# https://caramelfacts.org llms-full.txt ## Caramel Color Facts # It's a feast for your eyes! We all want food that looks as delicious as it tastes -- and for many of your favorite meals, snacks, and drinks, caramel color makes it happen! [LEARN MORE](https://www.caramelfacts.org/History.html) ![](https://www.caramelfacts.org/images/Benefits_Static.png) # BENEFITS Plate appeal -- and so much more. Consumers like you aren't the only ones who like what caramel color brings to the table. Food, beverage and pharmaceutical companies do, too. That's because it blends easily with lots of products, and can help create an amazing palette of colors ranging from pale yellow to deep brown. [SEE MORE BENEFITS](https://www.caramelfacts.org/Benefits.html) ![](https://www.caramelfacts.org/images/History_Static.png) # HISTORY **Used for hundreds of years, in hundreds of foods today.** Caramel color has been in foods people have consumed for many generations. In modern times, it has enabled commercial food producers to offer products with predictable characteristics that consumers expect. Get the story about how caramel color became important in kitchens, dining rooms and restaurants everywhere. [READ THE HISTORY LESSON](https://www.caramelfacts.org/History.html) ![](https://www.caramelfacts.org/images/Safety_Static.png) # SAFETY **Experts agree: Caramel color is safe.** The world's leading food safety authorities -- including the U.S. Food and Drug Administration, the World Health Organization and regulators across the European Union and Japan -- regard caramel color as an acceptable food additive. Dozens of food scientists have given their approval, as well. All you have to do is enjoy! [GET THE FACTS](https://www.caramelfacts.org/Safety.html) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/###) ## History of Caramel Color ![](https://www.caramelfacts.org/images/SafetyC_570x570.jpg) ## WHAT IS CARAMEL COLOR, AND WHY IS IT SO APPEALING? We’re the International Technical Caramel Association (ITCA). We make sure that people around the world can keep enjoying the pleasing caramel colors they’ve come to expect in the goods they buy. And we’ve created this site to show you how versatile caramel color is. We all want food that looks as delicious as it tastes – and for many of your favorite meals, snacks, and drinks, caramel color makes it happen! Caramel color has been in the foods people have consumed for many generations. In modern times, it has enabled commercial food producers to offer products with predictable characteristics that consumers expect. In ancient times, color additives made from vegetable and mineral sources were used to color foods, drugs, and cosmetics. These additives included paprika, turmeric, saffron, copper sulfate, and oxides (iron and lead). To cite some examples, the early Egyptians added colors to powders, face paints, and hair dyes; there’s evidence that wine was colored beginning in at least 300 B.C., and soy sauce has been a mainstay in foods worldwide for centuries. The first recorded instance of caramel color being manufactured and used widely, however, fast forward to the 19th century. That’s when caramel color started gaining acceptance in the brewing industry as a food additive. Decades later, in the early 20th century, when sales of cola drinks were rising rapidly, caramel color was in use by beverage manufacturers of all sizes. Today, caramel color helps provide visual consistency to almost every segment of the food industry. Approximately one in 20 food items you can find in your local supermarket currently incorporates caramel color! Visit our [Benefits](https://www.caramelfacts.org/History.html#) page for a closer look. [Research](https://www.caramelfacts.org/Research.html) [Safety](https://www.caramelfacts.org/Safety.html) [Benefits](https://www.caramelfacts.org/Benefits.html) [Resources](https://www.caramelfacts.org/Resources.html) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/History.html###) ## Types of Caramel Colors ![](https://www.caramelfacts.org/images/Benefits_Slider11_570x570.jpg) ## A Deeper Dive into Caramel Colors Caramel color can be derived from a variety of food-grade carbohydrates including dextrose, malt syrup, molasses, and starch hydrolysates. The carbohydrate is processed to produce one of four types of caramel color (i.e., Class I, II, III, and IV). Each class consists of a variety of caramels with their own unique properties that make it suitable for particular applications. Class I caramel, also known as plain caramel, has a strong aftertaste and mild aroma. Caramel within this class can range in color from yellow to red. Class I caramel colors are stable in alcohol, tannin, and salt-rich environments, making them ideal food additives for whiskies, liqueurs, lemonade products, poultry coatings, juice concentrates, sauces, and cocoa extenders. Class II caramel colors offer an exceptional red tone, as well as a mild flavor profile and aroma. As with Class I, Class II caramel colors exhibit good stability in alcohol, so they are often found in alcohol, such as