Dextrose Caramel Color

Caramel color is made by heating sugars, such as dextrose, under controlled conditions. This process creates a range of brown colors, from light yellow-brown to dark brown. It is a widely used food coloring agent.

Caramel color is added to foods to give them a brown hue, mimicking the color of cooked or roasted ingredients. It is commonly found in baked goods, beverages, sauces, and confectionery.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some types 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 have raised concerns about 4-MEI, regulatory bodies like the FDA and EFSA have reviewed the available evidence and consider it safe at typical consumption levels. California has specific labeling requirements for products containing 4-MEI.