EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

caramel color

Supplier Sponsors

Flavor Demo Formulas
Name:caramel color
CAS Number: 8028-89-5
Other:1343-75-5
ECHA EC Number:232-435-9
FDA UNII:T9D99G2B1R
MDL:MFCD00146294
Category:coloring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
182.1235 Caramel View - review
EU SANCO Plain caramel View - review
EU SANCO Caramels View - review
EU SANCO Caustic sulphite caramel View - review
EU SANCO Ammonia caramel View - review
EU SANCO Sulphite ammonia caramel View - review
JECFA Food Additive: Caramel Colours

Caramel Colours

Caramel Colours

Caramel Colours
GSFA Codex: Caramel I plain (Caustic caramel) (150a)

Caramel II - caustic sulfite process (150b)

Caramel III - ammonia process (150c)

Caramel IV - sulfite ammonia process (150d)
DG SANTE Food Additives:caramel color
FEMA Number:2235 caramel color
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):8028-89-5 ; CARAMEL
FDA Regulation:
FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart B--Multiple Purpose GRAS Food Substances
Sec. 182.1235 Caramel.


FDA PART 582 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart B--General Purpose Food Additives
Sec. 582.1235 Caramel.


FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart B--Drugs
Sec. 73.1085 Caramel.


FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart C--Cosmetics
Sec. 73.2085 Caramel.


FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart A--Foods
Sec. 73.85 Caramel.
 
Physical Properties:
Appearance:dark brown viscous liquid or solid (est)
Food Chemicals Codex Listed: No
Specific Gravity:1.35000 @ 0.00 °C.
Soluble in:
 water
Insoluble in:
 alcohol
 
Organoleptic Properties:
Odor Type: sweet
sugar burnt sugar
Odor Description:at 100.00 %. burnt sugar
Flavor Type: sweet
sugar burnt sugar
Taste Description: sugar burnt sugar
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: cosmetic colorants
masking agents
 
Suppliers:
BOC Sciences
For experimental / research use only.
Caramel N/A
Chr. Hansen A/S
Caramel Color
Flavor: characteristic
Caramel is made from controlled heating of food-grade carbohydrates and is one of the most common natural colorants. There are four different types of caramel, distinguished by how they are made and used. Caramel's warm, brown tint lends itself to a broad range of applications and the color is frequently used in beverages, ice cream, bakery products and sauces. Caramel offers excellent light, heat and pH stability. Chr. Hansen offers all four types of caramel, most of them both as liquids and powders.
Indo World Trading
Caramel Powder
Kraft Chemical
Caramel Color
Liberty Natural Products
CARAMEL LIQUID COLORANT INDIA
Mission flavors & fragrances
Caramel Color
Northwestern Extract
Caramel Color
Penta International
CARAMEL COLOR NF
Prinova
Caramel Color Powdered
Rung International
Caramel Powder Food Grade Double Strength
Rung International
Caramel Type I Plain ( Scotch Grade )
Rung International
Caramel Type III Beer Grade
Rung International
Caramel Type IV Double Strength
Rung International
Caramel Type IV Single Strength
Sethness Caramel Color
Caramel Color Application Guide
Sethness Caramel Color
Caramel Color Certifications/Statements
Sethness Caramel Color
Class I Caramel Colors
European designation: E150a
Sethness Caramel Color
Class II Caramel Colors
European designation: E150b
Sethness Caramel Color
Class III Caramel Colors
European designation: E150c
Sethness Caramel Color
Class IV Caramel Colors
European designation: E150d
Symrise
Extrapone® Caramel Milk N
Odor: characteristic
Use: Extrapone® Caramel Milk N contains caramel sugar syrup and milk powder prepared in glycerin and water. Caramel sugar syrup is obtained by the controlled heat treatment of sugar. Milk powder is the spray-dried concentrated nonfat milk from cows living in Ireland. The caramel sugar syrup and the milk powder are prepared in a mixture of glycerin, water, solubilizer and preservatives. 1 kg Extrapone® Caramel Milk N contains the hydrophilic ingredients of approx. 10 g caramel sugar syrup and the constituents of approx. 200 g nonfat milk. Caramel sugar syrup - Extrapone® Caramel Milk N - ratio: 0.01 : 1 Milk - Extrapone® Caramel Milk N - ratio: 0.2 : 1
United International
Caramel Color Nat.
 
