Physical & Chemical Properties of

Caramel Color
Origin and Description
Caramel Color is the dark brown material that results from the carefully controlled heat treatment of food grade
carbohydrates. In fact, for many years Caramel Color was known as burnt sugar color.

Caramel Color is not a flavor but simply a coloring agent. When Caramel Color is used at the usual low
concentrations required in most food coloring applications, it generally has no significant effect on the flavor
profile of the finished product. For those special products with delicate flavor profiles, Sethness has developed
various Caramel Colors with a mild taste even at more concentrated levels.

Caramel Color is defined and regulated as a food color additive. In the United States it is covered under a color
additive regulation defined under Title 21 CFR Sec. 73.85. The amount of Caramel Color which can be used in
food is limited only by good manufacturing practices.

Caramel Color Classes

Internationally the FAO/WHO Joint Expert Committee on Food Additives (JECFA) has divided Caramel Color
into four classes depending on the food grade reactants used in its manufacturing:

Class I is Plain Caramel Color

Class II is Caustic Sulfite Process Caramel Color
Class III is Ammonia Process Caramel Color
Class IV is Sulfite Ammonia Process Caramel Color

Tests on these classes of Caramel Color have supported the safety of the product.

Labeling Issues
Many food processors would like to have Caramel Color formally defined as a natural color, and indeed,
Caramel Color is made from ingredients that can be found in nature. There is no simple answer to the question
regarding the Natural status of Caramel Color because the FDA does not have a legal definition of a Natural
color additive. According to the FDA any color added to food means the food becomes Artificially
Colored. Natural on Food Labeling (fda.gov) states: The FDA has considered the term natural to mean that
nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has
been added to, a food that would not normally be expected to be in that food. There is no Natural Certificate
for Caramel Color.