Caramel Paste

Caramel paste is a concentrated form of caramel, which is made by heating sugars. The process, known as caramelisation, creates a complex mixture of flavour compounds and brown pigments. It is typically produced by heating sucrose or glucose syrup, often with added water and sometimes other ingredients like butter or cream.

Manufacturers add caramel paste primarily for its rich, sweet, and slightly bitter flavour and its deep brown colour. It is used to enhance the taste and appearance of a wide range of products, including confectionery, baked goods, ice cream, desserts, and sauces. Its concentrated form allows for effective flavour and colour delivery even at low usage levels.

Caramel paste, when used as a colour, is typically authorised as a food additive in Great Britain. The European Food Safety Authority (EFSA) has evaluated various caramel colours. While generally considered safe at typical consumption levels, some caramel colours (particularly Class III and IV) can produce 4-MEI (4-methylimidazole) during production, which has been a subject of regulatory review. However, EFSA has established conditions of use for these additives, and the UK's Register of Food Additive Authorisations lists authorised uses.