Citric Acid Caramel Color

Caramel color is a food coloring made by heating carbohydrates, such as sugar, with or without acids, alkalis, or sulfites. Citric acid caramel color is a specific type of caramel color produced using citric acid during the heating process. It is a dark brown liquid or powder used to give foods a brown hue.

Manufacturers use caramel color to add or restore color to foods, especially in baked goods, beverages, and sauces. It is commonly found in products like soft drinks, beer, soy sauce, and baked goods to provide a consistent brown appearance.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated caramel colors. Some studies have raised concerns about certain compounds, like 4-MEI, which can be present in some caramel colors, but these are typically found at very low levels in consumed foods. The FDA continues to monitor scientific evidence on food additives.