colors

Caramel color is a food coloring made by heating sugars, often with acids, alkalis, or sulfites. It is available in four classes, depending on the compounds used during heating. This process creates a range of brown shades from light yellow-brown to dark brown.

Manufacturers use caramel color to give foods a brown appearance or to restore color lost during processing. It is commonly found in baked goods, beverages, sauces, gravies, and desserts.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some classes of caramel color contain byproducts like 4-MEI, which has raised concerns. However, regulatory bodies like JECFA and EFSA have evaluated caramel colors and have not set numeric limits, though they continue to review the science. Evidence on health effects at typical consumption levels is mixed and under ongoing scientific review.