Caramel IV - sulfite ammonia caramel

E number E150dINS 150d

Listed as a colour by Codex and the EU.

Listed as colours (EU, Codex)

Caramel IV is the sulfite ammonia class and the most widely used of the four: it is the colour in cola drinks. It carries a negative charge in solution, which keeps it stable in acidic beverages.

Where it is and isn’t permitted

Status of Caramel IV - sulfite ammonia caramel by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

50 food categories

highest permitted level 1,000 mg/kg

Show every food category
  • 0.2 Colourings — GMP
  • 0.3 Flavourings — GMP
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.3 Vinegars and related products — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.2.1 Beer and related products — GMP
  • 14.2.2 Wine, sparkling wine and fortified wine — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4 Fruit wine, vegetable wine and mead (including cider and perry) — 1,000 mg/kg
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMPNot for olive oil.
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMPPermitted on the surface of chocolate only.
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMPNot for sausage or sausage meat containing raw, unprocessed meat.
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 49 further provisionsretrieved 2026-10-17
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSAPermitted, with conditions

55 food categories

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. Note 74: Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 1.5 dehydrated milk as defined by directive 2001/114/ec — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. except unflavoured products.
  • 1.6.3 other creams — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured creams.
  • 1.7.1 unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured unripened cheese.
  • 1.7.3 edible cheese rind — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 1.7.4 whey cheese — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 1.7.5 processed cheese — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured processed cheese.
  • 1.7.6 cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured unripened products.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Caramels. quantum satis.
  • 12.4 Mustard — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 12.6 Sauces — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. excluding tomato-based sauces.
  • 12.7 Salads and savoury-based sandwich spreads — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 12.9 Protein products excluding products covered in category 1 8 — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 14.2.1 beer and malt beverages — quantum satisPermitted as a member of Caramels. quantum satis. E 150a,b,d. Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel.
  • 14.2.1 beer and malt beverages — quantum satisPermitted as a member of Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel. quantum satis.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Caramels. quantum satis. only cidre bouché.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. excluding wino owocowe jakościowe.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. except miód pitny jakościowy’.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — quantum satisPermitted as a member of Caramels. quantum satis. except: spirit drinks as defined in categories 15-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787 category 2 of Annex I of Regulation (EU) 2019/787 can only contain E 150a category 1, 3-8, 10-14 of Annex I of Regulation (EU) 2019/787 can only contain added caramel as a means of adjusting the colour.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Caramels. quantum satis.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Caramels. quantum satis. except sangria, clarea, zurra.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. Period of application: from 1 August 2014 only food supplements in syrup form. Note 69: Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 4.2.1 dried fruit and vegetables — quantum satisPermitted as a member of Caramels. quantum satis. only preserves of red fruit.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — quantum satisPermitted as a member of Caramels. quantum satis. only vegetables (excluding olives).
  • 4.2.3 canned or bottled fruit and vegetables — quantum satisPermitted as a member of Caramels. quantum satis. only preserves of red fruit.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. only mostarda di frutta.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Caramels. quantum satis. only preserves of red fruit.
  • 4.2.5 jam jellies and marmalades and similar products — quantum satisPermitted as a member of Caramels. quantum satis. except chestnut puree.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisPermitted as a member of Caramels. quantum satis. except chestnut purée.
  • 4.2.5.3 other similar fruit or vegetable spreads — quantum satisPermitted as a member of Group II, Colours atquantum satis. except crème de pruneaux.
  • 5.2 Other confectionery including breath freshening micro-sweets — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. Period of application: from 1 August 2014. Note 72: Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 6.3 breakfast cereals — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. only breakfast cereals other than extruded, puffed and/or fruit flavoured breakfast cereals.
  • 6.5 Noodles — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 6.6 Batters — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 6.7 pre-cooked or processed cereals — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Caramels. quantum satis. only malt bread.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisPermitted as a member of Caramels. quantum satis. only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, s alsicha fresca, mici, butifarra fresca, longaniza fresca and chorizo fresco.
  • 8.3.1 Non-heat-treated processed meat — quantum satisPermitted as a member of Caramels. quantum satis. only sausages.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Caramels. quantum satis. only sausages, patés and terrines.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. except edible external coating of pasturmas.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — quantum satisPermitted as a member of Caramels. quantum satis. only fish paste and crustacean paste.
  • 9.3 fish roe — quantum satisPermitted as a member of Group II, Colours atquantum satis. quantum satis. except Sturgeons' eggs (Caviar).
Regulation (EC) No 1333/2008, Annex IIand 54 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

