Burnt Sugar

Burnt sugar, also known as caramel colour, is produced by heating sugar (typically sucrose or glucose syrup) under controlled conditions. This process causes caramelisation, a series of chemical reactions that create a range of brown colours and distinct flavours.

Manufacturers use burnt sugar primarily as a colouring agent, providing shades from pale yellow-brown to dark brown. It is also used to impart a caramel or slightly bitter flavour. It is commonly found in confectionery, baked goods, sauces, beverages, and meat analogues.

Burnt sugar, when used as a food colouring (caramel colours E150a-d), is authorised for use in the UK and is listed on the Register of Food Additive Authorisations. European food safety authorities (EFSA) have evaluated caramel colours. Some studies have raised questions about certain compounds formed during the caramelisation process, such as 4-MEI, but regulatory bodies consider the authorised caramel colours safe at typical consumption levels. Evidence is mixed regarding potential long-term effects, but current scientific consensus supports their safety within authorised limits.