Plain caramel

What it is

Plain caramel (E150a), also known as Class I caramel, is a dark brown food colouring. It is the most basic and natural of the four classes of caramel colours, produced simply by heating carbohydrates without any ammonium or sulphite compounds.

How it is used in food

Provides a simple brown caramel color.

• Whiskey and brandy
• Baked goods and bread
• Sauces (like soy sauce and gravy)
• Desserts and ice cream

Health and safety

None major.

Made industrially by heating sugar, similar to pan caramelization.

Regulatory status

Identification on labels

E-number

E150a

Also printed asCaramel I

Alternatives to this additive

• E150d: Sulphite ammonia caramel — Used in colas for a darker, more stable color in highly acidic environments, but carries risks regarding 4-MEI.

How it is made

It is made through the controlled heat treatment (caramelization) of sugars (like glucose, sucrose, or molasses), sometimes with safe acids or alkalis (like citric acid or sodium carbonate) to aid the process.

1. Heating — A carbohydrate source is heated to a high temperature.
2. Caramelization — The sugars break down and form complex polymers that provide the dark brown color.
3. Cooling — The syrup is rapidly cooled to stop the reaction at the desired color intensity.

Worth knowing

It is the only caramel class made without ammonia or sulphite chemistry.

Conclusion

E150a is a safe, traditional coloring method. When you see "Caramel Colour" on a premium product without a letter, it is often this basic, unproblematic form.

References

• EFSA evaluation of E150a — EFSA
• EFSA re-evaluation of caramel colours — EFSA
• Re-evaluation of caramel colours (E 150 a,b,c,d) as food additives — EFSA