E150 - Caramel

At a glance

Caramel is one of the most used food colors in the world.

• What it is: a brown color made by heating food-grade sugars
• Four classes: E150a (plain), E150b (sulfite process), E150c (ammonia process), E150d (ammonia-sulfite process)
• What it does: evens out color, makes foods look roasted or brewed, and stays stable in heat and acid
• Where it’s used: soft drinks, sauces, breads, cereals, confectionery, beer and spirits
• Labeling: often appears as “caramel color” or by its E-number (E150a–d)
• Safety: approved in both the U.S. and EU; authorities have evaluated 4‑MEI (4‑methylimidazole) and typical exposure from foods is not considered a risk

Why is Caramel added to food?

Manufacturers use caramel to give a reliable brown shade and to mask normal color changes from cooking or storage. It is valued because it survives baking, pasteurization, and acidic conditions, so it works in bread crusts, sauces, and colas alike. Different classes of caramel also carry different charges, which helps them stay evenly mixed in drinks and other foods.

What foods contain Caramel?

You’ll find caramel color in many everyday items, including:

• Soft drinks (especially colas and iced teas), energy drinks, and flavored waters
• Brown sauces, barbecue sauce, gravies, soy sauce, and marinades
• Breads, buns, crackers, cereals, and granola
• Confectionery, chocolate syrups, and dessert toppings
• Beer, stout, whisky, and liqueurs
• Canned soups, ready meals, and plant-based meats

Check the ingredient list for “caramel color,” “caramel,” or an E-number such as E150a, E150c, etc.

What can replace Caramel?

Depending on the target shade and recipe, possible stand-ins include:

• Orange-to-brown hues from annatto, paprika extract, curcumin, or carotene
• Charcoal black to deep brown tones from vegetable carbon
• Non-additive options such as cocoa powder, coffee, malt extract, molasses, or dark sugars made into syrups Remember that these alternatives can shift flavor, opacity, and stability compared with caramel.

How is Caramel made?

Caramel color is produced by controlled heating (caramelization) of food-grade carbohydrates such as sucrose, glucose syrup, or invert sugar, sometimes in the presence of acids, alkalis, or salts to steer the reaction.¹ U.S. regulations recognize four classes based on the processing aids used: plain (Type I/E150a), sulfite process (Type II/E150b), ammonia process (Type III/E150c), and ammonia-sulfite process (Type IV/E150d).¹

These processes create complex brown polymers that dissolve well and resist heat and light. Because the process is tightly controlled, manufacturers can produce consistent color strength and shade for different applications.

Is Caramel safe to eat?

In the United States, caramel color is a listed color additive “exempt from certification” and is allowed in foods in amounts consistent with good manufacturing practice (GMP).¹ In the European Union, the European Food Safety Authority (EFSA) has evaluated all four classes (E150a–d), set acceptable daily intakes (ADIs), and concluded that typical dietary exposure is below health concern at current use levels.²

A related topic is 4‑MEI (4‑methylimidazole), a byproduct that can form mainly in ammonia-process caramels (E150c and E150d). The U.S. Food and Drug Administration (FDA) has reviewed exposure data from popular colas and stated that the levels found do not pose a risk to consumers.³

Does Caramel have any benefits?

• Appearance: delivers a reliable brown shade across batches and processing conditions.
• Performance: stays stable in heat, light, and acid, making it useful in baking and soft drinks.
• Flavor impact: usually contributes minimal sweetness; at typical levels it mainly affects color, not taste.

Who should avoid Caramel?

• People sensitive to sulfites may prefer products using E150a (plain) or E150c (ammonia) rather than E150b or E150d, which are made with sulfite reagents.²
• If your clinician has advised limiting certain additives, choose foods with clear labeling (in the EU, E‑numbers like E150a–d are often shown).

Myths & facts

• Myth: “Caramel color is just homemade caramel sauce.” Fact: Caramel color is made by controlled heat treatment of sugars, sometimes with ammonia or sulfite processing aids, producing standardized color for industry.²
• Myth: “All caramel color contains dangerous 4‑MEI.” Fact: 4‑MEI forms mainly in ammonia-process caramels, and FDA has said the levels measured in sodas do not pose a safety risk.³
• Myth: “Caramel color makes foods much sweeter.” Fact: At normal use levels, it contributes color with little to no sweetness.

Caramel in branded foods

You’ll commonly see caramel color on labels of cola soft drinks, brown sauces and gravies, soy sauce, baked goods (buns, bread, cereals), chocolate syrups, stouts and whiskies, and ready meals. Availability and labeling vary by country; look for “caramel color,” “caramel,” or E150a–d in the ingredient list.

References

Footnotes

1. 21 CFR 73.85 — Caramel. ecfr.gov/current/title-21/chapter-I/subchapter-A/part-73/subpart-A/section-73.85 ↩ ↩² ↩³

2. Scientific Opinion on the re‑evaluation of caramel colours (E 150a, b, c, d) as food additives — EFSA Panel on Food Additives and Nutrient Sources added to Food (2011). https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2011.2004 ↩ ↩² ↩³

3. Questions & Answers on Caramel Coloring and 4‑MEI — U.S. FDA. https://www.fda.gov/food/metals-and-your-food/questions-and-answers-caramel-coloring-and-4-mei ↩ ↩²