60 food categories

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 1.5 Dehydrated milk as defined by Directive 2001/114/EC — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except unflavoured products.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured creams.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured unripened cheese.
  • 1.7.3 Edible cheese rind — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 1.7.4 Whey cheese — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured processed cheese.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured unripened products.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014. Note (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisAuthorised under E 150a-d, Caramels. quantum satis.
  • 12.4 Mustard — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 12.6 Sauces — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. excluding tomato-based sauces.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. excluding chocolate milk and malt products Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 14.2.1 Beer and malt beverages — quantum satisAuthorised under E 150a,b,d, Plain caramel, Caustic sulphite caramel and Sulphite ammonia caramel. quantum satis.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. excluding cidre bouché.
  • 14.2.3 Cider and perry — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only cidre bouché.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Excluding wino owocowe markowe.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. except: fruit spirits, spirits (preceded by the name of the fruit) obtained by maceration and distillation Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Whisky, whiskey can only contain E 150a.
  • 14.2.7.1 Aromatised wines — quantum satisAuthorised under E 150a-d, Caramels. quantum satis.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. except sangria, clarea, zurra.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — several limitsPermitted as a member of Group II: Food colours authorised at quantum satis. (1) quantum satis: no further restriction; (2) quantum satis: Period of application: from 1 August 2014 only food supplements in syrup form. Note (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 3 Edible ices — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 4.2.1 Dried fruit and vegetables — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only preserves of red fruit.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — several limitsAuthorised under E 150a-d, Caramels. (1) quantum satis: only preserves of red fruit; (2) quantum satis: only vegetables (excluding olives).
  • 4.2.3 Canned or bottled fruit and vegetables — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only preserves of red fruit.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only mostarda di frutta.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only preserves of red fruit.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. except chestnut purée.
  • 4.2.5.3 Other similar fruit or vegetable spreads — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except crème de pruneaux.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals.
  • 6.5 Noodles — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 6.6 Batters — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 7.1 Bread and rolls — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only malt bread.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca and chorizo fresco.
  • 8.3.1 Non-heat-treated meat products — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only sausages.
  • 8.3.2 Heat-treated meat products — quantum satisAuthorised under E 150a-d, Caramels. quantum satis. only sausages, pâtés and terrines.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except edible external coating of pasturmas.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only surimi and similar products and salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — several limitsAuthorised under E 150a-d, Caramels. (1) quantum satis: only fish paste and crustacean paste; (2) quantum satis: only precooked crustacean.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except Sturgeons’ eggs (Caviar).
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 59 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 카라멜색소IV (“Caramel IV”, the English the Code prints beside it). Main use (주용도) of 카라멜색소IV: 착색료. Standard for use (사용기준) of 카라멜색소IV: (1) [must not be used in the foods listed] “카라멜색소IV은 아래의 식품에 사용하여서는 아니 된다. 1. 천연식품〔식육류, 어패류, 과일류, 채소류, 해조류, 콩류 등 및 그 단순가공품(탈피, 절단 등)〕 2. 다류(고형차 및 희석하여 음용하는 액상차는 제외) 3. 인삼성분 및 홍삼성분이 함유된 다류 4. 커피 5. 고춧가루, 실고추 6. 김치류 7. 고추장, 조미고추장 8. 인삼 또는 홍삼을 원료로 사용한 건강기능식품” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

