Caramel

(in 7,052 products)

1. Colorant - Pigments or dyes that are added in order to change or enhance the color.

2. Fragrance / Fragrance Component - Provides or enhances a particular smell or odor.

One of the oldest and widely used water-soluble food coloring (E number 150), Caramel has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to light degradation during food processing and storage.

It is used in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more.

Caramel color is widely approved for use in food globally but application and use level restrictions vary by country. It is approved for use as food and cosmetics coloring in EU. In US, it is exempt from certification and permanently listed for food, drugs and cosmetics use.

1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/61634

1. South Korea - Ministry of Food and Drug Safety - Prohibited/Restricted Chemicals

- Ref: 551

2. EU CosIng Annex IV, COLORANTS ALLOWED IN COSMETIC PRODUCTS [2017]

- Ref: IV/146

3. US FDA Color Additives Status List [2015]

- §73.85

4. EU Approved Food Additive [2018]

- E150a, E150b, E150c, E150d

5. Association of Southeast Asian Nations Annex IV - Part 1, Allowed Colorants

- Caramel

6. US FDA Generally Recognized As Safe (GRAS) (21 CFR 182) [2017]

- § 182.1235 - Caramel

7. International Fragrance Association Transparency List [2015]