Caramel color

Beverages account for 3/4 of the demand for caramel coloring

Caramel color or caramel coloring is a water soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown (see Color, below).

Caramel color is one of the oldest and most widely-used food colorings, and is found in almost every kind of industrially produced food, including: batters, beer, brown bread, buns, chocolate, cookies, cough drops, dark liquor such as brandy, rum, and whisky, chocolate-flavored flour-based confectionery, coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy browning, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and wines. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.

Production

Caramel is manufactured by heating carbohydrates, either alone or in the presence of food-grade acids, alkalies, and/or salts. Caramel is produced from commercially available food-grade nutritive sweeteners consisting of fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, starch hydrolysates and fractions thereof. The acids that may be used are food-grade sulfuric, sulfurous, phosphoric, acetic, and citric acids; the alkalies are ammonium, sodium, potassium, and calcium hydroxides; and the salts are ammonium, sodium, and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic), sulfate, and bisulfite. Food-grade antifoaming agents, 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, flocculation, or migration can be eliminated with the use of a properly charged caramel color for the intended application. A crude form of caramel color can be made by strongly heating sucrose.

Classification

Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its own INS and E number, listed in the table below.

Class	INS No.	E Number	Description	Restrictions on preparation	Used in
I	150a	E150a	Plain caramel, caustic caramel, spirit caramel	No ammonium or sulfite compounds can be used	Whiskey among many
II	150b	E150b	Caustic sulfite caramel	In the presence of sulfite compounds but no ammonium compounds can be used	Cognac
III	150c	E150c	Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel	In the presence of ammonium compounds but no sulfite compounds can be used	Beer, soy sauce, and confectionery
IV	150d	E150d	Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel	In the presence of both sulfite and ammonium compounds	Acidic environments such as soft drinks

Color

Wafer sticks containing caramel color are common in Greece, Indonesia and other countries around the globe

Color Intensity (Tinctorial Power) is defined as the absorbance of a 1 mg/mL (0.1%) solution (weight/volume) 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.

$Color Intensity=\frac{A*100}{TS}$

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, K_O.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. Although the primary function of caramel color is for coloring, it also serves additional functions. In soft drinks, it functions as an emulsifier to help retard the formation of certain types of "floc" and its light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages.

Toxicology

Internationally, JECFA has set the Acceptable Daily Intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0-160 mg/kg body weight; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg body weight.

The United States Food and Drug Administration (FDA) classifies and regulates caramel color in Title 21 CFR 73.85 (PDF) as a color additive 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" (GMP).

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, except for those prepared using ammonium (Class III and IV). The IPCS has concluded that caramel color does not exhibit carcinogenicity or mutagenicity, based on its studies. While both the FDA and the European Food Safety Authority (EFSA) have found caramel color safe for use in food and beverages, California has listed a chemical compound, formed in the manufacture of Class III and IV caramel colors, in the state’s Proposition 65..

Caramel color has excellent microbiological stability. Since it is manufactured under very high temperature, high acidity, high pressure, and high specific gravity, 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.

Food allergies

Caramel coloring may be derived from a variety of source products that are themselves common allergens, such as lactose (from milk), dextrose (usually derived from corn), starch hydrolysates (from corn or wheat), or malt syrup (in general derived from barley). 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.

References

Notes

• Joint FAO/WHO Expert Committee on Food Additives (JECFA) specification for Caramel Colours [1]
• U.S. Food and Drug Administration definition of Caramel, Code of Federal Regulations 21 CFR 73.85
• European Commission Directive 95/45/EC (26 July 1995) on food color purity
• International Programme on Chemical Safety INCHEM Database [2]