Caramel Colors

Identifiers

INS No. 150a; Plain caramel, Class I
INS No. 150b; Sulfite caramel, Class II
INS No. 150c; Ammonia caramel, Class III
INS No. 150d; Sulfite ammonia caramel, Class IV
E 150a; Plain caramel
E 150b; Caustic sulphite caramel
E 150c; Ammonia caramel
E 150d; Sulphite ammonia caramel
CAS No. 8028-89-5

Physical Description

Caramel usually occurs as a dark brown to black liquid or solid. It is a complex mixture of compounds, some of which are in the form of colloidal aggregates. Four distinct classes of Caramel can be distinguished by the reactants used in their manufacture and by specific identification tests: Classes I-IV. Class I Caramel is prepared by heating carbohydrates with or without acids or alkalis. Class II Caramel is prepared by heating carbohydrates with or without acids or alkalis in the presence of sulfite compounds. Class III Caramel is prepared by heating carbohydrates with or without acids or alkalis in the presence of ammonium compounds. Class IV Caramel is prepared by heating carbohydrates with or without acids or alkalis in the presence of both sulfite and ammonium compounds.

Common Uses

Caramel color is mostly used in soft drinks and alcoholic beverages. It can also be added to drugs, cosmetics, and food including confectionery, bakery products, dairy products, desserts, meat, seafood, vinegars, sauces, gravies, soups, snack food, fruit preparations, and convenient food.

Specifications

JECFA

US FDA

EU Commission

Codex GSFA Provisions

Caramels (INS No. 150) are added to foods and beverages as adopted by the Codex Alimentarius Commission . Caramel I – plain caramel (INS No. 150a) is included in Table 3, and as such may be used in specific foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Caramel II – sulfite caramel (INS No. 150b) has MPLs adopted in more than 40 food categories. Caramel III – ammonia caramel (INS No. 150c) and Caramel IV – sulfite ammonia caramel (INS No. 150d) both have MPLs adopted in more than 70 food categories in the GSFA.

Regulatory Approvals

JECFA: JECFA: ADI for Class I of ‘not specified’, ADI for Class III and Class IV of 0-200 mg/kg bw (29th meeting, 1985). ADI of 0 -160 mg/kg bw for Class II (55th meeting, 2000).

USA: Caramel was permanently listed as exempt from certification for use in foods and in drugs in 1963, and in cosmetics in 1981. Currently, caramel may be safely used for coloring foods generally (21 CFR 73.85), for use in drugs generally (21 CFR 73.1085), and for use in cosmetics generally, including those for eye area (21 CFR 73.2085) in amounts consistent with GMP

EU: EU: Group ADI of 300 mg/kg bw/day as well as an individual ADI of 100 mg/kg bw/day for Class III Caramel (EFSA, 2011). EFSA has authorized use and established maximum use levels for caramels (E 150a-d) in specific food and beverage categories.

Safety Reviews

Vollmuth TA. Caramel color safety – An update. Food Chem Toxicology. 2018 Jan; Vol 111: pp 578-596.  Available online

WHO Food Additive Series 20-JECFA 29/99. Available online

Toxicological Evaluation of Some Enzymes, Modified Starches and Certain Other Substances. WHO Food Additive Series 1972, No. 1. Available online

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the re-evaluation of caramel colors (E 150a,b,c,d) as food additives. EFSA Journal 2011;9(3):2004 [103 pp.]. Available online