82 food categories

highest permitted level 60,000 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 2,000 mg/kg
    • Note 52 Excluding chocolate milk.
  • 01.2.2 Renneted milk (plain) — GMP
  • 01.3.2 Beverage whiteners — 1,000 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.4 Cream analogues — 5,000 mg/kg
  • 01.5.2 Milk and cream powder analogues — 5,000 mg/kg
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.6.1 Unripened cheese — 50,000 mg/kg
    • Note 201 For use in flavoured products only.
    • Note XS221 Excluding products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001).
    • Note XS273 Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
    • Note XS262 Excluding products conforming to the Standard for Mozzarella (CODEX STAN 262-2006).
    • Note XS275 Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).
  • 01.6.2.1 Ripened cheese, includes rind — 50,000 mg/kg
    • Note 201 For use in flavoured products only.
    • Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
    • Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
    • Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).
    • Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).
    • Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).
    • Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).
    • Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).
    • Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).
    • Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
    • Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
    • Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).
    • Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
    • Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).
    • Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).
    • Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
  • 01.6.2.2 Rind of ripened cheese — 50,000 mg/kg
  • 01.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc. — 50,000 mg/kg
    • Note 72 On the ready-to-eat basis.
  • 01.6.5 Cheese analogues — 50,000 mg/kg
    • Note 201 For use in flavoured products only.
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 2,000 mg/kg
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 500 mg/kg
    • Note XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006).
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 20,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 1,000 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 7,500 mg/kg
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 7,500 mg/kg
  • 04.1.2.4 Canned or bottled (pasteurized) fruit — 7,500 mg/kg
    • Note 267 Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015) except for use in special holiday packs for canned pears conforming to the standard.
  • 04.1.2.5 — 1,500 mg/kg
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 500 mg/kg
    • Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
  • 04.1.2.7 Candied fruit — 7,500 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 7,500 mg/kg
    • Note 182 Excluding coconut milk.
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 7,500 mg/kg
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 500 mg/kg
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981).
    • Note XS260 Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007).
    • Note 658 Except for use at 300 mg/kg in products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CXS 115-1981), singly or in combination, with other colours permitted in CXS 115-1981.
  • 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 50,000 mg/kg
    • Note XS13 Excluding products conforming to the Standard for Preserved Tomatoes (CODEX STAN 13-1981).
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS145 Excluding products conforming to the Standard for Canned Chestnuts and Canned Chestnut Puree (CODEX STAN 145-1985).
    • Note XS241 Excluding products conforming to the Standard for canned bamboo shoots (CXS 241-2003).
    • Note XS257R Excluding products conforming to the Codex Regional Standard for Canned Humus with Tehena (CODEX STAN 257R-2007).
    • Note XS258R Excluding products conforming to the Regional Standard for Canned Foul Medames (CXS 258R-2007).
  • 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 400 mg/kg
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
  • 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 20,000 mg/kg
    • Note XS323R Excluding products conforming to the Regional Standard for Laver Products (CXS 323R-2017).
    • Note XS334R Excluding products conforming to the Regional Standard for fermented cooked Cassava-based products (Africa) (CXS 334R-2020).
    • Note 662 For use only in tsukudani (seaweed boiled down in soy sauce) to standardize and restore colour lost due to thermal processing.
  • 05.1.2 Cocoa mixes (syrups) — 50,000 mg/kg
  • 05.1.3 Cocoa-based spreads, incl. fillings — 50,000 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 50,000 mg/kg
    • Note 183 For use in surface decoration only.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 50,000 mg/kg
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 50,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 20,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 50,000 mg/kg
  • 06.3 Breakfast cereals, including rolled oats — 2,500 mg/kg
  • 06.4.2 Dried pastas and noodles and like products — 50,000 mg/kg
    • Note 211 For use in noodles only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 50,000 mg/kg
    • Note 153 For use in instant noodles only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 2,500 mg/kg
  • 06.6 Batters (e.g. for breading or batters for fish or poultry) — 2,500 mg/kg
  • 06.7 Pre-cooked or processed rice products, including rice cakes (Oriental type only) — 2,500 mg/kg
  • 06.8.8 Other soybean protein products — 20,000 mg/kg
    • Note XS175 Excluding products conforming to the Standard for Soy Protein Products (CXS 175-1989).
  • 07.1.2 Crackers, excluding sweet crackers — 1,200 mg/kg
  • 07.1.3 Other ordinary bakery products (e.g. bagels, pita, English muffins) — 25,000 mg/kg
    • Note 398 Some Codex Members allow the use of additives with sweetener and colour functions in this food category while others limit this food category to products without these additives.
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 1,200 mg/kg
  • 08.1.2 Fresh meat, poultry and game, comminuted — 5,000 mg/kg
    • Note 669 For use only in breakfast sausages, merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco and mici.
  • 08.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts — 1,000 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 4 For use in decoration, stamping, marking or branding the product only.
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022).
  • 08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts — 3,400 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 4 For use in decoration, stamping, marking or branding the product only.
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
    • Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
    • Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022).
  • 08.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts — 300 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 4 For use in decoration, stamping, marking or branding the product only.
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022).
  • 08.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products — 2,000 mg/kg
  • 08.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products — 2,000 mg/kg
  • 08.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products — 5,000 mg/kg
    • Note 373 For use in sausage only.
  • 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 10,000 mg/kg
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 08.3.3 Frozen processed comminuted meat, poultry, and game products — 2,000 mg/kg
  • 08.4 Edible casings (e.g. sausage casings) — 50,000 mg/kg
    • Note 365 On a casings basis.
  • 09.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms — 30,000 mg/kg
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms — 30,000 mg/kg
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
    • Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
  • 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 30,000 mg/kg
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
    • Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
    • Note XS37 Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
    • Note XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
    • Note XS90 Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
    • Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
    • Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
  • 10.1 Fresh eggs — 20,000 mg/kg
    • Note 4 For use in decoration, stamping, marking or branding the product only.
  • 10.2 Egg products — 20,000 mg/kg
    • Note 161 Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.
  • 10.3 Preserved eggs, including alkaline, salted, and canned eggs — 20,000 mg/kg
  • 10.4 Egg-based desserts (e.g. custard) — 20,000 mg/kg
  • 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — 1,200 mg/kg
    • Note 213 For use in liquid products containing high intensity sweeteners only.
  • 12.2.2 Seasonings and condiments — 50,000 mg/kg
  • 12.3 Vinegars — 50,000 mg/kg
  • 12.4 Mustards — 50,000 mg/kg
  • 12.5 Soups and broths — 25,000 mg/kg
    • Note 212 Except for use in products conforming to the Standard for Bouillon and Consommés (CODEX STAN 117-1981) at 3 000 mg/kg.
  • 12.6 Sauces and like products — 30,000 mg/kg
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
    • Note 579 Except for use at 1500 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011).
  • 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 50,000 mg/kg
  • 12.9.2.1 Fermented soybean sauce — 60,000 mg/kg
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 20,000 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 20,000 mg/kg
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 20,000 mg/kg
  • 13.6 Food supplements — 20,000 mg/kg
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 50,000 mg/kg
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 10,000 mg/kg
    • Note 7 For use in coffee substitutes only.
    • Note 127 On the served to the consumer basis.
  • 14.2.1 Beer and malt beverages — 50,000 mg/kg
  • 14.2.2 Cider and perry — 1,000 mg/kg
  • 14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine — 50,000 mg/kg
  • 14.2.4 Wines (other than grape) — 1,000 mg/kg
  • 14.2.5 Mead — 1,000 mg/kg
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 50,000 mg/kg
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 50,000 mg/kg
  • 15.0 Ready-to-eat savouries — 10,000 mg/kg
CXS 192-1995 Table One, INS 150dand 81 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand1,000 mg/kg1 numeric limit, 49 GMP
European Union—55 quantum satis
Great Britain—3 several limits, 57 quantum satis
South Korea—1 no quantity stated
Codex Alimentarius300 mg/kg – 60,000 mg/kg81 numeric limit, 1 GMP

What it is made from

Produced by heating food-grade carbohydrates with both sulfite and ammonium compounds. As with Caramel III, limits are set on 4-methylimidazole formed during manufacture.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 1 mg/kgno more than 1 mg/kg
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 150d Sulphite ammonia caramel

Sulphite ammonia caramel is prepared by the controlled heat treatment of carbohydrates (commercially available food grade nutritive sweeteners which are the monomers glucose and fructose and/or polymers thereof (e.g. glucose syrups, sucrose, and/or invert syrups, and dextrose) with or without acids or alkalis in the presence of both sulphite and ammonium compounds (sulphurous acid, potassium sulphite, potassium bisulphite, sodium sulphite, sodium bisulphite, ammonium hydroxide, ammonium carbonate, ammonium hydrogen carbonate, ammonium phosphate, ammonium sulphate, ammonium sulphite and ammonium hydrogen sulphite).

