606:, 4-MeI in caramel color is allowed up to 250 ppm on a color-adjusted basis, which means 250 ppm maximum for every 0.100 color absorbance of a 0.10% solution at 610 nm. The exposure to 4-MeI at levels present in Class III and IV caramel colors are not expected to be of concern for two reasons. Firstly, 4-MeI does not appear to be genotoxic or metabolized to a reactive metabolite. Secondly, carcinogenic doses of 4-MeI exceed estimates of exposure from the consumption of caramel coloring by several thousand-fold.
630:). As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic caramel coloring or first determine the source for the caramel coloring before consuming the food. Caramel color produced from corn or cane-based materials would be unlikely to contain gluten due to the lack of gliadin in the carbohydrates. North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color, which is highly processed and is generally considered
156:
38:
99:
during food processing and storage. The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale. Caramel color is found in many commercially made foods and beverages, including
1013:
412:(or, tinctorial power) is defined as the absorbance of a 1 mg/mL (0.1% weight/volume) solution in water, measured using a 1 cm light path at a wavelength of 610 nanometers (or 560 nm for tinctorial power). In this case,
1279:
784:
486:, which is the measure of the color hue or red characteristics of the caramel color. It is a function of the absorbance of light of wavelengths 510 and 610 nm. In general, the higher the Tinctorial Power, K
168:
Caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of
473:
402:
390:
Soft drinks and other carbonated beverages, balsamic vinegar, coffee, chocolate syrups, baked goods, cocoa extenders, pet foods, sauces, soups, meat rubs, seasoning blends, and other flavorings
558:
When reacted with sulfites, caramel color may retain traces of sulfite after processing. However, in finished food products, labeling is usually required only for sulfite levels above 10
95:
Caramel color is one of the oldest and most used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to
304:, listed in the table below. Each class consists of a variety of caramels with their own unique properties that make it suitable for use in specific foods and/or beverages.
1260:
1374:
525:(ADI) of Class I caramel color as "not specified"; that of Class II as 0–160 mg/kg body weight; and that of Class III and IV as 0–200 mg/kg body weight.
706:
339:
Whiskey and other high proof alcohols, pet food, cookies, crackers, cereal bars, other baked goods, lemonade products, juice concentrates, and cocoa extenders
1069:
845:
1194:
1171:
1028:
540:
exempt from certification. Unless a food has a standard of identity, caramel color may be safely used in foods generally at levels consistent with "
547:
Caramel color has excellent microbiological stability. Since it is manufactured under very high temperature, high acidity, high pressure, and high
1011:, Anwar, Mohammad H. & Calderon, Marvin, "Emulsions of flavoring oils and process for making same", published 1971-11-23
586:, based on its studies. Additional long-term studies support a conclusion that caramel colors are not carcinogenic. While the US FDA, Canadian
505:. Though the primary function of caramel color is for coloration, it also serves additional functions. In soft drinks, it can function as an
272:
Caramel color molecules carry either positive or a negative charges depending upon the reactants used in their manufacture. Problems such as
1361:
292:
Internationally, the United Nation's Joint Food and
Agriculture Organization/World Health Organization Expert Committee on Food Additives (
574:(IPCS) concluded that commercially produced caramel color has the same toxicological properties as caramel produced by cooking or heating
602:, thus legally including it in the category of chemicals "known to the state to cause cancer or reproductive toxicity". According to the
1380:
929:
430:
1386:
571:
529:
732:
269:
esters of fatty acids, may be used as processing aids during manufacture. Its color ranges from pale yellow to amber to dark brown.
152:, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.
839:
955:
1340:
1291:
758:
578:, except for those prepared using ammonium (Class III and IV). The IPCS has concluded that caramel color does not exhibit
336:
Strong aftertaste and mild aroma; color ranges from yellow to red; stable in alcohol, tannin, and salt-rich environments
899:
712:
513:" and its light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages.
17:
651:
296:) recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its own
1078:
599:
1207:
870:
587:
533:
88:, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark
1234:
591:
297:
1211:
421:
1043:
1409:
1371:
541:
387:
Very mild flavor and aroma; rich dark brown color; stable in alcohol, tannin, and acid-rich environments
356:
Tea, wine, rum, whiskey, brandy, cognac, sherry, some vinegars, light cake mixes, and other snack foods
1306:
1307:"International Technical Caramel Association Industry Position Statement on Gluten Free Caramel Color"
1008:
273:
810:
1027:
Kamuf, William; Nixon, Alexander R.; Parker, Owen D.; Barnum, G. Campbell Jr. (March–April 2003).