wine, rum, liqueurs, and brandy. Class II caramels can also be found in light cake mixes and other snack foods. Caramels within Class III have a sweet like aroma. Class III caramel color is used in a wide variety of applications, including cereal, beer, pet food, licorice, and gravy, soy, and BBQ sauce, due to its stability in alcohol and salt-rich environments and red-brown coloring. The most common and most versatile of the caramel colors is Class IV. Caramels within this class have a very mild aroma and flavor profile, and a rich dark brown color. Their stability in alcohol, tannin, and acid-rich environments make Class IV caramels ideal food additives for the widest variety of applications. These versatile caramel colors are often added to balsamic vinegar, coffee, chocolate syrups, soft drinks and other carbonated beverages, baked goods, cocoa extenders, pet foods, sauces, soups, meat rubs, seasoning blends, and other flavorings. [History](https://www.caramelfacts.org/History.html) [Safety](https://www.caramelfacts.org/Safety.html) [Benefits](https://www.caramelfacts.org/Benefits.html) [Resources](https://www.caramelfacts.org/Resources.html) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/Types.html###) ## Benefits of Caramel Color - ![](https://www.caramelfacts.org/images/checkmark.png) Baked goods (e.g., brown breads, buns) - ![](https://www.caramelfacts.org/images/checkmark.png) Beer - ![](https://www.caramelfacts.org/images/checkmark.png) Breakfast bars / cereals - ![](https://www.caramelfacts.org/images/checkmark.png) Chocolate-flavored confectionary - ![](https://www.caramelfacts.org/images/checkmark.png) Cookies - ![](https://www.caramelfacts.org/images/checkmark.png) Custards - ![](https://www.caramelfacts.org/images/checkmark.png) Dessert gelatins / mixes - ![](https://www.caramelfacts.org/images/checkmark.png) Doughnuts - ![](https://www.caramelfacts.org/images/checkmark.png) Fish and shellfish spreads - ![](https://www.caramelfacts.org/images/checkmark.png) Frozen desserts - ![](https://www.caramelfacts.org/images/checkmark.png) Fruit preserves - ![](https://www.caramelfacts.org/images/checkmark.png) Ice cream - ![](https://www.caramelfacts.org/images/checkmark.png) Liquor and spirits (e.g., brandy, rum, whiskey) - ![](https://www.caramelfacts.org/images/checkmark.png) Cooked meat and poultry - ![](https://www.caramelfacts.org/images/checkmark.png) Pet food - ![](https://www.caramelfacts.org/images/checkmark.png) Potato chips - ![](https://www.caramelfacts.org/images/checkmark.png) Gravies and dressings - ![](https://www.caramelfacts.org/images/checkmark.png) Spices and seasonings - ![](https://www.caramelfacts.org/images/checkmark.png) Soft drinks / colas - ![](https://www.caramelfacts.org/images/checkmark.png) Soups - ![](https://www.caramelfacts.org/images/checkmark.png) Flavored teas - ![](https://www.caramelfacts.org/images/checkmark.png) Vinegar ![](https://www.caramelfacts.org/images/SafetyC_570x570.jpg) ### THE BENEFITS OF CARAMEL COLOR Caramel color has been a "go-to" ingredient in many countries for centuries. It can enhance naturally occurring colors, correct natural variations in color, and replace color that is lost to light degradation during food processing and storage. Caramel colors can produce yellow, reddish, light brown, dark brown and black hues. The addition of caramel color helps consumers enjoy a predictable appearance of packaged foods and beverages. It reduces batch-to-batch color variation resulting from food processing. This helps consumers to visually experience consistency in their favorite products. In short, caramel color is a crowd-pleaser. More than 30 categories of foods and beverages now contain caramel color -- and without it, various items in the following categories might be a lot less appetizing at first sight. ## The BENEFITS OF CARAMEL COLOR Caramel color has been a “go-to” ingredient in many countries for centuries. It can enhance naturally occurring colors, correct natural variations in color, and replace color that is lost to light degradation during food processing and storage. Caramel colors can produce yellow, reddish, light brown, dark brown and black hues. The addition of caramel color helps consumers enjoy a predictable appearance of packaged foods and beverages. It reduces batch-to-batch color variation resulting from food processing. This helps consumers to visually experience consistency in their favorite products. In short, caramel color is a crowd-pleaser. More than 30 categories of foods and beverages now contain caramel color—and without it, various items in the following categories might be a lot less appetizing at first sight. | | | | --- | --- | | ![](https://www.caramelfacts.org/images/checkmark.png) | Baked goods (e.g., brown breads, buns) | | ![](https://www.caramelfacts.org/images/checkmark.png) | Beer | | ![](https://www.caramelfacts.org/images/checkmark.png) | Breakfast bars / cereals | | ![](https://www.caramelfacts.org/images/checkmark.png) | Chocolate-flavored confectionary | | ![](https://www.caramelfacts.org/images/checkmark.png) | Cookies | | ![](https://www.caramelfacts.org/images/checkmark.png) | Custards | | ![](https://www.caramelfacts.org/images/checkmark.png) | Dessert gelatins / mixes | | ![](https://www.caramelfacts.org/images/checkmark.png) | Doughnuts | | ![](https://www.caramelfacts.org/images/checkmark.png) | Fish and shellfish spreads | | ![](https://www.caramelfacts.org/images/checkmark.png) | Frozen desserts | | ![](https://www.caramelfacts.org/images/checkmark.png) | Fruit preserves | | ![](https://www.caramelfacts.org/images/checkmark.png) | Ice cream | | | | | --- | --- | | ![](https://www.caramelfacts.org/images/checkmark.png) | Liquor and spirits (e.g., brandy, rum, whiskey) | | ![](https://www.caramelfacts.org/images/checkmark.png) | Cooked meat and poultry | | ![](https://www.caramelfacts.org/images/checkmark.png) | Pet food | | ![](https://www.caramelfacts.org/images/checkmark.png) | Potato chips | | ![](https://www.caramelfacts.org/images/checkmark.png) | Gravies and dressings | | ![](https://www.caramelfacts.org/images/checkmark.png) | Spices and seasonings | | ![](https://www.caramelfacts.org/images/checkmark.png) | soft drinks / colas | | ![](https://www.caramelfacts.org/images/checkmark.png) | Soups | | ![](https://www.caramelfacts.org/images/checkmark.png) | Flavored teas | | ![](https://www.caramelfacts.org/images/checkmark.png) | Vinegar | So the next time you’re admiring a perfectly cooked meal, searching your pantry for a snack, or filling a bowl for the family dog, remember that caramel color may have played a part! [History](https://www.caramelfacts.org/History.html) [Safety](https://www.caramelfacts.org/Safety.html) [Types](https://www.caramelfacts.org/Types.html) [Resources](https://www.caramelfacts.org/Resources.html) So the next time you're admiring a perfectly cooked meal, searching your pantry for a snack, or filling a bowl for the family dog, remember that caramel color may have played a part! ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/Benefits.html###) ## Caramel Color Safety ![](https://www.caramelfacts.org/images/ITCA_body_safety_02.jpg) ## SAFETY OF CARAMEL COLORING There are two reasons why caramel color has been approved for use worldwide: It works. And it’s safe. Leading public health organizations and regulatory agencies, including the U.S. Food and Drug Administration (FDA), the World Health Organization (WHO), Codex Alimentarius, the European Food Safety Authority (EFSA) and Health Canada (HC), have all reviewed and deemed these colors safe. In this section, you can learn more about caramel color from both a [research](https://www.caramelfacts.org/Research.html) and [regulatory](https://www.caramelfacts.org/Regulatory.html) perspective. Should You Worry About Caramel Color As A Health Risk? Some consumer advocacy groups have raised concerns about a chemical compound called 4-MEI that is present in very low levels in class III and IV caramel colors. This compound forms naturally during normal cooking processes — such as roasting coffee beans, baking bread, and caramelizing sugar during caramel color manufacturing. The U.S. Food and Drug Administration (FDA) [states](https://www.fda.gov/food/food-additives-petitions/questions-answers-about-4-mei#:~:text=Is%20there%20a%20risk%20from,the%20levels%20expected%20in%20food) that it “has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.” The European Food Safety Authority (EFSA) states that, in its assessment, “the highest exposure level to 4-MEI that could result from the consumption of foods containing E150c \[caramel color class III\] and E150d \[caramel color class IV\] did not give rise to concern.” In other words, the everyday consumption of caramel color is not expected to present a health concern. The FDA is not recommending that consumers change their diets because of concerns about 4-MEI. To learn more, visit [www.foodinsight.org](http://www.foodinsight.org/) and search for “caramel color.” [History](https://www.caramelfacts.org/History.html) [Research](https://www.caramelfacts.org/Research.html) [Benefits](https://www.caramelfacts.org/Benefits.html) [Resources](https://www.caramelfacts.org/Resources.html) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/Safety.html###) ## Caramel Color Regulation ![](https://www.caramelfacts.org/images/Benefits_Slider6_570x570.jpg) ## SAFETY CARAMEL COLOR: REGULATORY **_How_** **_Is Caramel Color Regulated Around The World?