Salt Caramel Color

Salt caramel color is made by heating sugar (usually sucrose) with or without acids, alkalis, or salts to produce a range of brown colors. The process, called caramelization, creates a complex mixture of compounds that give food a brown hue. Different processing conditions yield different shades and flavors of caramel.

Manufacturers use salt caramel color to give foods a rich brown color, ranging from light yellow-brown to dark brown. It is commonly found in baked goods, beverages, confectionery, sauces, and dairy products. It can also contribute a slight caramel flavor.

Salt caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated caramel colors and established acceptable daily intakes. While generally considered safe at typical consumption levels, some caramel colors (specifically Class III and IV, which may involve ammonia or sulfites) have been a subject of research regarding potential byproducts like 4-MEI, though levels in food are generally very low.