Safety grading ORANGE – SOME CONCERNS
E150b, or Caustic Sulfite Caramel (Class II), is graded ORANGE – SOME CONCERNS. It is produced by heating sugars in the presence of sulfite compounds. This route improves colour stability and generates an anionic caramel suited for acidic foods, but it can leave trace sulfite residues. For most people these residues are harmless, however, a subset of sulfite‑sensitive consumers may experience intolerance reactions such as wheeze, flushing, or urticaria even at low levels. The overall toxicological profile is otherwise benign at permitted uses.
Regulators apply a group acceptable daily intake for caramel colours and set identity and purity specifications that limit sulfite content. Typical exposures for the general population remain comfortably below those limits. Food producers can reduce potential issues by selecting process conditions that minimize residual sulfites and by signalling sulfite‑related additives clearly on labels. Consumers who know they are sulfite‑sensitive often monitor products containing E150b and the preservative sulfites E220–E228.
Should You Avoid E150b?
Most consumers do not need to avoid E150b. Individuals with diagnosed sulfite sensitivity, asthma with sulfite triggers, or chronic respiratory disease may prefer to choose products coloured with E150a or with no added colours. Reading ingredient lists is the simplest way to control exposure.
Common Uses
- Dark beers, vinegars, and malt beverages that require a stable brown shade.
- Brown sauces, gravies, and savory concentrates in which acidity is present.
- Bakery fillings and spice blends where an anionic caramel performs well.
Common names / Synonyms
- Caustic sulfite caramel
- Class II caramel
- Caramel colour E150b
- INS 150b
What is it?
E150b is created by heating carbohydrates with sulfite compounds but without ammonium reagents. The sulfite acts as a processing aid and influences polymer growth, resulting in a negatively charged caramel. The negative charge enhances compatibility with certain proteins and colloids in acidic systems, which is one reason E150b is chosen for beers and sauces. Process control focuses on achieving the target colour intensity while keeping sulfite residues within specification. Because nitrogen is not introduced, nitrogenous by‑products are not a salient feature of this class.
Where it’s allowed (EU vs US)
E150b is permitted in the European Union as a food colour with conditions of use. In the United States, caramel colour is recognized as GRAS. Labelling rules for sulfite‑containing foods may apply when total sulfite from all sources exceeds national thresholds.