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E150C · Colours

Ammonia caramel

Moderate risk carcinogencoloursynthetic colour

Contains 4-MEI traces, debated at high intakes.

Category
Colours
Acceptable daily intake
100 mg/kg body weight/day (EFSA)
Vegan
Yes
Vegetarian
Yes

What it is

Ammonia caramel (E150c / Class III Caramel) is a synthetic dark brown colorant. It provides a rich brown hue, often used in baked goods, soy sauces, and stouts.

How it is used in food

Used for dark brown coloring.

Commonly found in
  • Soy sauce and gravies
  • Dark beers and stouts
  • Brown breads and baked goods

Health and safety

Contains traces of 4-methylimidazole (4-MEI), which caused tumors in high-dose mouse studies.

E150c is controversial because the ammonium processing generates a chemical byproduct called 4-methylimidazole (4-MEI). High doses of 4-MEI have been shown to cause cancer in laboratory mice.

Contains traces of 4-MEI

general population · evidence: disputed

The manufacturing process creates 4-methylimidazole (4-MEI). The State of California lists 4-MEI as a known carcinogen, but EFSA considers dietary exposure to be well below the threshold of concern.

EFSA re-evaluation of caramel colours

EFSA judges typical intakes safe but has set strict limits.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Permitted Permitted.
European Union
EFSA / European Commission		 Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)		 Permitted Permitted. In California, products exceeding a certain 4-MEI threshold require a Proposition 65 cancer warning.

Identification on labels

E-number
E150c

Also printed asBaker's caramel · Caramel III

Alternatives to this additive

How it is made

It is manufactured by heating carbohydrates (like sugar or corn syrup) in the presence of ammonium compounds (but without sulphites).

  1. Heating — Carbohydrates are heated under pressure.
  2. Ammoniation — Ammonium compounds are added to accelerate caramelization and deepen the color, producing 4-MEI as a byproduct.

Worth knowing

Caramel made with ammonium compounds.

Conclusion

While European and US food authorities maintain that the trace levels of 4-MEI in food are too low to harm humans, consumer advocacy groups recommend avoiding E150c and E150d in favor of plain caramel (E150a).

References

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Entry last reviewed 2026-07-28.

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