characteristic pleasant flavor but little tincto-
rial power.
CHEMICAL COMPOSITION
Many of the higher molecular weight constitu-
ents in caramel colors are still unknown.
Amongthelowmolecularsubstancesidentified
are pyrroles, pyrazines, pyridines, and imida-
zoles. Other typesof compoundsreported to be
present in certain caramel colors include anhy-
drosugars, oligosaccharides, furanoid com-
pounds,^1 about 50% digestible carbohydrate,
25%nondigestiblecarbohydrate,and25%mel-
anoidins. Minor components include ammonia
(0.2–2.0%), iron, and copper.5,6Available data
also show the presence of substituted imida-
zolessuchas4-methylimidazole(0.005–0.1%)
and other nitrogenous compounds.6–9
TOXICOLOGY
The four caramel colors have undergone ex-
tensive testing for toxic effects in animal and
in vitrostudies, including genotoxicity stud-
ies, and were found safe at dosage levels far in
excess of those used in foods.10–20
USES
Pharmaceutical, Cosmetic, and Food. Typ-
ical uses of the four caramel colors include
desserts, distilled spirits, spice blends (I),^1 ice
creams, brandies, liqueurs, vermouths (II),^12
beer, gravies, baked goods (III), pet foods,
soups, and soft drinks (IV).^1
Caramel color is one of the most commonly
used food colors and produces pale yellow to
dark brown colors in products intended for
drug, cosmetic, and food uses. Formerly, ex-
tracts produced by the botanical industry were
mostly dark due to the antiquated technology
used; for a time, it became the tradition since
to add caramel color to lighter extracts that
were produced by modern methods to obtain
the same color effects, as it was generally
believed that a light extract means low
strength. Furthermore, caramel color is used
directly in practically every category of food
product, including baked products, cola bev-
erages, root beers, wines, gravies, jams, pre-
pared meats, frozen desserts, and confections.
Its ubiquitous presence in foods is matched
perhaps only by salt or sugar. Highest average
maximum use levels of caramel color are
reported in gravies (5.4%) and reconstituted
vegetables (4.8%).COMMERCIAL PREPARATIONSVarious types (acid proof, beer, spirit, bakers,
andconfectioners,etc.);alsopowdered form.^21
Official in N.F. and F.C.C.Regulatory Status. GRAS as a multiple pur-
pose food substance (§182.1235); also ap-
proved as a color additive exempt from
certification, to be used in foods and drugs
(§73.85 and §73.1085, respectively).REFERENCES
See the General References forFEMA;FURIA;MARTINDALE;MERCK.
- D. V. Myers and J. C. Howell,Food Chem.
Toxicol., 30 , 359 (1992). - C. I. Chappel and J. C. Howell, Food
Chem. Toxicol., 30 , 351 (1992). - B. H. Licht et al.,Food Chem. Toxicol.,
30 , 375 (1992). - B. H. Licht et al.,Food Chem. Toxicol.,
30 , 365 (1992). - W. R. Fetzer in A. Standen, ed.,Kirk-
Othmer Encyclopedia of Chemical
Technology, Vol. 4, 2nd ed., Wiley–
Interscience, New York, 1964, p. 63. - I. F. Gaunt et al.,Food Cosmet. Toxicol.,
15 , 509 (1977). - G. Fuchs and S. Sundell,J. Agric. Food
Chem., 23 , 120 (1975).
Caramel color 137