Cooked Beef Steak Ground And Formed Caramel Color Added

Caramel color is a food coloring made by heating carbohydrates (sugars) with or without acids, alkalis, or salts. This process creates a range of brown colors, from light yellow-brown to dark brown. There are four classes of caramel color, each made with slightly different processing aids.

Manufacturers add caramel color primarily to give foods and beverages a brown color. It is widely used in soft drinks, baked goods, sauces, gravies, and processed meats to enhance their visual appeal.

Caramel color is an FDA-approved food additive. JECFA has evaluated caramel colors and set an acceptable daily intake for all four classes. Some caramel colors (Class III and Class IV) contain a compound called 4-methylimidazole (4-MEI), which has shown some evidence of carcinogenicity in animal studies at very high doses. However, regulatory bodies, including the FDA and EFSA, have stated that typical dietary intake levels of 4-MEI from caramel color are not considered a health concern.