Less Than 2% Caramel Color

Caramel color is a dark brown food coloring made by heating sugars, such as corn syrup, dextrose, or invert sugar. This heating process, called caramelization, can be done with or without acids, alkalis, or sulfites, depending on the specific class of caramel color being produced.

Caramel color is used to give foods a brown hue, ranging from light yellow-brown to dark brown. It is commonly found in baked goods, beverages, sauces, gravies, and confectionery.

Caramel color is Generally Recognized As Safe (GRAS) by the FDA. Some types of caramel color, specifically Class III and Class IV, can contain a byproduct called 4-MEI, which has raised concerns. However, regulatory bodies like the FDA and EFSA have reviewed the evidence and determined that typical exposure levels from food are not a health concern. JECFA has also evaluated caramel colors.