Caramel I - Plain Caramel E150a
natural-derived — Primarily heat-treated carbohydrate.
Plain caramel
CAS: 8028-89-5
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Caramel I - Plain Caramel?
Plain Caramel (E150a), also known as Caramel Class I, is the simplest of the four caramel color classes, produced by controlled heating of food-grade carbohydrates such as glucose, sucrose, or corn syrup without the use of ammonia or sulfite compounds. Because it is manufactured without these reactants, Plain Caramel does not contain significant levels of 4-methylimidazole (4-MEI) — the byproduct that has raised concerns for the other caramel color classes E150c and E150d. E150a is used in bakery products, confectionery, sauces, gravies, and certain beverages to impart a natural brown color and can also contribute some caramel flavor. JECFA evaluated plain caramel (Class I) and established that it is acceptable for use without a specific ADI, as it is essentially composed of common food ingredients.
? Did You Know?
Caramel I - Plain Caramel isn't just a food additive — it's also used in medicine.
In the EU, Caramel I - Plain Caramel has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted
United States (FDA)
Regulated as a direct food additive under FDA CFR titles.
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Made by controlled heating of food-grade carbohydrates (sugars like glucose, fructose, sucrose) without ammonia or sulfite compounds. The simplest form of caramel color.
Applications Beyond Food
Used as a colorant in some pharmaceutical preparations.