FlavScents AInsights Entry: Caramel Color (CAS: 8028-89-5)

1. Identity & Chemical Information

Caramel color is a complex mixture used extensively as a colorant in food and beverages. It is not a single chemical compound but rather a natural complex material produced by the controlled heat treatment of carbohydrates, typically in the presence of acids, alkalis, or salts. The CAS number for caramel color is 8028-89-5. It does not have a specific IUPAC name due to its complex nature. Caramel color is recognized by FEMA with the number 2235. Other identifiers include the FL number 14.001 and CoE number 150. The composition of caramel color can vary significantly depending on the manufacturing process, which affects its functional groups and sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Caramel color is primarily used for its coloring properties rather than its flavor or odor. However, it can impart a mild, burnt sugar-like aroma and taste, which can be described as sweet, slightly bitter, and toasty. The intensity of these sensory attributes is generally low, as caramel color is used in small quantities primarily for visual impact. It serves as a background realism note in formulations, enhancing the perception of richness and depth in both flavor and appearance.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Caramel color does not occur naturally but is formed through the controlled heating of carbohydrates, a process known as caramelization. This process involves complex Maillard reactions and dehydration, leading to the formation of brown pigments. Caramel color is considered a natural additive when derived from natural carbohydrate sources, aligning with "natural flavor" designations in many regulatory frameworks.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Caramel color is widely used in the food industry to impart a rich brown color to a variety of products, including soft drinks, sauces, baked goods, and confectionery. Its primary role in flavor systems is visual, enhancing the perceived quality and appeal of the product. Typical use levels in finished food or beverages range from 50 to 500 ppm, depending on the desired intensity of color. Caramel color is generally stable under a wide range of conditions, including heat and pH variations, although extreme conditions can lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While caramel color is not commonly used in fragrance formulations for its scent, it may be included in some products for its color properties. In such cases, it serves as a trace realism or modifier, contributing to the visual appeal of the product. Its volatility is low, and it does not contribute significantly to the fragrance profile in terms of top, middle, or base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, caramel color is generally recognized as safe (GRAS) by the FDA and FEMA. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 14.001. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific standards for caramel color use, often aligning with international guidelines. In Latin America, regulations vary, but caramel color is widely accepted in countries like Brazil and within MERCOSUR.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Caramel color is considered safe for consumption at typical use levels. The acceptable daily intake (ADI) varies depending on the type of caramel color, with some types having an ADI of up to 200 mg/kg body weight. Dermal exposure is not a primary concern due to its use in food rather than topical applications. Inhalation exposure is minimal, as caramel color is not volatile. Overall, the risk profile is low for both food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Caramel color is valued for its ability to impart a rich, appealing color to products without significantly altering flavor profiles. It synergizes well with other colorants and flavorings to create visually appealing products. Common pitfalls include overuse, which can lead to undesirable bitterness, and underuse, which may result in insufficient color. Formulators should consider the specific type of caramel color and its stability under processing conditions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on caramel color is well-established, with extensive documentation available from regulatory bodies and industry sources. While industry practices are generally consistent, some variability exists due to differences in manufacturing processes. Known data gaps are minimal, but ongoing research into specific health effects continues to refine safety assessments.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-24 16:26:50 GMT (p2)