Safety grading GREEN – SAFE
E150a, known as Plain Caramel or Class I caramel, receives a GREEN – SAFE grading. It is produced by heating sugars without added ammonium or sulfite compounds. Because no nitrogen or sulfur reagents are used, the process does not generate 4‑methylimidazole or related nitrogenous by‑products that appear in other caramel classes. Regulatory evaluations have consistently found no genotoxic or carcinogenic concerns at permitted uses and typical intakes. Exposure estimates for average and high consumers remain within comfortable margins of safety under current specifications.
From a practical perspective, E150a has been in widespread culinary and industrial use for decades. Its browning is mild to medium, the flavour contribution is subtle, and it performs reliably across a wide range of pH values found in foods. Because it is chemically simpler than other caramel classes, it is commonly preferred in applications where a clean label and minimal process by‑products are desired. Sensitive groups such as children and pregnant individuals are not expected to face additional risks at typical dietary exposures.
Should You Avoid E150a?
There is no general need to avoid E150a. Individuals pursuing a strict “no added colours” diet may choose to reduce all colourants, but E150a is among the least controversial options. Rare idiosyncratic reactions to heated‑sugar products can occur, yet these are not specific to E150a and are not considered a public health signal.
Common Uses
- Beer and whiskey colour adjustment where a gentle brown hue is needed.
- Breads, biscuits, and baked goods to enhance crust colour and uniformity.
- Sauces, syrups, confectionery, and desserts requiring light to medium brown tones.
- Dairy desserts and puddings where flavour impact must remain low.
Common names / Synonyms
- Plain caramel
- Class I caramel
- Caramel colour E150a
- INS 150a
What is it?
E150a is a mixture of brown polymers formed by the controlled heating of sugars such as glucose syrup or sucrose. The heat drives dehydration and polymerization reactions, producing caramelans, caramelens, and caramelins that absorb light and create a stable brown colour. Because no catalysing reagents are added, the ionic charge of E150a is essentially neutral. This neutrality makes it versatile across many food systems without strong interactions with proteins or emulsifiers.
Manufacturers control temperature, time, and moisture to tune shade, solubility, and viscosity. The outcome is a water‑soluble colour with good heat and shelf stability. Unlike Classes III and IV, which use ammonium compounds and may generate trace heterocyclics, Class I relies purely on sugar thermochemistry. This simpler pathway underpins its favourable safety profile and its GREEN classification in our database.
Where it’s allowed (EU vs US)
In the European Union, E150a is listed as a permitted colour with conditions of use. In the United States, caramel colour is generally recognized as safe when produced to specification and used according to good manufacturing practice.