E150 (a) - Plain Caramel

Author: Mark Velov Time for reading: ~2 minutes Last Updated: January 27, 2026

CHAPTERS (Table Of Contents)

Characteristics: E 150a is one of the most widespread colorants in food products of natural origin. It is known by several names: caramel color (plain), caramel coloring, caramel

Ordinary caramel (E150a) is a natural or synthetically colored colorant from the group of melanin caramel dyes. The additive is one of the most common colorants in foods of natural origin. It is a subtype of E150 and is the least saturated in color of the other caramels. It is approved for use as an E150a colorant in the food industry worldwide. The most common sources of the supplement are beets, corn and sugar cane. It is known by several names: caramel color (plain), caramel coloring, caramelized sugar or just burnt sugar.

The additive is obtained by heating sugar under strict control. Acids (nitric, phosphoric, lactic or citric) or bases are sometimes used to speed up the caramelization process.

Main characteristics of the caramel additive (E150a)

color - varies from yellow to red, caramel, brown;
smell - soft, burnt sugar;
consistency - liquid, thick (solution or powder);
taste - bitter, leaves a strong aftertaste.

In its pure form, E 150a can be in solid or liquid state, with a dark chocolate color and a bitter taste. Gives products synthetic shades that range from light brown to almost black.

Properties of plain caramel (E150a)

Ordinary caramel is stable in alcoholic, tannin and salty environments.
The food supplement E150a is highly soluble in water and alcohol.
It is resistant to acids. It is not susceptible to bright light and high temperatures (can withstand up to 150 ° C).
It is insoluble in fat, but soluble in water.
It is obtained by heat treatment of sugar substances or by their decomposition.
In the composition of the products it also acts as an emulsifier.

Effect of E150a (caramel) supplement on the body

Benefits

The food supplement contains melanin, which is also formed in the tissues of some plants. They protect the body from the effects of radiation, mutations and radiation damage caused by it.

It hurts

E150a should be used with caution by patients with diabetes mellitus, as well as by people who have allergies or individual intolerance to caramel. Excessive use of the substance may cause gastrointestinal upset, bloating and constipation.

Use of plain caramel (E150a)

The food additive is approved for use for coloring various food products:

pastries, desserts (frozen too) and ice cream;
chocolate butter, chocolates;
sweets;
citrus marmalades, jams, marmalades;
jelly (permissible amount - up to 200 mg per 1 kg of product);
syrups;
canned mushrooms and other preserves;
canned vegetables (in brine, in butter) and fruits;
chips;
sauces, spices;
meat products - sausages, cooked sausages, pate, sausages;
yogurts;
semi-finished soups;
alcoholic beverages - whiskey, beer, wine;
soft drinks;
vinegar.

The food coloring caramel is used as a filling in many recipes. Caramel is also used as a colorant in the manufacture of medicines and cosmetics.