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Caramel Colour

Food colouring derived from sugar. Caramel colour is a dark brown liquid or powder used to impart colour without significantly affecting taste. It is one of the most widely used food colours globally. Different classes of caramel colour are used depending on food application.

Common Name: Caramel ColourAlso Known As: Burnt Sugar ColourINS / E-Number: E150a, E150b, E150c, E150dCategory: ColourSource: Produced by controlled heating of carbohydrates such as sugar, glucose syrup, or starch-derived sugars under regulated conditions.Mostly Used In: Used as a food colouring agent Used in beverages, sauces, and gravies Used in bakery, confectionery, and desserts Used in processed and packaged food products

❓ What Is Caramel Colour?

Caramel colour is a food-grade colouring produced by controlled heat treatment of carbohydrates such as sugar, glucose, or starch-derived sugars. It provides brown to dark brown colour to foods. INS Numbers: INS 150a – Plain Caramel INS 150b – Caustic Sulphite Caramel INS 150c – Ammonia Caramel INS 150d – Sulphite Ammonia Caramel E Numbers: E150a, E150b, E150c, E150d

🎯 Why Is It Used?

Provides uniform brown colour Enhances visual appeal of food products Maintains colour consistency across batches Heat- and light-stable colouring option

✅ Benefits

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Improves visual appearance of foods

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Widely used and well-regulated food colour

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Effective at low usage levels

⚠️ Side Effects

Excess intake may not be desirable

Specific classes have usage restrictions

Must be used only within permitted limits

📋 FSSAI Guidelines

Permitted food colour under FSSAI regulations Only approved classes (INS 150a–150d) allowed Usage must comply with category-wise limits Mandatory declaration with class name and INS number Health or therapeutic claims are not allowed

📊 Daily Limit

ADI defined by regulations.

Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.

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