Assay, identification and purity criteria

Description and assay

Einecs
232-435-9
Description
Dark brown to black liquids or solids

Purity criteria

Colour bound by DEAE cellulose
More than 50 %
Colour intensity
0,10-0,60
Ammoniacal nitrogen
Not more than 0,6 %
Sulphur dioxide
Not more than 0,2 %
4-methylimidazole
Not more than 250 mg/kg
Total nitrogen
0,3-1,7 %
Total sulphur
0,8-2,5 %
Nitrogen/sulphur ratio of alcohol precipitate
0,7-2,7
Absorbance ratio of alcohol precipitate
8-14
Absorbance ratio (A 280/560)
Not more than 50
Arsenic
Not more than 1 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg Colour intensity is defined as the absorbance of a 0,1 % (w/v) solution of caramel colour solids in water in a 1 cm cell at 610 nm. Expressed on equivalent colour basis i.e. is expressed in terms of a product having a colour intensity of 0,1 absorbance units. Absorbance ratio of alcohol precipitate is defined as the absorbance of the precipitate at 280 nm divided by the absorbance at 560 nm (1 cm cell).

Commission Regulation (EU) No 231/2012, Annex, E 150d

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 150d Caramel Colours

Complex mixtures of compounds, some of which are in the form of colloidal aggregates, manufactured by heating carbohydrates either alone or in the presence of food-grade acids, alkalis or salts; classified according to the reactants used in their manufacture as follows: Class I: Prepared by heating carbohydrates with or without acids or alkalis; no ammonium or sulfite compounds are used. Class II: Prepared by heating carbohydrates with or without acids or alkalis in the presence of sulfite compounds; no ammonium compounds are used. Class III: Prepared by heating carbohydrates with or without acids or alkalis in the presence of ammonium compounds; no sulfite compounds are used. Class IV: Prepared by heating carbohydrates with or without acids or alkalis in the presence of both sulfite and ammonium compounds. In all cases the carbohydrate raw materials are commercially available food-grade nutritive sweeteners consisting of glucose, fructose and/or polymers thereof. The acids and alkalis are food-grade sulfuric or citric acids and sodium, potassium or calcium hydroxides or mixtures thereof. Where ammonium compounds are used they are one or any of the following: ammonium hydroxide, ammonium carbonate and ammonium hydrogen carbonate, ammonium phosphate, ammonium sulfate, ammonium sulfite and ammonium hydrogen sulfite. Where sulfite compounds are used they are one or any of the following: sulfurous acid, potassium, sodium and ammonium sulfites and hydrogen sulfites. Food-grade anti-foaming agents may be used as processing aids during manufacture.

Synonyms: Caramel colours are divided into four classes. The synonyms for each class are: Class I: Plain caramel; INS No.150a Class II: Sulfite caramel; INS No.150b Class III: Ammonia caramel; INS No.150c Class IV: Sulfite ammonia caramel; INS No.150d

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 74 th JECFA (2011) and published in FAO JECFA Monographs 11 (2011), superseding specifications prepared at the 55th JECFA (2000), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI for Class I 'Not specified' was established at the 29th JECFA (1985), for Class II of 0-160 mg/kg bw was established at the 55th JECFA (2000) and an ADI for Class III of 0-200 mg/kg bw (0-150 mg/kg bw on solids basis) was established at the 29th JECFA (1985) and an ADI for Class IV of 0-200 mg/kg bw (0-150 mg/kg bw on solids basis) was established at the 29th JECFA (1985).
DESCRIPTION
Dark brown to black liquids or solids having an odour of burnt sugar
FUNCTIONAL USES
Colour

