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Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of
carbohydrate In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
s (sugars), in general in the presence of
acid In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
s,
alkali In chemistry, an alkali (; from ar, القلوي, al-qaly, lit=ashes of the saltwort) is a basic, ionic salt of an alkali metal or an alkaline earth metal. An alkali can also be defined as a base that dissolves in water. A solution of a ...
s, or
salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
s, in a process called caramelization. It is more fully
oxidized Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a d ...
than
caramel candy Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization ...
, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark
brown Brown is a color. It can be considered a composite color, but it is mainly a darker shade of orange. In the CMYK color model used in printing or painting, brown is usually made by combining the colors orange and black. In the RGB color model used ...
. Caramel color is one of the oldest and most widely used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is 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 a wide scale. Today, caramel color is found in many commercially produced foods and beverages, including
batter Batter or batters may refer to: Common meanings * Batter (cooking), thin dough that can be easily poured into a pan * Batter (baseball), person whose turn it is to face the pitcher * Batter (cricket), a player who is currently batting * Batter ...
s,
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as
brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
, rum, and whisky, chocolate-flavored confectionery and coatings,
custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...
s, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts,
fruit preserve Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method ...
s, glucose tablets, gravy,
ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...
, pickles,
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...
s and dressings, soft drinks (especially colas), sweets,
vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...
, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.


Production

Caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of
fructose Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
,
dextrose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
(glucose),
invert sugar Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic sacch ...
,
sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...
, malt syrup,
molasses Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
, starch
hydrolysate Hydrolysate refers to any product of hydrolysis. Protein hydrolysate has special application in sports medicine because its consumption allows amino acids to be absorbed by the body more rapidly than intact proteins, thus maximizing nutrient delive ...
s, and fractions thereof. The acids that may be used are
sulfuric Sulfur (or sulphur in British English) is a chemical element with the symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with a chemical formula ...
,
sulfurous Sulfur (or sulphur in British English) is a chemical element with the Symbol (chemistry), symbol S and atomic number 16. It is abundance of the chemical elements, abundant, Polyvalency (chemistry), multivalent and nonmetallic. Under standard c ...
, phosphoric,
acetic Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...
, and citric acids; the alkalis are
ammonium The ammonium cation is a positively-charged polyatomic ion with the chemical formula or . It is formed by the protonation of ammonia (). Ammonium is also a general name for positively charged or protonated substituted amines and quaternary a ...
,
sodium Sodium is a chemical element with the symbol Na (from Latin ''natrium'') and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable iso ...
,
potassium Potassium is the chemical element with the symbol K (from Neo-Latin ''kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmosphe ...
, and
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to ...
hydroxides; and the salts are
ammonium The ammonium cation is a positively-charged polyatomic ion with the chemical formula or . It is formed by the protonation of ammonia (). Ammonium is also a general name for positively charged or protonated substituted amines and quaternary a ...
,
sodium Sodium is a chemical element with the symbol Na (from Latin ''natrium'') and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable iso ...
, and potassium carbonate,
bicarbonate In inorganic chemistry, bicarbonate (IUPAC-recommended nomenclature: hydrogencarbonate) is an intermediate form in the deprotonation of carbonic acid. It is a polyatomic anion with the chemical formula . Bicarbonate serves a crucial biochemic ...
,
phosphate In chemistry, a phosphate is an anion, salt, functional group or ester derived from a phosphoric acid. It most commonly means orthophosphate, a derivative of orthophosphoric acid . The phosphate or orthophosphate ion is derived from phospho ...
(including mono- and dibasic), sulfate, and
bisulfite The bisulfite ion (IUPAC-recommended nomenclature: hydrogensulfite) is the ion . Salts containing the ion are also known as "sulfite lyes". Sodium bisulfite is used interchangeably with sodium metabisulfite (Na2S2O5). Sodium metabisulfite disso ...
.
Antifoaming agent A defoamer or an anti-foaming agent is a chemical additive that reduces and hinders the formation of foam in industrial process liquids. The terms anti-foam agent and defoamer are often used interchangeably. Strictly speaking, defoamers eliminate ...
s, such as polyglycerol esters of fatty acids, may be used as processing aids during manufacture. Its color ranges from pale yellow to amber to dark brown. Caramel color molecules carry either a positive or a negative charge depending upon the reactants used in their manufacture. Problems such as
precipitation In meteorology, precipitation is any product of the condensation of atmospheric water vapor that falls under gravitational pull from clouds. The main forms of precipitation include drizzle, rain, sleet, snow, ice pellets, graupel and hail. ...
,
flocculation Flocculation, in the field of chemistry, is a process by which colloidal particles come out of suspension to sediment under the form of floc or flake, either spontaneously or due to the addition of a clarifying agent. The action differs from pr ...
, or migration can be eliminated with the use of a properly charged caramel color for the intended application.


Classification

Internationally, the United Nations Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (
JECFA The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international scientific expert committee that is administered jointly by the Food and Agriculture Organization, Food and Agriculture Organization of the United Nations (FAO) and th ...
) recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its own
INS INS or Ins or ''variant'', may refer to: Places * Ins, Switzerland, a municipality * Creech Air Force Base (IATA airport code INS) * Indonesia, ITF and UNDP code INS Biology *'' Ins'', a New World genus of bee flies * INS, the gene for the insul ...
and
E number E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly ...
, listed in the table below. Each class consists of a variety of caramels with their own unique properties that make it suitable for use in specific foods and/or beverages.


