Caramel IV (Sulfite Ammonia)
The short version
A dark brown caramel color produced with sulfite and ammonia, used in colas and sauces.
The caramel colour in colas and sauces. Made with ammonia and sulphites, it can contain 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
One of four classes of caramel color (E150a–d). Class IV is produced by heating sugars with both sulfite and ammonium compounds, yielding a strongly acidic, dark brown color.
How it's used
The signature color of cola drinks, dark beers, soy sauce, and some baked goods.
Safety profile
ADI of 200 mg/kg body weight. The manufacturing process can yield trace 4-methylimidazole (4-MEI), classified as 'possibly carcinogenic' (IARC 2B). California Proposition 65 requires a warning label above certain 4-MEI levels, prompting major beverage manufacturers to reformulate.
Physical & chemical properties
Dark brown viscous liquid or powder, soluble in water. Stable in acidic conditions, making it ideal for carbonated drinks.
Regulation worldwide
Permitted globally with maximum 4-MEI limits in some jurisdictions, notably the US state of California.
Educational information only. Not medical or dietary advice.