Each Of The Following: Caramel

Caramel is a common food ingredient made by heating sugars, typically sucrose. The heating process causes the sugars to break down and reform into a complex mixture of compounds, resulting in a brown color and a distinct flavor.

Caramel is primarily used as a coloring agent and flavoring in a wide variety of foods. It adds a rich brown hue and a sweet, slightly bitter taste to products like baked goods, candies, desserts, sauces, and beverages.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some forms of caramel color, particularly Class III and IV, can contain small amounts of a byproduct called 4-MEI, which has raised some public concern. However, regulatory bodies like the FDA and EFSA have reviewed the available scientific evidence and have not set specific limits for 4-MEI in caramel color, deeming it safe at typical consumption levels. JECFA has also evaluated caramel colors.