Identification

Solubility (Vol. 4)
Miscible with water
Identification of colouring matters (Vol. 4)
Passes test
Classification
Class I: Not more than 50% of the colour is bound by DEAE Cellulose and not more than 50% of the colour is bound by Phosphoryl Cellulose. Class II: More than 50% of the colour is bound by DEAE Cellulose and it exhibits an Absorbance Ratio of more than 50. Class III: Not more than 50% of the colour is bound by DEAE Cellulose and more than 50% of the colour is bound by Phosphoryl Cellulose. Class IV: More than 50% of the colour is bound by DEAE Cellulose and it exhibits an Absorbance Ratio of not more than 50. See description under TESTS
PURITY
Note: Arsenic and lead metals limits apply to all classes of caramel and are expressed on the basis of the product as is: Other limits and ranges apply to the individual classes as indicated and, unless otherwise stated, are expressed on a solids basis.
Solid content
Class I: 62-77% Class II: 65-72% Class III: 53-83% Class IV: 40-75% See description under TESTS
Colour intensity
Class I: 0.01-0.12 Class II: 0.06-0.10 Class III: 0.08-0.36 Class IV: 0.10-0.60 See description under TESTS
Total nitrogen (Vol. 4)
Class I: max 0.1% Class II: max 0.2% Class III: 1.3 -6.8% Class IV: 0.5-7.5% Determine as directed under Nitrogen Determination (Kjeldahl Method) using Method II
Total sulfur
Class I: max 0.3% Class II: 1.3 -2.5% Class III: max 0.3% Class IV: 1.4-10.0% See description under TESTS
Sulfur dioxide
Class I: - Class II: max 0.2% Class III: - Class IV: max 0.5% See description under TESTS
Ammoniacal nitrogen
Class I: - Class II: - Class III: max 0.4% Class IV: max 2.8% See description under TESTS
4-Methylimidazole (MEI)
Class I: - Class II: - Class III: max 300 mg/kg & max 200 mg/kg on an equivalent colour basis Class IV: max 1000 mg/kg & max 250 mg/kg on an equivalent colour basis See description under TESTS
2-Acetyl-4-tetrahydroxy- butylimidazole (THI)
Class I: - Class II: - Class III: max 40 mg/kg & max 25 mg/kg on an equivalent colour basis. Class IV: - See description under TESTS
Arsenic (Vol.4)
Not more than 1 mg/kg (Method II)
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4, “Instrumental Methods”.
Test: Classification/Colour bound by DEAE Cellulose
For the purposes of this specification, colour bound by DEAE cellulose is defined as the percentage of decrease in absorbance of a caramel colour solution at 560 nm after treatment with DEAE Cellulose. Special reagent DEAE (diethylaminoethyl) Cellulose of 0.7 meq/gram capacity, e.g. Cellex D from Bio-Rad or equivalent DEAE Celluloses of higher or lower capacities in proportionately higher or lower quantities. Procedure Prepare a caramel colour solution of approximately 0.5 absorbance unit at 560 nm by transferring an appropriate amount of caramel colour into a 100-ml volumetric flask with the aid of 0.025 N hydrochloric acid. Dilute to volume with 0.025 N hydrochloric acid and centrifuge or filter, if solution is cloudy. Take a 20 ml aliquot of the caramel colour solution, add 200 mg of DEAE Cellulose, mix thoroughly for several min, centrifuge or filter, and collect the clear supernatant. Determine the absorbance of the caramel colour solution and the supernatant in a 1-cm cell at 560 nm, with a suitable spectrophotometer previously standardized using 0.025 N hydrochloric acid as reference. Calculate the percentage of Colour Bound by DEAE Cellulose by the formula: (X 1 - X 2 ) x 100 X 1 where X1 is the absorbance of the caramel colour solution at 560 nm; and X2 is the absorbance of the supernatant after DEAE Cellulose treatment at 560 nm.
Test: Classification/Colour bound by phosphoryl cellulose
For the purposes of this specification colour bound phosphoryl cellulose is defined as the percentage of decrease in absorbance of a caramel colour solution at 560 nm after treatment with Phosphoryl Cellulose. Special Reagent Phosphoryl Cellulose of 0.85 meq/gram capacity, e.g. Cellex P from Bio-Rad or equivalent Phosphoryl Celluloses of higher or lower capacities in proportionately higher or lower quantities. Procedure Transfer 200-300 mg of caramel colour into a 100-ml volumetric flask, dilute to volume with 0.025 N hydrochloric acid, and centrifuge or filter, if solution is cloudy. Take a 40 ml aliquot of the caramel colour solution, add 2.0 g Phosphoryl Cellulose and mix thoroughly for several min. Centrifuge or filter, and collect the clear supernatant. Determine the absorbance of the caramel colour solution and the supernatant in a 1-cm cell at 560 nm, with a suitable spectrophotometer previously standardized using 0.025 N hydrochloric acid as reference. Calculate the percentage of Colour Bound by Phosphoryl Cellulose by the formula: (X 1 - X 2 ) x 100 X 1 where X1 is the absorbance of the caramel colour solution at 560 nm; and X2 is the absorbance of the supernatant after Phosphoryl Cellulose treatment at 560 nm.
Test: Classification/ Absorbance ratio
For the purposes of this specification, Absorbance Ratio is defined as the absorbance of caramel colour at 280 nm divided by the absorbance of caramel colour at 560 nm. Procedure Transfer 100 mg of caramel colour into a 100-ml volumetric flask with the aid of water, dilute to volume, mix and centrifuge if solution is cloudy. Pipet a 5.0 ml portion of the clear solution into a 100-ml volumetric flask, dilute to volume with water, and mix. Determine the absorbance of the 0.1% solution in a 1-cm cell at 560 nm and that of the 1:20 diluted solution at 280 nm with a suitable spectrophotometer previously standardized using water as reference. (A suitable spectrophotometer is one equipped with a monochromator to provide a band width of 2 nm or less and of such quality that the stray-light characteristic is 0.5% or less.) Calculate the Absorbance Ratio of the caramel colour by dividing the absorbance units at 280 nm multiplied by 20 (dilution factor) by the absorbance units at 560 nm.