405:
Wafer sticks containing caramel color are common in Greece, Turkey, Indonesia and other countries.
1404:
1163:
598:(4-MeI), a compound formed in the manufacture of Class III and IV caramel colors, in the state's
522:
493:
Various other indices are in use around the world and there are conversion factors between them.
284:
can be eliminated with the use of a properly charged caramel color for the intended application.
1359:
1230:
Scientific
Opinion on the re-evaluation of caramel colours (E 150 a, b, c, d) as food additives
614:
Caramel coloring may be derived from a variety of source products that are themselves common
31:
1390:
1329:
1101:
1358:
Joint FAO/WHO Expert
Committee on Food Additives (JECFA) specification for Caramel Colours
736:
603:
594:(EFSA) have found caramel color safe for use in food and beverages, California has listed
8:
935:
242:
226:
995:
234:
218:
1286:(8, S1 ed.), The United States Pharmacopeial Convention, 2012, pp. 202–208,
1336:
1287:
1145:
595:
559:
262:
230:
186:
96:
1228:
849:
1135:
991:
548:
483:
238:
222:
137:
101:
73:
961:
868:
762:
649:
1365:
579:
206:
108:, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as
159:
In East Asia, the demand for caramel color in sauces exceeds that for beverages.
537:
401:
373:
Beer, cereal, pet food, licorice, confectionery, and gravy, soy, and BBQ sauce
202:
129:
77:
1140:
1398:
1203:
552:
281:
198:
57:
907:
1149:
583:
510:
277:
178:
61:
370:
Sweet aroma; red-brown color; stable in alcohol and salt-rich environments
982:
Grover, D. W. (1968), "The measurement and character of caramel colour",
659:
631:
619:
246:
214:
210:
194:
128:, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts,
125:
1126:
Vollmuth, Thomas A. (January 2018), "Caramel color safety – An update",
37:
506:
85:
878:
367:
Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel
353:
Mild flavor and aroma; exceptional red tone; good stability in alcohol
258:
250:
133:
615:
301:
266:
190:
174:
170:
81:
1254:
468:{\displaystyle {\text{Color intensity}}={\frac {100\times A}{TS}}}
869:
International
Technical Caramel Association (ITCA) (2017-04-25).
650:
International
Technical Caramel Association (ITCA) (2015-12-08).
623:
575:
502:
254:
182:
149:
121:
680:
482:
of the caramel color is also important. This is defined by the
384:
Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel
155:
117:
109:
69:
622:(from wheat), malt syrup (in general derived from barley), or
45:
account for three-quarters of the demand for caramel coloring.
1335:(Revised-Expanded ed.). Case Nutrition Consulting, Inc.
293:
141:
89:
627:
145:
105:
65:
42:
1370:
113:
197:, and fractions thereof. The acids that may be used are
786:
GENERAL STANDARD FOR FOOD ADDITIVES CODEX STAN 192-1995
490:, the lower the Hue Index and the lower the red tones.
1164:"US regulators dispute finding of cancer-causing soda"
1026:
984:
International
Journal of Food Science & Technology
433:
551:, it is essentially sterile, as it will not support
509:
to help inhibit the formation of certain types of "
1328:
467:
1196:Letter from Director of Bureau of Chemical Safety
934:, Sethness-Roquette Caramel Color, archived from
931:Physical and Chemical Properties of Caramel Color
711:, Master of Malt Blog, 2011-03-18, archived from
120:, chocolate-flavored confectionery and coatings,
1396:
1331:Gluten-Free Diet: A Comprehensive Resource Guide
532:(FDA) classifies and regulates caramel color in
811:"Choosing the Best Caramel Color for Soy Sauce"
333:Plain caramel, caustic caramel, spirit caramel
1007:
1387:International Programme on Chemical Safety
1161:
572:International Programme on Chemical Safety
530:United States Food and Drug Administration
1139:
900:"Select the Appropriate Class of Caramel"
1125:
400:
154:
64:(sugars), in general in the presence of
36:
30:"E150" redirects here. For the car, see
144:and dressings, soft drinks (especially
14:
1397:
1121:
1119:
981:
733:"Zapp's Potato Chips Ingredient Lists"
496:
124:, decorations, fillings and toppings,
1174:from the original on 1 September 2012
1067:
834:
832:
681:"Other Applications: Cocoa/Chocolate"
1326:
319:Properties, qualities, and benefits
1383:(26 July 1995) on food color purity
1192:
1116:
871:"A Deeper Dive into Caramel Colors"
521:Internationally, JECFA has set the
24:
996:10.1111/j.1365-2621.1968.tb01472.x
829:
60:. It is made by heat treatment of
25:
1421:
609:
287:
841:FCC 7 Monographs / Caramel / 165
761:. M.A. Gedney Co. Archived from
1320:
1299:
1280:"FCC Monographs: Caramel Color"
1272:
1247:
1221:
1208:Health Products and Food Branch
1186:
1162:Yukhananov, Anna (5 Mar 2012).
