Ingredient Information

Function

Caramel color is considered a natural food coloring because it is made by simply burning or oxidizing sugar in a process called caramelization. Caramel color is used in processed food to impart a very light yellow to very dark brown color depending on the concentration used. It can be found in almost any variety of food or drink product. In soda caramel color also acts as an emulsifier and flavor preservative.

Other Use and Industries

Health Effects

Caramel color has been singled out as a cancer agent because, when made using ammonia in the process, it contains a substance called 2 or 4-methylimidazole; however, studies regarding the cancer agency of 2 and 4-methylimidazole are not consistent. Caramel color got a lot of attention because the state of California put it on their list of carcinogens (when processed using ammonia). Based on the premise they make, in a lifetime, there would be 10 deaths in every 100,000 people who drank one can of soda containing caramel color every day. It may be noted that soda contains substantially more caramel color than would be found in food products - about 4 grams in each can.

Caramel color comes in four grades some of which use ammonium or a sulfite compounds in their production. There are generally residues found in any processed food or additive. Manufacturers are not required to indicate compounds used in processing.

Natural caramel color is regarded as safe while artificial caramel color is considered to be carcinogenic.

Origins

Caramel color is produced by heating sugar to oxidize, or caramelize it. There are substances utilized in the process, but not added to the product, which include ammonium and sulfite compounds.