_** Caramel color is regulated as a color additive. Prominent public health agencies, including the U.S. Food and Drug Administration (FDA), the World Health Organization (WHO), Codex Alimentarius, the European Food Safety Authority (EFSA) and Health Canada (HC), all provide oversight for caramel color in their respective countries, regions, or globally. Under the U.S. Federal Food, Drug, and Cosmetic Act (FD&C Act), all color additives must be approved by FDA before they may be used in foods, drugs, cosmetics, or certain medical devices, or on the human body. FDA classifies approved color additives as either subject to certification or exempt from certification. Both types of additives must meet the same safety standard prior to their approval for use in foods. Certified color additives ( _i.e._, color additives subject to certification) are synthetically produced (or human made) and used widely, because they impart an intense, uniform color, are less expensive, and blend more easily to create a variety of hues. There are seven certified color additives approved for use in foods called “FD&C” color additives, because they also may be used in drugs and cosmetics. For example, FD&C Yellow No. 6\. A complete list of FDA-certified color additives is available on [FDA’s website](https://www.fda.gov/food/food-additives-and-gras-ingredients-information-consumers/types-food-ingredients). Color additives that are exempt from certification generally include dyes and pigments derived from natural sources such as vegetables, minerals, or animals. Examples of certification exempt color additives include annatto extract (yellow), dehydrated beets (bluish-red to brown), caramel (yellow to tan), beta-carotene (yellow to orange), and grape skin extract (red or purple). Caramel colors fall into the latter category and are exempt from certification. **_Should_** **_You Worry About Caramel Color As A Health Risk?_** Some consumer advocacy groups have raised concerns about a chemical compound called 4-MEI, that is present in very low levels in class III and IV caramel colors. This compound forms naturally during normal cooking processes — such as roasting coffee beans, baking bread, and caramelizing sugar during caramel color manufacturing. The U.S. Food and Drug Administration (FDA) states that it “has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.” The European Food Safety Authority (EFSA) states that, in its assessment, “the highest exposure level to 4-MEI that could result from the consumption of foods containing E150c \[caramel color class III\] and E150d \[caramel color class IV\] did not give rise to concern.” In other words, the everyday consumption of caramel color is not expected to present a health concern. Regulators, as well as commercial food and color manufacturers, continue their efforts to understand and control 4-MEI. In the interim, the FDA is not recommending that consumers change their diets because of concerns about 4-MEI. To learn more, visit [www.foodinsight.org](http://www.foodinsight.org/) and search for “caramel color.” **_How_** **_Can You Tell What Food Products Contain Caramel Color?_** You can find out if caramel color is used in a food or beverage by simply looking at the ingredients list on the package. Every food that contains added color is required to list it on the label either by name, such as “caramel color,” or by a phrase, such as “artificial color” or “color added.” (The terms “artificial color” and “color added” don’t necessarily mean that caramel coloring is present in a food. A variety of other color ingredients are also commonly used in food, and may have been incorporated.) [History](https://www.caramelfacts.org/History.html) [Safety](https://www.caramelfacts.org/Safety.html) [Benefits](https://www.caramelfacts.org/Benefits.html) [Resources](https://www.caramelfacts.org/Resources.html) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/Regulatory.html###) ## Caramel Color Resources ![](https://www.caramelfacts.org/images/Resource_570x570.jpg) ### Sample Title Sample Text ![](https://www.caramelfacts.org/images/Benefits_Slider13_570x570.jpg) ### Sample Title Sample Text ![](https://www.caramelfacts.org/images/Benefits_Slider20_570x570.jpg) ## Additional Information | | | | --- | --- | | • | [**_How Is “Caramel Color” Made?_**](https://www.caramelfacts.org/files/00269972.pdf) | | • | [**_ITCA Frequently Asked Questions on Caramel Color_**](https://www.caramelfacts.org/files/00263800.pdf) | | • | [**_“Caramel color safety – An update,” Food and Chemical Toxicology, January 2018_**](https://www.caramelfacts.org/files/00229294.pdf) | | • | [**_U.S. Food and Drug Administration (FDA): Questions & Answers on Caramel Coloring and 4-MEI_**](http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm364184.htm) | | • | [**_European Food Safety Authority (EFSA): EFSA reviews safety of caramel colours_**](http://www.efsa.europa.eu/en/press/news/ans110308) | | • | [**_Flavor & Extract Manufacturers Association (FEMA)_**](https://www.femaflavor.org/home) | | • | [**_International Food Information Council Foundation_**](http://www.foodinsight.org/) | | • | [**_European Technical Caramel Association (EUTECA)_**](https://euteca.org/) | | • | [**_Sethness Roquette: Frequently Asked Questions About Caramel Color_**](http://www.sethness.com/caramel_color_facts/faqs.php) | | • | [**_International Technical Caramel Association Industry Position Statement – U.S. Labeling of Caramel Color versus EU Burnt Sugar_**](https://www.caramelfacts.org/files/00143718.pdf) | | • | [**_EUTECA Decision-Tree: How to distinguish between Caramel Colour I/E150a (food additive colour) and Burnt Sugar (aromatic foodstuff)_**](https://euteca.org/wp-content/uploads/2020-Revised-decision-tree-adopted-at-2017-AGM.pdf) | | • | [**_International