Color

Color intensity (or, tinctorial power) is defined as the absorbance of a 1 mg/mL (0.1% weight/volume) solution in water, measured using a 1 cm light path at a wavelength of 610 nanometers (or 560 nm for tinctorial power). In this case, ''A'' stands for absorbance and ''TS'' stands for total solids. :\text = \frac The color tone of the caramel color is also important. This is defined by the Linner Hue Index, which is the measure of the color hue or red characteristics of the caramel color. It is a function of the absorbance of light of wavelengths 510 and 610 nm. In general, the higher the Tinctorial Power, K0.56, the lower the Hue Index and the lower the red tones. Various other indices are in use around the world and there are conversion factors between them.


Additional function

Caramel color is a
colloid A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend ...
. Though the primary function of caramel color is for coloration, it also serves additional functions. In soft drinks, it can function as an
emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Altho ...
to help inhibit the formation of certain types of " floc" and its light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages.


Safety

Internationally, JECFA has set the
Acceptable Daily Intake Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) daily ove ...
(ADI) of Class I caramel color as "not specified"; that of Class II as 0–160 mg/kg body weight; and that of Class III & IV as 0–200 mg/kg body weight. The United States Food and Drug Administration (FDA) classifies and regulates caramel color i
Title 21 CFR § 73.85
as an approved
color additive Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food p ...
exempt from certification. Unless a food has a standard of identity, caramel color may be safely used in foods generally at levels consistent with "
good manufacturing practice Current good manufacturing practices (cGMP) are those conforming to the guidelines recommended by relevant agencies. Those agencies control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutica ...
" (GMP). Caramel color has excellent microbiological stability. Since it is manufactured under very high temperature, high acidity, high pressure, and high
specific gravity Relative density, or specific gravity, is the ratio of the density (mass of a unit volume) of a substance to the density of a given reference material. Specific gravity for liquids is nearly always measured with respect to water (molecule), wa ...
, it is essentially sterile, as it will not support microbial growth unless in a dilute solution. When reacted with sulfites, caramel color may retain traces of sulfite after processing. However, in finished food products, labeling is usually required only for sulfite levels above 10 ppm.


Toxicology

In 2010, the International Programme on Chemical Safety (IPCS) concluded that commercially produced caramel color has the same toxicological properties as caramel produced by cooking or heating
sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...
, except for those prepared using ammonium (Class III and IV). The IPCS has concluded that caramel color does not exhibit
carcinogenicity A carcinogen is any substance, radionuclide, or radiation that promotes carcinogenesis (the formation of cancer). This may be due to the ability to damage the genome or to the disruption of cellular metabolic processes. Several radioactive subs ...
or mutagenicity, based on its studies. Additional long-term studies support a conclusion that caramel colors are not carcinogenic. While the US FDA, Canadian
Health Products and Food Branch The Health Products and Food Branch (HPFB) of Health Canada manages the health-related risks and benefits of health products and food by minimizing risk factors while maximizing the safety provided by the regulatory system and providing information ...
and European Food Safety Authority (EFSA) have found caramel color safe for use in food and beverages, California has listed
4-Methylimidazole 4-Methylimidazole (4-MeI or 4-MEI) is a heterocyclic organic chemical compound with molecular formula – or . It is formally derived from imidazole through replacement of the hydrogen in position 4 by a methyl group. It is a slightly yellowish ...
(4-MeI), a compound formed in the manufacture of Class III and IV caramel colors, in the state's Proposition 65, thus legally including it in the category of chemicals "known to the state to cause cancer or reproductive toxicity". According to the
Food Chemicals Codex The Food Chemicals Codex (FCC) is a collection of internationally recognized standards for the purity and identity of food ingredients. Scope The FCC features more than 1,250 monographs, including food-grade chemicals, processing aids, foods (suc ...
, 4-MeI in caramel color is allowed up to 250 ppm on a color-adjusted basis, which means 250 ppm maximum for every 0.100 color absorbance of a 0.10% solution at 610 nm. The exposure to 4-MeI at levels present in Class III and IV caramel colors are not expected to be of concern for two reasons. Firstly, 4-MeI does not appear to be genotoxic or metabolized to a reactive metabolite. Secondly, carcinogenic doses of 4-MeI exceed estimates of exposure from the consumption of caramel coloring by several thousand-fold.


Food allergies

Caramel coloring may be derived from a variety of source products that are themselves common
allergen An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies. In technical terms ...
s, namely starch
hydrolysate Hydrolysate refers to any product of hydrolysis. Protein hydrolysate has special application in sports medicine because its consumption allows amino acids to be absorbed by the body more rapidly than intact proteins, thus maximizing nutrient delive ...
s (from wheat), malt syrup (in general derived from barley), or
lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
(from
milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...
). As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic caramel coloring or first determine the source for the caramel coloring before consuming the food. Caramel color produced from corn or cane-based materials would be unlikely to contain gluten due to the lack of gliadin in the carbohydrates. North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color, which is highly processed and is generally considered
gluten-free A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclus ...
.


References


Sources

* Joint FAO/WHO Expert Committee on Food Additives (JECFA) specification for Caramel Colour

* U.S. Food and Drug Administration definition of Caramel,
Code of Federal Regulations In the law of the United States, the ''Code of Federal Regulations'' (''CFR'') is the codification of the general and permanent regulations promulgated by the executive departments and agencies of the federal government of the United States. ...
br>21 CFR 73.85
* European Commissio
Directive 95/45/EC
(26 July 1995) on food color purity * International Programme on Chemical Safety INCHEM Databas

{{Authority control Food colorings E-number additives