Caramel Colour (E150a–E150d)

What is caramel colour and what is it used for?

Caramel colour is a dark brown liquid or powder made by heating glucose, sucrose or other sugars at high temperatures. Unlike homemade caramel, it is used not to sweeten but only to add colour, and in industry it provides a consistent depth of colour.

It is divided into four classes according to the reactants used in its production:

• E150a – Plain caramel: Only sugar is heated, with an acid or base if needed. No ammonia or sulphite is used.
• E150b – Caustic sulphite caramel: Made with sulphite compounds; used in some alcoholic drinks.
• E150c – Ammonia caramel: Made with ammonia compounds; common in beer, sauces and confectionery.
• E150d – Sulphite ammonia caramel: Made with both sulphite and ammonia compounds; used especially in cola-type drinks.

Which products contain it?

• Cola and other dark fizzy drinks
• Beer, whisky and some liqueurs
• Soy sauce, barbecue sauce and ready-made sauces
• Instant soups, stock cubes and gravy mixes
• Dark breads, biscuits, sweets and desserts

Is it harmful? The scientific assessment

The focus of the debate is 4-methylimidazole (4-MEI), which forms as a by-product in the E150c and E150d types made using ammonia. Based on animal studies, IARC has classified 4-MEI in Group 2B (possibly carcinogenic to humans; limited evidence). E150c may also contain a by-product called THI, whose possible effects on the immune system have been studied in animals.

In its 2011 re-evaluation, EFSA set daily intake values for caramel colours and supported setting maximum limits for 4-MEI and THI in the product specifications. No health risk is expected with normal consumption within these limits; however, exposure rises markedly in people who drink several cans of cola every day.

Because no ammonia is used in plain caramel E150a, no 4-MEI forms; this type is the caramel of lowest concern.

Who should be careful?

• People who drink cola or other dark fizzy drinks every day: Cutting down is worthwhile, both because of the type of caramel and because of the sugar and phosphoric acid.
• People sensitive to sulphites: E150b and E150d are made with sulphite compounds; however, the amount of sulphite in the final product is usually low.
• Children: Because of their low body weight, their exposure from dark drinks is relatively higher.

What to do when you see it on a label

If the label only says “colour (caramel)” or “E150”, you may not be able to tell the type. If the type is stated, you can regard E150a with relative ease and choose to consume products containing E150c and E150d only occasionally. Because caramel colour is mostly found in sugary drinks and processed foods, cutting down on these products reduces both 4-MEI exposure and sugar intake at the same time.