Origin and Description:
Complex brown colour mixtures, made by dry heating and burning of sugars in the presence of alkali, ammonia, sulphite or combinations thereof.
Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.
IN150a – Plain caramel, caustic caramel, spirit caramel
IN150b – Caustic sulfite caramel
IN150c – Ammonia caramel, baker’s caramel, confectioner’s caramel, beer caramel
IN150d – Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel
Function & characteristics:
Brown to black colours. Soluble in water and with a specific, sometimes bitter, taste.
Up to 200 mg/kg body weight for IN150c and IN150d, whereas there is no acceptable daily intake for IN150a and/or IN150b.
Side effects are manifested from the use of IN150c and IN150d, where intestinal problems may occur after ingestion of large amounts. Due to the complex nature of the mixtures, toxicology tests are still being carried out.
Caramel coloring may be derived from a variety of source products that are themselves common allergens. 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.
None; IN150 can be consumed by all religious groups, vegans and vegetarians.
Disclaimer – The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. Foodnet India encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.