Caustic Sulfite Caramel
The short version
Class II caramel — sulfite-processed sugar coloring used in cognac, sherry, and soy sauce.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Manufactured by controlled thermal decomposition of carbohydrates in the presence of sulfite salts (but no ammonium compounds). Different stability and ion-charge profile from the other caramels.
How it's used
The standard caramel for cognac, sherry, vermouth, balsamic-vinegar coloring, and some whiskeys — provides a deeper red-brown tone compatible with alcoholic, low-pH systems. Less common than caramels I and IV but specific to spirits and aged-condiment products.
Safety profile
ADI of 0–160 mg/kg body weight. Does not contain 4-MEI (the 4-methylimidazole concern is specific to ammonia-process caramels III and IV). Residual sulfite is generally low but products may need to declare sulfites depending on jurisdiction.
Physical & chemical properties
Dark brown to black viscous liquid or powder, negatively charged at typical food pH. Soluble in water and alcohol; not heat-sensitive. Compatible with acidic and alcoholic environments where the ammonium caramels precipitate or interact poorly.
Regulation worldwide
Permitted globally. Sulfite declaration may be required if residuals exceed the regulatory threshold for the matrix.
Educational information only. Not medical or dietary advice.