Caramel Liquid

Caramel color is a dark brown liquid or powder made by heating sugars, often with acids, alkalis, or sulfites. This process, called caramelization, creates a range of colors from light yellow to dark brown. It's used to give foods a rich, brown hue.

Manufacturers add caramel color to provide or restore color in many foods, especially baked goods, beverages, and sauces. It's valued for its ability to create a consistent, appealing brown shade that can be lost during processing. You'll find it in products like cola, soy sauce, bread, and candies.

Caramel color is Generally Recognized As Safe (GRAS) by the FDA for use in food. Some forms of caramel color, specifically Class III and Class IV, can contain small amounts of 4-MEI (4-methylimidazole), a byproduct of the manufacturing process. While some studies have raised concerns about 4-MEI, regulatory bodies like the FDA and EFSA have reviewed the evidence and concluded that current levels in food are safe. JECFA has also evaluated caramel colors.