Caramel
This is what the ingredient is.
Plain caramel (Class I) is made by heating sugar without ammonia or sulfites, the simplest form of caramel color.
Here is why it shows up on the label.
Provides brown color and caramel flavor to foods. Used in bakery, confections, and sauces.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it (E150a). It is permitted in many countries worldwide.
Here is what research has found.
Made from simple sugar caramelization. No ammonia used. an FAO/WHO expert committee confirms safety.
Here are a few things worth knowing.
Generally safe. Does not contain the controversial 4-MEI found in some other caramel colors.
Sources
- FDA CFR 21
- EFSA Scientific Opinion
- JECFA Monograph
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.