Purity criteria

Test: Solids content
The solids content of Caramel Colour is determined by drying a sample upon a carrier composed of pure quartz sand that passes a No. 40 but not a No. 60 sieve and has been prepared by digestion with hydrochloric acid, washed acid-free, dried and ignited. Mix 30.0 g of prepared sand accurately weighed with 1.5-2.0 g Caramel Colour accurately weighed and dry to constant weight at 60 o under reduced pressure 50 mm/Hg (6.7 kPa). Record the final weight of the sand plus caramel. Calculate the % solids as follows: (w F - w S ) % solids = x 100 w C where wF is the final weight of sand plus caramel; wS is the weight of sand; and wC is the weight of caramel initially added. Calculation on a solids basis The contents of Total Nitrogen, Total sulfur, Ammoniacal nitrogen, sulfur dioxide, 4-MEI and THI are expressed on a solids basis. The concentration (CI) of each impurity is determined on an "as is" basis; the concentration (CS) on a solid basis is then calculated using the formula: Ci x 100 CS = % solids
Test: Colour Intensity
For the purpose of this specification, Colour Intensity is defined as the absorbance of a 0.1% (w/v) solution of Caramel Colour solids in water in a 1 cm cell at 610 nm. Procedure Transfer 100 mg of Caramel Colour into a 100 ml volumetric flask, dilute to volume with water, mix and centrifuge if the solution is cloudy. Determine the absorbance (A610) of the clear solution in a 1 cm cell at 610 nm with a suitable spectrophotometer previously standardized using water as a reference. Calculate the Colour Intensity of the Caramel Colour as follows: A610 x 100 Colour intensity = % solids Determine % solids as described under Solids content. Calculation on an equivalent colour basis: Where additional limits for 4-MEI and THI are expressed on an equivalent colour basis the concentrations are first calculated on a solids basis as directed under "Calculations on a solids basis", and then expressed on an equivalent colour basis according to the formula: CS Equivalent colour basis = x 0.1 Colour intensity where CS is the concentration on a solids basis. This gives content expressed in terms of a product having a Colour Intensity of 0.1 absorbance units.
Test: Total sulfur
In the largest available casserole that fits in an electric muffle furnace, place 1-3 g MgO or equivalent quantity of Mg(NO3)2. · 6H2O (6.4 - 19.2 g), 1 g powdered sucrose, and 50 ml HNO3. Add 5-10 g caramel colour. Place same quantities of reagents in another casserole for blank. Evaporate on steam bath to paste. Place casserole in cold electric muffle (25º) and gradually heat until all NO2 fumes are driven off. Cool, dissolve and neutralize with HCl (1+2.5), adding excess of 5 ml. Filter, heat to boiling, and add 5 ml 10% BaCl2 · 2H2O solution dropwise. Evaporate to 100 ml, let stand overnight, filter, wash, ignite, and weigh the BaSO4. Correct result for BaSO4 obtained in blank and report as mg S/100 g. Commercial instruments that analyse for total sulfur such as, the Leco-Combustion/Titration procedure can also be used and are recommended for sample amounts of about 200 mg.
Test: Sulfur dioxide
Apparatus Use a modified Monier-Williams apparatus (available from 5GA Scientific, Inc., Bloomfield, N.J., USA) for the determination of sulfurous acid, or construct the apparatus as shown in the figure. The assembly consists of a 1000-ml three-neck round-bottom distillation flask having 24/40 standard-taper ground-glass joints. A 30-cm Allihn condenser is attached in the reflux position to an outer neck of the flask, and the other end of the condenser is connected with 1/4-inch. Tygon or silicon tubing (preboiled with 1 in 20 hydrochloric acid solution and rinsed with water) to the absorption tube assembly (having 35/20 ball joints or the equivalent). Connect the centre neck of the flask with a 125-ml cylindrical separator, and attach a piece of tubing to a short U-tube inserted through a rubber stopper in the neck of the separator. Attach a curved glass inlet tube, reaching nearly to the bottom of the flask, to the other outer neck of the flask, and connect the inlet tube to a 250-ml gas-washing bottle with a piece of the tubing. The gas-washing bottle, in turn, is connected by tubing to a nitrogen cylinder. Grind 4.5 g of pyrogallol (pyrogallic acid) with 5 ml of water in a small mortar, and transfer the slurry to the gas-washing bottle. Grind the residue again, and transfer it quantitatively to the bottle with two 5-ml portions of water. Pass nitrogen from the cylinder to the bottle to flush out air, and then add to the bottle, through a long-stem funnel, a cooled solution of 65 g of potassium hydroxide in about 85 ml of water. Place the head of the bottle in position, and bubble nitrogen through it to remove air from the headspace. Clamp off the tubing on both sides of the bottle, and connect it to the glass inlet tube of the distillation flask. The gas-washing bottle must be prepared with fresh pyrogallol solution as described on the day of use. To each U-tube of the absorption tube assembly add the following: two pieces of 8-mm glass rod about 25 mm in length, 10 ml of 3-mm glass beads at the exit side, 10.0 ml of 3% hydrogen peroxide solution, and 1 drop of methyl red TS. Assemble all pieces of the apparatus, and check for leaks by blowing gently into the tubing attached to the neck of the separator. While blowing, close the stopcock of the separator. Let stand for a few min; if the liquid levels in the U-tubes equalize, reseal all connections and test again. If the system is airtight proceed as directed below. Procedure Disperse about 25 g of the sample, accurately weighed, in 300 ml of recently boiled and cooled water, and transfer the slurry to the flask with the aid of water, using a large-bore funnel. Dilute to about 400 ml with water, and reseal the separator. Add 90 ml of 4 N hydrochloric acid to the separator, and force the acid into the flask by blowing gently into the tube in the neck of the separator. Close the stopcock of the separator. Unclamp the tubing on both sides of the gas-washing bottle, and start the nitrogen flow at a steady stream of bubbles. Heat the distilling flask with a heating mantle to cause refluxing in approximately 20 min. When steady refluxing is reached, apply the line voltage to the mantle and reflux for 1.75 h. Turn off the water in the condenser, and continue heating until the inlet joint of the first U-tube shows condensation and slight warming. Remove the separator and turn off the heat. When the joint at the top of the condenser cools, remove the connecting assembly and rinse it into the second U-tube, leaving the crossover tube attached to the exit joint of the first U-tube but disconnected from the entrance of the second U-tube. Rotate the crossover tube until the free end almost touches the entrance of the first U-tube. Add 1 drop of methyl red TS to the first U-tube, and titrate with 0.1 N sodium hydroxide just to a clear yellow colour, mixing with a gentle rocking motion. After titrating the first U-tube, remove the crossover tube, attach it to the second U-tube exit, and titrate similarly. Record the sum of the two titers as S, in ml. Perform a blank determination, and record the volume of 0.1 N sodium hydroxide required as B. Calculate the percentage of sulfur dioxide in the sample by the formula: (S - B) x 0.0032 x 100 SO2 % = W where W is the weight of the sample taken, in g.
Test: Ammonium nitrogen
Add 25 ml of 0.1 N sulfuric acid to a 500-ml receiving flask, and connect it to a distillation apparatus consisting of a Kjeldahl connecting bulb and a condenser such that the condenser delivery tube is immersed beneath the surface of the acid solution in the receiving flask. Transfer about 2 g of caramel colour, accurately weighed, into an 800-ml long-neck Kjeldahl digestion flask, and to the flask add 2 g of magnesium oxide (carbonate-free), 200 ml of water, and several boiling chips. Swirl the digestion flask to mix the contents, and quickly connect it to the distillation apparatus. Heat the digestion flask to boiling, and collect about 100 ml of distillate in the receiving flask. Wash the tip of the delivery tube with a few ml of water, collecting the washings in the receiving flask, then add 4 or 5 drops of methyl red indicator (500 mg of methyl red in 100 ml of alcohol), and titrate with 0.1 N sodium hydroxide, recording the volume, in ml, required as S. Conduct a blank determination, and record the volume, in ml, of 0.1 N sodium hydroxide required to neutralize as B. Calculate the percentage of ammoniacal nitrogen in the sample by the formula: (B - S) x 0.0014 x 100 Ammoniacal nitrogen = W where W is the weight of caramel colour taken, in g.
