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.
Where it comes from
Produced by controlled thermal decomposition of carbohydrates with ammonium compounds (but no sulfite). The ammonia-process pathway introduces heterocyclic byproducts including 4-methylimidazole (4-MEI), the focus of toxicological re-evaluation since the 2000s.
How it's used
The dominant brown for beer (darkens lagers, stouts), gravies, dark sauces, biscuits, and pet food. Provides a positively-charged colorant compatible with the neutral pH and high-protein environment of beer wort and meat-based sauces.
Safety profile
ADI of 0–100 mg/kg body weight (EFSA 2011 re-evaluation, separated from the other caramels). The main toxicological concern is 4-MEI. 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.
Physical & chemical properties
Dark brown to black viscous liquid or powder, positively charged at typical food pH. Soluble in water. Compatible with neutral-to-mildly-acid systems but flocculates in strongly acidic media.
Regulation worldwide
Permitted globally with maximum 4-MEI limits set by regulators (EU: 200 mg/kg; California Prop 65 thresholds influence US formulations).
Educational information only. Not medical or dietary advice.