CARAMEL COLOURS
Prepared at the 74th JECFA (2011) and published in FAO JECFA Monographs 11 (2011), superseding specifications prepared at the 55th
JECFA (2000), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI for Class I 'Not
specified' was established at the 29th JECFA (1985), for Class II of 0-160 mg/kg bw was established at the 55th JECFA (2000) and an ADI for Class
III of 0-200 mg/kg bw (0-150 mg/kg bw on solids basis) was established at the 29th JECFA (1985) and an ADI for Class IV of 0-200 mg/kg bw (0-150
mg/kg bw on solids basis) was established at the 29th JECFA (1985).
SYNONYMS Caramel colours are divided into four classes. The synonyms for each class are:
Class I: Plain caramel; INS No.150a
Class II: Sulfite caramel; INS No.150b
Class III: Ammonia caramel; INS No.150c
Class IV: Sulfite ammonia caramel; INS No.150d
DEFINITION Complex mixtures of compounds, some of which are in the form of colloidal aggregates, manufactured by heating carbohydrates either alone or in the presence of food-grade acids, alkalis or salts; classified according to the reactants used in their manufacture as follows:
Class I: Prepared by heating carbohydrates with or without acids or alkalis; no ammonium or sulfite compounds are used.
Class II: Prepared by heating carbohydrates with or without acids or alkalis in the presence of sulfite compounds; no ammonium compounds are used.
Class III: Prepared by heating carbohydrates with or without acids or alkalis in the presence of ammonium compounds; no sulfite compounds are used.
Class IV: Prepared by heating carbohydrates with or without acids or alkalis in the presence of both sulfite and ammonium compounds.
In all cases the carbohydrate raw materials are commercially available food-grade nutritive sweeteners consisting of glucose, fructose and/or
polymers thereof. The acids and alkalis are food-grade sulfuric or citric acids and sodium, potassium or calcium hydroxides or mixtures thereof.
Where ammonium compounds are used they are one or any of the following: ammonium hydroxide, ammonium carbonate and ammonium
hydrogen carbonate, ammonium phosphate, ammonium sulfate, ammonium sulfite and ammonium hydrogen sulfite.
Where sulfite compounds are used they are one or any of the following: sulfurous acid, potassium, sodium and ammonium sulfites and hydrogen
sulfites. Food-grade anti-foaming agents may be used as processing aids during manufacture.
DESCRIPTION Dark brown to black liquids or solids having an odour of burnt sugar
FUNCTIONAL USES Colour