Test: 4-Methylimidazole
NB: Information on an improved method is sought. The following materials and reagents are required (the reagents should be ACS grade or equivalent where applicable). Materials Pyrex glasswool, 22 x 300 mm chromatography column with PTFE stopcock (e.g. Kimax 17800); 150 ml polypropylene beaker (e.g. Nalge 1201); 250 ml round-bottom flask (e.g., Pyrex 4320); 75 mm powder funnel; 5 cm spatula; rotary vacuum evaporator; hot plate; pan for water bath; disposable Pasteur pipets; 5 ml volumetric flask. Reagents Acetone; Celite 545; methylene chloride; sodium hydroxide; and tetrahydrofuran. Procedure After thoroughly mixing the caramel colour sample by shaking or stirring, weigh a 10.00 g aliquot into a 150 ml polypropylene beaker. Polypropylene is considered superior to glass because of its hydrophobic surface which facilitates quantitative sample transfer. A 5.0 g portion of 3.0 N NaOH is added and thoroughly mixed to ensure that the pH of the entire sample exceeds 12. A 20 g portion of Celite 545 is added to the beaker, and the contents are mixed until a semi-dry mixture is obtained. This normally requires approximately 2 to 3 min. With samples of unusually high water content, the resultant caramel colour-Celite 545 mixture may be overly wet. In such cases, a 5.00 g aliquot of caramel colour may be mixed with 2.5 g of 3.0 N NaOH and 15 g of Celite 545 and carried through the remainder of the analysis. A plug of Pyrex glasswool is placed in the bottom of a 22 x 300 mm chromatographic column with PTFE stopcock. The caramel colour-Celite 545 mixture is placed in the column with the aid of a 75 mm powder funnel. The column contents are settled by repeatedly allowing the column to fall vertically about 10 cm to a padded surface. When properly settled, the caramel colour-Celite 545 mixture should occupy approximately the lower 250 mm of the column. Care should be exercised at this point to avoid a column bed which is either too loosely or too tightly packed. Loose packing will allow too rapid elution of the methylene chloride and possibly incomplete extraction. A too tightly packed column, e.g., the result of tamping down the column contents, can result in regions of the bed which are relatively inaccessible to the extraction solvent. This can also result in incomplete extraction. With the stopcock open, the column is filled with methylene chloride poured from the sample beaker. When the solvent reaches the glasswool plug, the stopcock is closed and the solvent is allowed to stand in contact with the bed for 5 min. The stopcock is then opened and the column is further eluted with methylene chloride until 200 ml have been collected in a 250 ml round-bottom flask. A 1.00 ml aliquot of 2 MEI internal standard solution (50.0 mg of 2 MEI/50.0 ml of methylene chloride) is added to the collected eluate. The 2 MEI is well separated from the 4 MEI under the GLC conditions employed and has not been found in caramel colour. The bulk of the solvent is then removed from the eluate on a rotary vacuum evaporator operated at 45-50 kPa and with the round-bottom flask maintained at 35° in a water bath. The extracted residue is transferred quantitatively to a 5 ml volumetric flask with a disposable Pasteur pipet, by rinsing the round-bottom flask several times with small (ca. 0.75 ml) portions of either tetrahydrofuran or acetone. Both solvents have been used with equal success. After mixing the contents thoroughly by several inversions of the flask, the extract is ready for GLC analysis. The extracts should be analysed as soon as possible after their preparation, because stability problems have occasionally been encountered with extracts more than 1 day old. The GLC analysis is carried out using a gas chromatograph equipped with a hydrogen flame detector. The column is glass, 1 mm x 6 mm o.d. x 4 mm i.d., filled with 7.5% Carbowax 20M + 2% K0H on 90/100 mesh Anakrom ABS. The GLC parameters are as follows: carrier, nitrogen, 50 ml/min; hydrogen, 50 ml/min; oxygen, 80 ml/min; injection port, 200°; column isothermal, 180°; detector, 250°; sample size, 5 μl. All quantitation is done by using the internal standard technique.
Test: 2-Acetyl-4-tetrahydroxy- butylimidazole (THI)
NB: Information on an improved method is sought. THI is converted into its 2,4-dinitrophenylhydrazone (THI-DNPH). This derivative is separated from excess reagent and carbonylic contaminants by HPLC on RP-8, then determined by its absorbance at 385 nm. Procedure Caramel colour (200-250 mg) is weighed accurately, then dissolved in water (3 ml). The solution is transferred quantitatively to the upper part of a Combination Column. Elution with water is started, and a total of about 100 ml of water is passed through the columns. The upper column is then disconnected. The lower column is eluted with 0.5 N HCl. The first 10.0 ml of eluate are discarded, then a volume of 35 ml is collected. The solution is concentrated to dryness at 40 o and 15 torr. The syrup residue is dissolved in carbonyl-free methanol (250 μl) and the 2,4-dinitrophenylhydrazine reagent (250 μl) is added. The reaction mixture is transferred to a septum-capped vial and stored for 5 h at room temperature. A volume of 5 μl (but also from 1 to 25 μl) is injected onto a LiChrosorb RP-8 (10 μm) HPLC column. The mobile phase is MeOH/0.1 M H3PO4 50/50 (v/v). Adjustments in mobile phase composition may be needed as column characteristics vary, depending upon the manufacturer. (Use of LiChrosorb RP-8, 10 μm, 250 x 4 mm "Vertex" column manufactured by Knauer, Bad Homburg, F.R.G. is strongly recommended). At a mobile phase flow rate of 2 ml/min and column dimensions of 250 x 4.6 mm, THI-DNPH is eluted at about 6.3±0.1 min. It is detected at 385 nm and the peak height is measured. The amount is calculated from a calibration curve prepared with THI-DNPH in methanol. Materials - 2,4,-Dinitrophenylhydrazine hydrochloride reagent: Commercial 2,4-dinitrophenylhydrazine (5 g) is added to concentrated hydrochloric acid (10 ml) in a 100-ml Erlenmeyer flask, and the latter is gently shaken until the free base (red) is converted to the hydrochloride (yellow). Ethanol (100 ml) is added and the mixture is heated on a steam bath until all the solid has dissolved. After crystallization at room temperature, the hydrochloride is filtered off, washed with ether, dried at room temperature and stored in a desiccator. On storage the hydrochloride is slowly converted to the free base. The latter can be removed by washing with dimethoxyethane. The reagent is prepared by mixing 0.5 g of 2,4-dinitrophenylhydrazine hydrochloride in 15 ml of 5% methanol in dimethoxyethane for 30 min. It should be stored in the refrigerator and be checked periodically by HPLC. - Cation-exchange resin (strong): Dowex 50 AG x 8, H + , 100-200 mesh. - Cation-exchange resin (weak): Amberlite CG AG 50 I, H + , (100-200 mesh). (Sediment two or three times prior to use). - Methanol, carbonyl-free: Methanol is prepared after Y. Peleg and C.H. Mannheim, J. Agr. Fd. Chem, 18 (1970) 176, by treatment with Girard P reagent. - Dimethoxyethane: If impure, dimethoxyethane is purified by distillation from 2,4-dinitrophenylhydrazine in the presence of acid and redistilled from sodium hydroxide. Immediately prior to use it is passed through a column of neutral aluminium to remove peroxides. Instrumental Combination Columns: Similar to the set-up described in J. Agr. Fd. Chem. 22 (1974) 110. The upper column (150 x 12.5 mm, filling height max. 9 cm, or 200 x 10 mm, filling height max. 14 cm, with capillary outlet of 1 mm i.d.) is filled with weakly acidic cation-exchanger; bed height, approx. 50-60, or 80-90 mm, respectively. The lower column (total length 175 mm, i.d. 10 mm, with capillary outlet and Teflon stopcock) is filled with strongly acidic cation-exchanger to a bed-height of 60 mm. As a solvent reservoir, a dropping funnel (100 ml) with Teflon stopcock is used. All parts are connected by standard ground-glass joints (14.5 mm). HPLC: With the column specified above and an ultraviolet detector capable of reading at 385 nm. Calibration: THI-DNPH is dissolved in absolute, carbonyl-free methanol (about 100 mg/l; calculated concentration of THI: 47.58 ng/μl). A portion of this solution is diluted tenfold with methanol (4.7 ng THI/μl). THI-DNPH standard solutions are stable for at least twenty weeks when stored in the refrigerator.

