Allervibe
E150a
Plain caramel
The Class I caramel colour, made by heating sugars without ammonia or sulphite reagents.
i Additive Details
| Is E150a Plain caramel safe?
Because no ammonium compounds are used, plain caramel does not contain 4-methylimidazole (4-MEI), the substance behind the tighter limits on E150c and E150d, and no sulphite reagents are involved either. It is usually made from glucose syrup, which may be derived from wheat or maize; wheat-based glucose syrups are exempt from EU allergen labelling because the processing removes the gluten protein.
| Uses
Gives a light to dark brown colour to whisky, brandy, rum and other spirits, vinegars, soy sauce, bakery products, breakfast cereals, confectionery and some sauces. It has the lowest colouring strength of the four caramel classes, so more of it is needed for the same shade.
| Interactions
Carries a slight negative charge. The caramel class is matched to the charge of the product being coloured — a caramel of the wrong charge can cause haze or sediment with proteins, tannins or gums.
| Origin
Made by heating food carbohydrates such as glucose syrup, sucrose or invert sugar, with or without acids or alkalis, but without ammonium or sulphite compounds.
| Daily Intake
EFSA's 2011 re-evaluation set a group ADI of 300 mg per kg of body weight per day covering E150a, E150b, E150c and E150d together. JECFA did not consider a numerical limit necessary for plain caramel.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E162 Beetroot red A red-violet pigment (betanin) obtained from red beetroot.
- E163 Anthocyanins Water-soluble red, purple and blue plant pigments used as a food colour.
- E141 Copper complexes of chlorophylls and chlorophyllins A green colour made by replacing the magnesium at the centre of plant chlorophyll with copper.
- E150b Caustic sulphite caramel The Class II caramel colour, made by heating sugars with sulphite compounds but no ammonia.
- E150c Ammonia caramel The Class III caramel colour, made by heating sugars with ammonium compounds but no sulphite.
- E160c Paprika extract An orange-red colour extracted from the fruit of sweet paprika peppers.
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