Technical Caramel Association Industry Position Statement – Gluten Free Caramel Color_**](https://www.caramelfacts.org/files/00198870.pdf) | Now that you’ve learned about caramel color’s history, benefits and many potential uses, there’s plenty more to explore! Click the links in any of the sections below. [History](https://www.caramelfacts.org/History.html) [Safety](https://www.caramelfacts.org/Safety.html) [Benefits](https://www.caramelfacts.org/Benefits.html) [Research](https://www.caramelfacts.org/Research.html) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/Resources.html###) ## Contact ITCA CONTACT International Technical Caramel Association 2200 Pennsylvania Ave. N.W. Suite 100W Washington, D.C. 20037 Tel: 202-833-6580 Email: [info@caramelfacts.org](mailto:info@caramelfacts.org) ![](https://www.caramelfacts.org/images/bccm-logo2.png) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/Contact.html###) ## Join ITCA ![](https://www.caramelfacts.org/images/member03_570x570.jpg) ## About ITCA As a trade association composed of producers and users of caramel colors and related trade associations, the International Technical Caramel Association (ITCA) focuses its efforts on the stewardship and safety of caramel colors and promoting the development of their production, processing, and use. Initially established in 1976, ITCA continues to serve as a voice for the caramel color industry by collaborating with related organizations and associations on issues pertaining to caramel color, conducting scientific research to support the safe use of caramel colors, and engaging in public communications that demonstrate the results of those studies. ### MEMBERS #### ITCA Member Organizations Aipu Food Industry, Co., Ltd The Coca-Cola Company Fabrica Justo Givaudan Sense Colour Ingredion Mexico S.A. de C.V. Japan Caramel Industrial Association Nigay PepsiCo San Soon Seng Food Industries Sdn. Bhd. Sethness Roquette ##### Interested in Becoming an ITCA Member? ITCA offers organizations with a vested interest in caramel color applications and associated regulations to join as a non-paying associate member for one year. ITCA hopes this unique opportunity will encourage additional groups to join ITCA in its important work in supporting the caramel color industry. Associate members are eligible to participate in ITCA general membership meetings and conference calls at no cost during their introductory year. At the end of that calendar year, associate members can decide whether they wish to join ITCA as a full member. Want More Information? Send an email to [info@caramelfacts.org](mailto:infor@caramelfact.org). [History](https://www.caramelfacts.org/History.html) [Safety](https://www.caramelfacts.org/Safety.html) [Benefits](https://www.caramelfacts.org/Benefits.html) [Resources](https://www.caramelfacts.org/Resources.html) ![](https://www.caramelfacts.org/images/FooterLogo_61x20.png) ###### © 2025 ITCA. All rights reserved. ### Cookies & Privacy This website uses cookies to ensure you get the best experience on our website. [Confirm](https://www.caramelfacts.org/Join-Us.html###) ## Caramel Color FAQ # International Technical Caramel Association (ITCA) Frequently Asked Questions on Caramel Color # 1\. What is caramel color? Caramel color is a color additive that helps foods, beverages, pharmaceutical1 products, and cosmetics (among others) maintain their distinctive appearance.2 The U.S. Food and Drug Administration (FDA) regulations describe caramel color as a dark-brown liquid or solid created through controlled heat treatment of food-grade carbohydrates such as sucrose, dextrose, and starch hydrolysates. Certain food-grade acids, alkalis, and salts may be used to further refine caramel color to best suit the intended use.3 # 2\. Are there different types of caramel color? Yes, caramel color can be derived from a variety of food-grade carbohydrates, including dextrose, malt syrup, molasses, and starch hydrolysates, among others. The carbohydrate is processed to produce one of four types of caramel color: Class I, Class II, Class III, or Class IV. Now, what does this mean? Each class consists of a variety of different caramel ingredients with their own unique properties that make them suitable for differing applications. Class I caramel colors, also known as plain caramel, have a strong aftertaste and mild aroma. Ingredients within this class can range in color from yellow to red. Class I caramel colors are stable in alcohol, tannin, and salt-rich environments, making them ideal food additives for whiskies, liqueurs, lemonade products, poultry coatings, juice concentrates, sauces, and cocoa extenders. Class II caramel colors offer an exceptional red tone, as well as a mild flavor profile and aroma. Similar to Class I caramel colors, Class II caramel colors exhibit good stability in alcohol, so they are often found in wine, liqueurs, and brandy. Class II caramel colors can also be found in light cake mixes and other snack foods. Caramel Color FAQ Page 2 Caramel colors within Class III have a red-brown coloring and a