FAO JECFA Monograph 11 (2011)

Every name it appears under

33 recorded names. A label may use any of them.

E number

  • E150d

INS number

  • 150d

As it appears in regulation

  • Sulphite ammonia caramel

Other names

  • CARAMEL IV - SULFITE AMMONIA CARAMEL
  • Class IV Sulphite Ammonia Caramel
  • E 150d
  • Sulphite ammonia caramel

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

  • To be evaluated by 31 December 2010. Named in Annex II, Part I, point 2 as “Sulphite ammonia caramel”, among the additives given priority within its class.

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI300 mg/kg bw/dayconsumersEFSA ANS2011

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2012

    In a refined exposure assessment for caramel colours, EFSA found exposure considerably lower than in 2011 and that the group ADI of 300 mg/kg bw/day was not exceeded for any population group, but that toddlers and adults could still exceed the individual ADI of 100 mg/kg bw/day for Class III caramel (E 150c).

    Source document

  2. EFSA 2011

    The ANS Panel established a group ADI of 300 mg/kg bw/day for the caramel colours (E 150a–d), with an individual ADI of 100 mg/kg bw/day for Class III because of information on the immunotoxicity of the constituent THI. It concluded that exposure might exceed the ADIs for Classes I, III and IV, and recommended maximum limits in the specifications for constituents such as 5-HMF and furan.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 150d?
E 150d is Caramel IV - sulfite ammonia caramel. Caramel IV is the sulfite ammonia class and the most widely used of the four: it is the colour in cola drinks. It carries a negative charge in solution, which keeps it stable in acidic beverages.
What is Caramel IV - sulfite ammonia caramel used for in food?
It is listed as a colour — the role Codex and the EU assign it. This page shows every function each regulator records, with the citation for each.
Where is Caramel IV - sulfite ammonia caramel permitted?
Of the seven regulators this site reads, Australia and New Zealand, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Caramel IV - sulfite ammonia caramel vegan?
Yes. Caramel IV - sulfite ammonia caramel is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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