Plain Caramel
The short version
Pure caramel color produced by heating sugars alone — the clean-label form of caramel coloring.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
The simplest of four caramel classes (E150a–d), produced by heating sugars (often glucose syrup) without nitrogen or sulfite catalysts. The traditional method, used in cooking long before commercial caramel manufacture.
How it's used
Used in bakery glaze, whiskey and brandy color, vinegar, and soy sauce. Provides the same brown coloring as E150d but without the sulfite/ammonia residuals — preferred in clean-label formulations even though it is less stable in acidic beverages.
Safety profile
ADI 'not specified' — the most generous JECFA assignment. Considered the safest of the caramel classes; lacks the 4-MEI concern of E150c and E150d because no ammonia is used. No specific allergen concerns.
Physical & chemical properties
Dark brown viscous liquid or powder, soluble in water. Stable in neutral to mildly acidic conditions; less suited to strongly acidic carbonated drinks than E150d.
Regulation worldwide
Permitted globally without restrictive limits. The most permissive of the four caramel classes.
Educational information only. Not medical or dietary advice.