Colored With Caramel

Caramel color is a dark brown food coloring made by heating sugars, such as glucose or fructose, with or without acids, alkalis, or sulfites. This process, called caramelization, creates a range of colors from light yellow to dark brown. It is one of the most widely used food colorings globally.

Caramel color is added to foods and beverages primarily to provide or enhance brown coloration, mimicking natural browning or creating a richer appearance. 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 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 in rodents have raised concerns about high doses of 4-MEI, regulatory bodies like the FDA and EFSA have reviewed the evidence and concluded that current levels in food do not pose a health risk to consumers. The FDA has stated that the levels of 4-MEI found in foods are not expected to cause cancer. JECFA has also evaluated caramel colors.