Color: Caramel

Caramel color is a dark brown food coloring made by heating carbohydrates, typically sugars like sucrose or corn syrup. The heating process, called caramelization, creates a range of colors from light yellow to dark brown depending on the temperature and time used. Different types of caramel color are produced using specific reactants, such as acids, alkalis, or sulfites, to achieve desired color intensity and stability.

Caramel color is used to give foods a brown hue, mimicking the color of cooked or roasted ingredients. Manufacturers add it to a wide variety of products, including baked goods, sauces, beverages, and confectionery, to enhance their visual appeal. It is also used in savory items like gravies and processed meats to provide a rich, appetizing color.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Different classes of caramel color are regulated by the FDA. International bodies like JECFA and EFSA have evaluated caramel colors; JECFA has established acceptable daily intakes for certain types. Some studies have raised questions about certain compounds found in some caramel colorings, but regulatory bodies consider them safe at typical consumption levels.