Caramelized Sugars

Caramelized sugars are made by heating sugars, such as sucrose or glucose, until they turn brown. This process, called caramelization, creates a rich, deep brown color and a complex, slightly bitter flavor.

Manufacturers use caramelized sugars as a natural browning agent and flavor enhancer. They add a warm, toasty taste and a rich color to a variety of foods, including baked goods, desserts, sauces, and confectionery.

Caramelized sugars are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are primarily a source of carbohydrates. Regulatory bodies like JECFA and EFSA have evaluated caramel colors, which are derived from caramelized sugars, and have established acceptable daily intake levels. Evidence does not suggest adverse health effects from typical consumption of caramelized sugars.