1155:
1094:
1061:
1020:
1001:
975:
960:, DD Williamson, archived from
948:
922:
906:. DD Williamson. Archived from
892:
685:Caramel Color Application Guide
588:Health Products and Food Branch
253:(including mono- and dibasic),
1235:European Food Safety Authority
862:
817:. DD Williamson. 7 August 2010
803:
777:
751:
725:
708:Can you taste E150a in whisky?
699:
673:
643:
592:European Food Safety Authority
233:hydroxides; and the salts are
13:
1:
637:
565:
555:unless in a dilute solution.
163:
1193:Lee, Barbara (15 Nov 2011),
1128:Food and Chemical Toxicology
1029:"Overview of Caramel Colors"
735:. Zapps, Inc. Archived from
7:
1372:Code of Federal Regulations
1170:. Washington: Reuters.com.
652:"Benefits of Caramel Color"
542:good manufacturing practice
27:Water soluble food coloring
10:
1426:
1352:
1042:(2): 64–69. Archived from
416:stands for absorbance and
132:, glucose tablets, gravy,
29:
1141:10.1016/j.fct.2017.12.004
1134:(January 2018): 578–596,
957:EBC's & Caramel Color
516:
396:
523:Acceptable Daily Intake
350:Caustic sulfite caramel
217:acids; the alkalis are
1327:Case, Shelley (2008).
469:
406:
160:
76:, in a process called
46:
1077:, FAO, archived from
470:
404:
158:
40:
32:Toyota Corolla (E150)
1379:European Commission
1314:www.caramelfacts.org
1284:Food Chemicals Codex
1049:on 23 September 2015
875:www.caramelfacts.org
792:, Codex Alimentarius
759:"Sweet Pickle Chips"
656:www.caramelfacts.org
604:Food Chemicals Codex
534:Title 21 CFR § 73.85
431:
501:Caramel color is a
497:Additional function
243:potassium carbonate
80:. It is more fully
56:is a water-soluble
1410:E-number additives
1381:Directive 95/45/EC
1364:2012-03-21 at the
1237:(EFSA), 2011-03-08
1106:, IPCS, 2010-09-21
1036:Cereal Foods World
465:
407:
263:Antifoaming agents
161:
47:
1342:978-1-897010-54-9
1293:978-1-936424-06-1
904:Select Your Class
765:on 1 October 2016
596:4-Methylimidazole
463:
437:
394:
393:
97:light degradation
18:Caramel colouring
16:(Redirected from
1417:
1389:INCHEM Database
1347:
1346:
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1210:, archived from
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964:on 20 March 2016
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926:
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877:. Archived from
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677:
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658:. Archived from
647:
618:, namely starch
553:microbial growth
549:specific gravity
484:Linner Hue Index
474:
472:
471:
466:
464:
462:
454:
443:
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307:
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54:caramel coloring
21:
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1366:Wayback Machine
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1103:CARAMEL COLOURS
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436:Color intensity
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410:Color intensity
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313:INS / E number
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130:fruit preserves
41:Beverages like
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1256:Proposition 65
1246:
1220:
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1115:
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1068:JECFA (2011),
1060:
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990:(4): 311–323,
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78:caramelization
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1316:. April 2017.
