Caramel III - Ammonia Caramel E150c
natural-derived — Primarily heat-treated carbohydrate.
Ammonia caramel
CAS: 8028-89-5
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
In the EU, Caramel III - Ammonia Caramel has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted; 4-MEI levels are monitored
Official EFSA LinkUnited States (FDA)
FDA monitors 4-MEI levels; California Prop 65 concerns about 4-MEI content
Japan (MHLW)
4-MEI limited to 0.30 mg/g or less (on solid basis) per Japanese Food Additives Compendium
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Made by controlled heating of food-grade carbohydrates (sugars) at temperatures of 120-150°C in the presence of ammonium compounds such as ammonium hydroxide, ammonium carbonate, or ammonium bicarbonate. No sulfite compounds are used in this class. The ammonia incorporation gives the caramel a positive charge. This process can produce trace amounts of 4-methylimidazole (4-MEI) as a byproduct through Maillard-type reactions.