Plain caramel

Plain caramel is a food colouring made by heating sugars, typically glucose or sucrose, with or without acids, alkalis, or salts. The process creates a range of brown colours, from pale yellow to dark brown, depending on the temperature and duration of heating. It is widely used in the food industry for its colouring properties.

Manufacturers add plain caramel primarily for its colouring properties, providing a range of brown hues to foods and beverages. It is commonly found in baked goods like cakes and biscuits, sauces, gravies, confectionery, and soft drinks. Its mild sweet flavour can also contribute to the overall taste profile.

Plain caramel is authorised as a food additive in Great Britain and listed on the Register of Food Additive Authorisations. It has been evaluated by EFSA, which has established an Acceptable Daily Intake (ADI) for caramel colours. Evidence from studies on caramel colours, including plain caramel, has not indicated adverse health effects at typical consumption levels. Some research has explored potential links between certain types of caramel colour and health, but the consensus among regulatory bodies is that they are safe as used.