ingredient information
Caramel Color Natural
Caramel colors are being used in several kinds of food and beverages. They are classified in 4 types (class I, II, III and IV ) to suit the requirements of different food and beverage products by providing specific texture, color, and flavor to the product.  By far the most important ingredients in caramel are milk, sugar and fat. Caramel colors may may  have antioxidant properties, however no studies demonstrated such properties in soft-drinks. Although caramel color is regarded as relatively safe, its ingredients composition may affect ones' health. Individuals allergic to milk should avoid food containing caramel color, as even a small quantity can be harmful for certain persons. Another ingredient in caramel colors: 4(5)-Methylimidazole was identified by the National Toxicology Program as a carcinogenic chemical (cancer-caused chemical) however more study is needed to determine the levels causing toxicity in human.   References: 1. Sengar G,  Sharma KH.  Food caramels: a review. J Food Sci Technol. 2014;  51(9):1686–1696. doi 10.1007/s13197-012-0633-z 2.  Hengel M, Shibamoto T. Carcinogenic 4(5)-Methylimidazole Found in Beverages, Sauces, and Caramel Colors: Chemical Properties, Analysis, and Biological Activities.  J. Agric. Food Chem. 2013; 61:780−789.