Safety Information:
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: coloring agents
Recommendation for caramel color usage levels up to:
 not for fragrance use.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -220.00000
beverages(nonalcoholic): -2200.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -590.00000
fruit ices: -590.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -180.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2100.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives
View page or View pdf

Refined exposure assessment for caramel colours (E 150a, c, d)
View page or View pdf

NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):8028-89-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
caramel color
Chemidplus:0008028895
 
References:
 caramel color
Canada Domestic Sub. List:8028-89-5
Pubchem (sid):135347518
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):Search
FooDB:FDB009079
FDA Listing of Food Additive Status:View
Haz-Map:View
Household Products:Search
VCF-Online:VCF Volatile Compounds in Food
Wikipedia:View
RSC Learn Chemistry:View
FAO:CARAMEL COLOURS
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 cosmetic colorants
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
 CAL-001 A610nm(0.1%w/v): 0.035(E150a) liquid
 CAL-002 A610nm(0.1%w/v): 0.065(E150a) liquid
 CAL-004 A610nm(0.1%w/v): 0.053(E150a) liquid
 CAP-001 A610nm(0.1%w/v): 0.100(E150a) powder
 caramel color powdered
class I caramel colors
class II caramel colors
class III caramel colors
class IV caramel colors
 caramel liquid
extrapone caramel milk N (Symrise)
 CCL-012 A610nm(0.1%w/v): 0.108(E150c) liquid
 CCL-015 A610nm(0.1%w/v): 0.130(E150c) liquid
 CCL-053 A610nm(0.1%w/v): 0.152 Liquid
 CCL-056 A610nm(0.1%w/v): 0.180(E150c) liquid
 CCP-001 A610nm(0.1%w/v): 0.200(E150c) powder
 CCP-002 A610nm(0.1%w/v): 0.220(E150c) powder
 CDL-001 A610nm(0.1%w/v): 0.250(E150d) liquid
 CDL-004 A610nm(0.1%w/v): 0.245(E150d) liquid
 CDL-005 A610nm(0.1%w/v): 0.265(E150d) liquid
 CDL-007 A610nm(0.1%w/v): 0.135(E150d) liquid
 CDL-008 A610nm(0.1%w/v): 0.240(E150d) liquid
 CDP-003 A610nm(0.1%w/v): 0.230(E150d) powder
 CDP-005 A610nm(0.1%w/v): 0.530(E150d) powder
 natural brown 10
 sethness 858
burnt sugar coloring
 

Articles:

PubMed:Determination of 4-Methylimidazole and 2-Acetyl-4()- tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS.
PubMed:False positive detection of peanut residue in liquid caramel coloring using commercial ELISA kits.
PubMed:Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis.
PubMed:Carcinogenic 4(5)-methylimidazole found in beverages, sauces, and caramel colors: chemical properties, analysis, and biological activities.
PubMed:Determination of 4(5)-methylimidazole in soy sauce and other foods by LC-MS/MS after solid-phase extraction.
PubMed:Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
PubMed:Quantification of 4-methylimidazole in class III and IV caramel colors: validation of a new method based on heart-cutting two-dimensional liquid chromatography (LC-LC).
PubMed:Effects of Cassia tora fiber supplement on serum lipids in Korean diabetic patients.
PubMed:Immunotoxic effects of the color additive caramel color III: immune function studies in rats.
PubMed:Effects of the color additive caramel color III and 2-acetyl-4(5)-tetrahydroxybutylimidazole (THI) on the immune system of rats.
PubMed:Determination of 4-methylimidazole in caramel color by capillary isotachophoresis.
PubMed:[Determination of 4-methylimidazole in caramel color by an improved thin-layer chromatography method].
PubMed:Effects of caramel color (ammonia process) on mammalian vitamin B6 metabolism.
PubMed:Quantitative determination of 4-methylimidazole as 1-acetyl derivative in caramel color by gas-liquid chromatography.
 
Notes:
tsca definition 2008: the substance obtained by controlled heat treatment of food-grade carbohydrates. food-grade acids, alkalies, and salts may be used to assist carmelization. food-grade antifoaming agents may be used in an amount not greater than that required to produce the intended effect. consists essentially of colloidal aggregates that are dispersible in water but only partly dispersible in alcohol-water solutions. depending upon the particular carmelizing agent used, may have a positive or negative colloidal charge in solution. The substance obtained by controlled heat treatment of food-grade carbohydrates. Food-grade acids, alkalies, and salts may be used to assist carmelization. Food-grade antifoaming agents may be used in an amount not greater than that required to produce the intended effect. Consists essentially of colloidal aggregates that are dispersible in water but only partly dispersible in alcohol-water solutions. Depending upon the particular carmelizing agent used, may have a positive or negative colloidal charge in solution. (SciFinder)
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