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1289:
1285:
1281:
1275:
1262:
1258:
1257:
1250:
1236:
1232:
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1224:
1217:on 2013-05-11
1213:
1209:
1205:
1204:Health Canada
1198:
1197:
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1173:
1169:
1165:
1158:
1151:
1147:
1142:
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1133:
1129:
1122:
1120:
1105:
1104:
1097:
1084:on 2012-11-08
1080:
1073:
1072:
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1045:
1041:
1037:
1030:
1023:
1010:
1004:
997:
993:
989:
985:
978:
963:
959:
958:
951:
938:on 2012-08-24
937:
933:
932:
925:
910:on 2013-06-24
909:
905:
901:
895:
881:on 2022-12-02
880:
876:
872:
865:
852:on 2008-03-27
851:
847:
843:
842:
835:
833:
816:
812:
806:
788:
787:
780:
764:
760:
754:
739:on 2013-12-03
738:
734:
728:
715:on 2016-10-02
714:
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686:
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676:
662:on 2022-08-08
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621:
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570:In 2010, the
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86:caramel candy
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62:carbohydrates
59:
58:food coloring
55:
51:
50:Caramel color
44:
39:
33:
19:
1375:21 CFR 73.85
1330:
1322:
1313:
1301:
1283:
1274:
1264:, retrieved
1255:
1249:
1239:, retrieved
1229:
1223:
1212:the original
1195:
1188:
1176:. Retrieved
1167:
1157:
1131:
1127:
1108:, retrieved
1102:
1096:
1086:, retrieved
1079:the original
1070:
1063:
1051:. Retrieved
1044:the original
1039:
1035:
1022:
1003:
987:
983:
977:
966:, retrieved
962:the original
956:
950:
940:, retrieved
936:the original
930:
924:
912:. Retrieved
908:the original
903:
894:
883:. Retrieved
879:the original
874:
864:
854:, retrieved
850:the original
840:
819:. Retrieved
815:ddwcolor.com
814:
805:
794:, retrieved
785:
779:
767:. Retrieved
763:the original
753:
741:. Retrieved
737:the original
727:
717:, retrieved
713:the original
707:
701:
689:. Retrieved
684:
675:
664:. Retrieved
660:the original
655:
645:
620:hydrolysates
613:
584:mutagenicity
569:
557:
546:
527:
520:
500:
492:
479:
477:
422:total solids
417:
413:
409:
408:
381:150d / E150d
364:150c / E150c
347:150b / E150b
330:150a / E150a
316:Description
291:
278:flocculation
271:
267:polyglycerol
195:hydrolysates
179:invert sugar
167:
126:potato chips
94:
53:
49:
48:
632:gluten-free
420:stands for
247:bicarbonate
177:(glucose),
148:), sweets,
1399:Categories
1266:2012-01-16
1241:2012-01-16
1110:2012-01-19
1088:2012-10-29
1009:US 3622343
942:2009-04-26
885:2018-01-02
856:2011-11-07
719:2016-09-30
687:. Sethness
666:2018-01-02
638:References
566:Toxicology
507:emulsifier
480:color tone
265:, such as
207:phosphoric
187:malt syrup
164:Production
616:allergens
544:" (GMP).
449:×
282:migration
259:bisulfite
251:phosphate
227:potassium
203:sulfurous
193:, starch
134:ice cream
1362:Archived
1172:Archived
1150:29222054
322:Used in
302:E number
235:ammonium
219:ammonium
199:sulfuric
191:molasses
175:dextrose
171:fructose
122:custards
82:oxidized
1353:Sources
1168:Reuters
624:lactose
576:sucrose
503:colloid
255:sulfate
231:calcium
183:sucrose
150:vinegar
138:pickles
102:batters
70:alkalis
1339:
1290:
1178:29 Oct
1148:
1015:
821:11 Jun
796:19 Mar
769:25 Nov
743:25 Nov
691:25 Nov
626:(from
517:Safety
310:Class
257:, and
241:, and
239:sodium
229:, and
223:sodium
215:citric
213:, and
211:acetic
142:sauces
118:whisky
116:, and
110:brandy
1310:(PDF)
1261:OEHHA
1215:(PDF)
1200:(PDF)
1082:(PDF)
1075:(PDF)
1053:9 Aug
1047:(PDF)
1032:(PDF)
968:9 Apr
914:9 Apr
790:(PDF)
397:Color
294:JECFA
280:, or
146:colas
90:brown
84:than
74:salts
72:, or
66:acids
43:colas
1337:ISBN
1288:ISBN
1180:2012
1146:PMID
1055:2012
970:2013
916:2013
823:2015
798:2021
771:2013
745:2013
693:2013
628:milk
590:and
528:The
511:floc
488:0.56
478:The
300:and
106:beer
1136:doi
1132:111
992:doi
846:FCC
582:or
560:ppm
446:100
361:III
298:INS
114:rum
52:or
1401::
1312:.
1282:,
1259:,
1233:,
1206:,
1202:,
1166:.
1144:,
1130:,
1118:^
1040:48
1038:.
1034:.
986:,
902:.
873:.
844:,
831:^
813:.
683:.
654:.
634:.
562:.
424:.
418:TS
378:IV
344:II
276:,
261:.
249:,
245:,
237:,
225:,
221:,
209:,
205:,
201:,
189:,
185:,
181:,
173:,
140:,
136:,
112:,
104:,
92:.
68:,
1345:.
1182:.
1138::
1057:.
994::
988:3
918:.
888:.
825:.
773:.
747:.
695:.
669:.
460:S
457:T
452:A
440:=
414:A
327:I
34:.
20:)
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