sweet aroma. They are used in a wide variety of applications, including cereal, beer, pet food, licorice, gravy, and soy and barbeque sauce due to their stability in alcohol and salt-rich environments. The most commonly used, and most versatile, of the caramel colors is Class IV. Caramel colors within this class have a rich dark brown color, and very mild aroma and flavor profile. Their stability in alcohol, tannin, and acid-rich environments make Class IV caramel colors ideal ingredients for the widest variety of applications. These include balsamic vinegar, coffee, chocolate syrups, soft drinks and other carbonated beverages, baked goods, cocoa extenders, pet foods, sauces, soups, meat rubs, seasoning blends, and other flavorings. # 3\. What is the advantage to using caramel color? Part of the appeal of food lies in its appearance, which is why chefs around the world are mindful of both the color and flavor palette of the foods they create. The same applies to packaged food and beverages. A predictable visual experience is a key factor for many consumers, given a strong association between the color and enjoyment of food. Caramel color helps to ensure consistency in the appearance of food and beverage products. As a result, food and beverage producers use color additives to minimize variations between batches, which arise due to natural variations and also degradation from processing and storage conditions. The use of caramel color helps to result in a more consistent food or beverage color for consumers. Caramel color can be used to enhance the yellow, red, brown, and black hues of a variety of foods or beverages, depending on the type and concentration added. # 4\. Can caramel color be called a natural color additive? Given the complexity involved in determining the appropriate uses of the term “natural” on food labels, no uniform legal definition has been established for this term across the U.S. There is no “natural” certification for caramel color. For additional information, please visit the FDA and the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) websites. Neither of these agencies have established a natural certification for caramel colors. # 5\. What regulatory classifications of color additives exist? Under U.S. law, all color additives must have FDA approval before they are used in foods, drugs, or cosmetics. The parameters of these approvals are published in FDA’s regulations. In addition, some color additives are permitted to be used only if they are from batches that FDA itself has certified to meet requirements for composition and purity. Like many other Caramel Color FAQ Page 3 colors derived from natural sources, however, caramel color is exempt from batch-by-batch certification by FDA. Regulations further define specifications for color manufacturers. # 6\. How do I know if there is caramel color present in my food/beverage? In the U.S., “caramel color” is a common term on product ingredient lists. Caramel color and other colors alternatively may be listed as “color added.” # 7\. Are caramel colors safe to consume? The safety of caramel colors has been established through decades of extensive investigation and use. Certain chemical compounds that may form in caramel colors and other cooked/roasted foods have been associated with carcinogenic activity in laboratory animals, but only when those specific compounds were directly administered to the animals at very high levels; the amounts of such byproducts present in caramel colors do not pose any risk to consumers. Caramel colors themselves have never been associated with carcinogenic activity. Food safety authorities around the world continue to recognize caramel color as safe and authorize its use as a color additive in a broad range of food and beverage products. Both the use of caramel color and the ingredients used in its production are regulated globally. Manufacturers may select the permitted ingredients and processing conditions to produce one of the four types of caramel color (i.e., Class I, II, III, and IV) to ensure the end product is suitable for a particular food and/or beverage application. Regardless of the type of caramel color produced, the product must be well-characterized and meet strict specifications to ensure compliance with applicable regulations. More information on the safety of caramel colors is available on the ITCA Safety and Resources web pages. # 8\. How is caramel color produced? Under FDA regulations, caramel color is created using a number of food-grade carbohydrates, including dextrose, invert sugar (i.e., a mixture of glucose and fructose), lactose, malt syrup, molasses, starch hydrolysates, and sucrose. The desired carbohydrate is heated under controlled temperature and pressure conditions that allow for caramelization to occur. During caramelization, a wide range of compounds form in the mixture, which gives caramel color its distinct flavors and aromas. Additional food-grade acids, alkalis, and salts may be added to assist the caramelization process and to ensure the production of a specific type of caramel