Ammonia Caramel
The short version
Class III caramel — ammonia-processed coloring used in beer, gravies, and dark sauces. Contains 4-MEI.
The caramel colour in many sauces and beers. The ammonia used to make it can leave traces of 4-MEI, a compound flagged as a possible carcinogen in animal studies. Levels are low and debated, but that's why we flag it.
Safety profile
ADI of 100 mg/kg body weight (EFSA 2011 re-evaluation): an individual ADI within the group ADI of 300 mg/kg body weight for all four caramel colours, set lower to take account of uncertainties about possible effects on the immune system of THI, a by-product of this caramel class. EFSA judged that exposure to 4-MEI from E 150c and E 150d did not give rise to concern. JECFA's ADI for Class III caramel is 0–200 mg/kg body weight. JECFA, EFSA, and FDA position is that exposure at typical dietary levels stays below thresholds of concern, but cola and beer with high E150c/d levels have been reformulated downward following California Prop 65 listing of 4-MEI in 2011.
Sources
- EFSA — Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives (2011) — European Food Safety Authority (ANS Panel), 2011. Individual ADI 100 mg/kg bw for Class III within group ADI 300, due to THI; 4-MEI exposure not of concern
- WHO JECFA database — Caramel colour, Class III (ammonia caramel, INS 150c) — Joint FAO/WHO Expert Committee on Food Additives, 1985. JECFA ADI 0–200 mg/kg bw
- EU — Commission Regulation (EU) No 231/2012, specifications for food additives (consolidated text of 18.08.2026) — Publications Office of the European Union, 2026. EU 4-MEI limit 200 mg/kg and THI limit 10 mg/kg for E 150c
- US eCFR — 21 CFR 73.85 Caramel (version of 2026-10-13) — Office of the Federal Register / US FDA, 2026. US: caramel made with ammonium compounds permitted for coloring foods
Checked against these sources on .
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