Each Of The Following: Caramel Color

Caramel color is made by heating sugars, often with acids, alkalis, or sulfites. This process creates a range of brown colors, from light yellow-brown to dark brown. It is one of the oldest and most widely used food colorings.

Caramel color is used to give foods a brown appearance, mimicking the color of cooked or roasted ingredients. It is found in a wide variety of products, including 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 IV, can contain a byproduct called 4-MEI, which has raised concerns. However, regulatory bodies like the FDA and EFSA have reviewed 4-MEI and determined that levels found in food are not a health concern. JECFA has also evaluated caramel colors.