color. Caramel Color FAQ Page 4 # 9\. Can I make caramel color when cooking at home? Yes, simple caramel color can be prepared at home simply by heating brown sugar and water until the mixture is reduced to a slightly syrupy consistency. The goal is to boil the sugar water until it develops a dark brown color, but to avoid burning the sugar. # 10\. Is caramel color listed by the State of California under Proposition 65 (Prop 65)? Caramel color is not a chemical on the State of California’s Prop 65 list. The California Safe Drinking Water and Toxic Enforcement Act of 1986, also known as Prop 65, requires entities doing business in California to provide particular warnings to consumers about significant exposures to chemicals that have been identified by the state to cause cancer, birth defects, or other reproductive harm.4 The Prop 65 list includes a very large number of chemical compounds, and is updated at least annually. Caramel color manufacturers and users must comply with any obligations applicable to their products. 11. What is 4-methylimidazole (4-MEI)? Are there risks associated with its consumption?5 4-MEI is a chemical compound that is not directly added to food, but can form as a byproduct in some foods during the normal cooking process. FDA has stated, for example, that 4-MEI may form when coffee beans are roasted, or when meats are roasted or grilled. It also may be formed as a trace impurity during the manufacture of Class III and Class IV caramel colors that are used as ingredients in certain beverages and foods. According to FDA, based on the available information, there is no reason to believe that there is immediate or short-term danger presented by 4-MEI consumption at the levels expected in food from caramel color use. ## Gluten Free Caramel Color 2200 Pennsylvania Avenue, N.W., Suite 100W Washington,DC 20037 # International Technical Caramel Association (ITCA) Industry Position Statement on Gluten Free Caramel Color Two key factors that determine the gluten content of a product are the source of the ingredients and the processing used to manufacture the product. According to the U.S. Food and Drug Administration’s (FDA) standard of identity for caramel, caramel color additives can be derived from a variety of food-grade carbohydrates including dextrose, invert sugar, lactose, malt syrup, molasses, sucrose, and starch hydrolysates and fractions thereof. Caramel color produced from corn or cane-based materials would be unlikely to contain gluten due to the lack of gliadin in the carbohydrates. Conversely, using malt syrup from rye, barley, or other grains to produce caramel color may result in a product that contains gluten due to the presence of gliadin, the gluten protein, in the grain. In North America, manufacturers typically use corn or sucrose in the production of caramel color, with corn starch hydrolysate being the most common ingredient. As a result, products from the North American caramel color industry are free of gluten. Most caramel color derived from wheat is also considered to be gluten free due to the highly refined processing of the glucose syrup which results in removal of the protein (gliadin). The European Commission, in Directive 1169/2011/EC Annex II,2 exempts “wheat based glucose syrups including dextrose,” and “products thereof,” such as caramel color, from labeling as derivatives of cereals containing gluten in the European Union (EU). For caramel color or a caramel color-containing product to be labeled “gluten free,” the product must adhere to gluten labeling regulations. These vary globally. To be labeled gluten free in the U.S. and the EU, a product should either not contain a gluten-containing grain, or be processed to contain the lowest amount possible -- less than 20 parts per million (ppm) gluten.3 Caramel color produced in other regions, however, may be derived from gluten-containing ingredients. To be labelled “gluten free” in Australia, a product must undergo independent testing to certify that it contains less than three ppm gluten. Shelley Case, a registered dietitian on the Medical Advisory Board of the Celiac Disease Foundation, the Gluten Intolerance Group, and the Canadian Celiac Association, has stated that the processing of caramel color results in a product that does not contain detectable gluten, making caramel color an acceptable ingredient on the gluten free diet. ## Caramel Color Overview 2200PennsylvaniaAvenue,N.W.,Suite100W Washington,DC 20037 # International Technical Caramel Association (ITCA) # How Is “Caramel Color” Made? “Caramel Color” is one of the oldest and most widely used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and protecting colors that could be lost to light degradation 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 an industrial scale. Today, Caramel Color is found in many commercially produced foods and beverages. Often, consumers ask whether Caramel Color is the same as caramel. The term “caramel” is often used to describe confections and flavors made from caramelized sugar. The term “Caramel Color” only describes the color