To Maintain Freshness And Caramel Color

Caramel color is a dark brown food coloring made by heating sugars, often with acids, bases, or salts. It is one of the most widely used food colorings globally. The specific manufacturing process determines the type of caramel color and its properties.

Manufacturers use caramel color to give foods a brown hue, mimicking the color of cooked or aged ingredients. It is found in a wide variety of products, including baked goods, beverages, sauces, and yogurts, to enhance visual appeal.

Caramel color is generally recognized as safe (GRAS) by the FDA for use in food. Some types of caramel color, specifically Class III and Class IV, can produce byproducts like 4-MEI during manufacturing. While some studies have raised concerns about 4-MEI, regulatory bodies like the FDA and EFSA have reviewed the available evidence and consider caramel color safe at typical consumption levels. JECFA has also evaluated caramel colors and established acceptable limits for certain byproducts.