High Fructose Corn Syrup Caramel Color

Caramel color is a dark brown food coloring made by heating carbohydrates, typically corn syrup, under controlled conditions. This process can involve acids, alkalis, or sulfites. It is used to give foods and beverages a brown hue, mimicking the color of cooked or roasted ingredients.

Manufacturers add caramel color to provide a consistent brown or amber color in a wide variety of foods and drinks. It is commonly found in sodas, beers, baked goods, sauces, and processed meats. Its primary function is aesthetic, enhancing the visual appeal of products.

Caramel color is permitted for use in the US by the FDA. Some forms of caramel color, specifically Class III and Class IV, are produced using ammonia compounds, which can create a byproduct called 4-MEI. The International Agency for Research on Cancer (IARC) has classified 4-MEI as possibly carcinogenic to humans (Group 2B). However, regulatory bodies like the FDA and the European Food Safety Authority (EFSA) have reviewed caramel color and determined it is safe at typical consumption levels. California has specific labeling requirements for 4-MEI.