additive, but its name comes from the caramelization process involved in manufacturing it. The caramelization reaction is the browning of sugar during the cooking process. Simply heating sugar without any other reactants, such as when heating sugar on a stove top, results in a deep brown syrupy solution, typically known as “caramel.” To make Caramel Color, one can choose from sucrose or other types of sugar, such as dextrose, invert sugar, lactose, malt syrup, or starch hydrolysates or fractions thereof. The process to generate Caramel Color is a combination of caramelization and the more complicated Maillard reaction, which typically involves amino acids (a nitrogen source) and a baking, roasting, or searing type of cooking. There are four classes of Caramel Colors. Each class uses different raw materials added to the carbohydrate base to generate the color bodies when heated. Industrial Caramel Colors are rated by their color strength, and they also have different chemical properties. Class I Caramel Colors, or plain caramels, which use an acid or base to help generate the color, are useful in alcohols, seasoning sauces (especially in the Asian market), and baking applications; they typically have the lightest color shades. Class II Caramel Colors, or sulfite caramels, which use a sulfite salt as a reactant as well as high temperatures and pressures to develop their color, are commonly used in spirits and have midrange colors. Class III Caramel Colors, which use ammonia compounds to generate color, are used in beers and have midrange colors. Class IV Caramel Colors, which use both sulfite and ammonia compounds, contain the richest color of all the Caramel Colors and are used in carbonated soft drinks (CSD). These are simply a few examples where Caramel Color ingredients may be useful. Caramel Colors are manufactured by two different technologies -- a non-pressurized system or one that adds pressure. The atmospheric, or non-pressurized, system only applies heat up to around $3 4 0 ~ ^ { \\circ } \\mathrm { F }$ (somewhat less than what you need to cook a turkey) and, along with the reactants listed above, generates the color bodies formed during the caramelization reaction. These Caramel Colors tend to have higher viscosities and thickness and are made in small batches. Pressure-style reactors use both heat and pressure to create lower viscosity, water-like Caramel Colors in larger batches. A finished liquid Caramel Color can then be dried to form a powdered Caramel Color that can be used in dry applications. Caramel Colors have an almost infinite range of uses. They are often used to color colas, spirits, cereals, sauces, spices, and even pet foods. They also impart different hues to the application, from bright yellow to reddish hues, all the way to gunpowder black. Caramel Colors help consumers enjoy a predictable appearance in their packaged foods and beverages, which allows for a consistent visual experience while consuming their favorite products. ## Caramel Color Regulations 2200 Pennsylvania Avenue, N.W., Suite 100W Washington, DC 20037 # International Technical Caramel Association Industry Position Statement U.S. Labeling of Caramel Color versus EU Burnt Sugar Unlike the European Union (EU),1 the U.S. Food and Drug Administration (FDA) does not recognize the two terms, “burnt sugar” and “caramelized sugar,” in the codified regulations and, therefore, these terms are not considered substitutes for “caramel” or “caramel color” for U.S. labeling purposes. Other terms commonly used by industry as synonyms for “caramel” are Color Index Natural Brown 10 (C.I. Natural Brown 10), C.I. Brown 10, or Natural Brown 10, but these terms should not replace “caramel” or “caramel color” in labeling. In the U.S., caramel (Chemical Abstracts Service Registry Number 8028-89-5) for use in foods is regulated under two separate sections of Title 21 of the Code of Federal Regulations (C.F.R), based on its use. For its use in coloring food, the regulation is 21 C.F.R. $$ 73.85$ . For its use in food other than to impart color, the regulation is 21 C.F.R. $\ S \ 1 8 2 . 1 2 3 5$ , which states that caramel is a substance “generally recognized as safe when used in accordance with good manufacturing practice.” According to FDA, the appropriate ingredient statement for carbohydrates that have been heated to caramelize the sugars is “caramel.” If the sugar is meant to provide coloring, however, it must be listed as “caramel color” on the product label according to 21 C.F.R. $\ S$ 101.22(k). The EU defines the term “caramel color” as more or less a brown color that is intended primarily for the coloring of foodstuffs, but in the EU “caramel color” is not synonymous with the terms “caramelized sugar” or “burnt sugar,” which are intended primarily for flavoring. The EU allows the terms “caramelized sugar” or “burnt sugar” to describe carbohydrates that have been heated without technical adjuvants, except small quantities of organic acid to promote hydrolysis and/or potentially bases to neutralize the caramelized/burnt sugar after caramelization.