Colorant Caramel

Caramel color is a dark brown food coloring made by heating sugars, typically with acids, alkalis, or sulfites. It is one of the most widely used food colorings globally. There are four classes of caramel color, depending on the reactants used during manufacturing.

Caramel color is used to give foods a brown hue, ranging from light yellow-brown to dark brown. It is found in a wide variety of products, including baked goods, soft drinks, sauces, gravies, and confectionery.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some studies have raised concerns about certain compounds, like 4-MEI, which can be formed during the production of some caramel colors. However, regulatory bodies like JECFA and EFSA have evaluated caramel colors and have not set specific numerical limits, indicating they are safe at typical consumption levels. The FDA monitors scientific research on food ingredients.