Caramel Color
Also listed as E150a, E150b, E150c, E150d, and Caramel Colour.
This is what the ingredient is.
Caramel color is produced by heating sugars (sucrose, glucose, fructose) with or without acids/alkalis. One of the oldest and most widely used food colorings.
Here is why it shows up on the label.
Brown coloring agent used in colas, beer, soy sauce, baked goods, and gravies. Provides characteristic brown color and slight flavor enhancement.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Four classes (I-IV) with different production methods. EFSA ADI varies by class: Class III/IV have concerns. It is approved in the US, Europe, and Canada. with classification requirements.
Here is what research has found.
an FAO/WHO expert committee reviewed safety in 2011. Class III and IV (produced with ammonia) may contain 4-methylimidazole (4-MEI), a potential carcinogen in animal studies. California Prop 65 warning required if 4-MEI exceeds 29 mcg/day.
Here are a few things worth knowing.
Class III and IV caramel color may contain 4-methylimidazole (4-MEI), listed as a possible carcinogen by IARC. Class I and II are considered safer. Some sulfite-containing caramel colors may trigger reactions in sulfite-sensitive individuals.
Sources
- FDA 21 CFR 73.85
- JECFA Monograph 2011
- California OEHHA Prop 65 List
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.