Caramel color (Color)
International number (INS/E number) E150a–d
How it's written on Korean labels 카라멜색소캐러멜색소
What is this additive?
Some types (III and IV) contain 4-MEI, which the IARC classifies as Group 2B. The label doesn't say which type.
Note Debated in research, or something certain people should watch.
What is it used for?
- Adds or restores color. Doesn't affect taste or shelf life.
Safety summary
JECFA acceptable daily intake (ADI): 0–200 mg per kg of body weight per day (evaluated 1985)
Value for class III and IV caramel colors; not specified for class I.
⚠ To verify: we haven't re-checked this value against the original JECFA database entry.
In Korea it may be used only within the food-by-food limits in the MFDS Food Additives Code.
Sources: JECFA database (FAO/WHO) · Food Safety Korea (MFDS Food Additives Code, Korean) · IARC classifications
Permitted in Korea within legal limits. This is reference information summarized from public regulatory and research sources, not medical advice.
Common in
Soft drinksSoy sauceSauces & dressingsChocolate & confectionery
Use differs by food type, and products of the same type can have different ingredients.
If you want to avoid it
- The label doesn't say which class (I–IV) of caramel color is used. It's common in dark brown foods like cola and soy sauce.
- On Korean labels, also look for 캐러멜색소.
Products with Caramel color
Products collected by Jjikmeok whose Korean ingredient list includes Caramel color.
Found by matching text in the ingredient list, so some products may be missed or mismatched. Always check the package. This list refreshes once a day.
Related additives
Natural colorsAllura Red (Red No. 40)Tartrazine (Yellow No. 4)Sunset Yellow (Yellow No. 5)Ponceau 4R (Red No. 102)Erythrosine (Red No. 3)Amaranth (Red No. 2)Brilliant Blue / Indigo carmine (Blue No. 1·2)Fast Green (Green No. 3)Titanium dioxide
Other dictionaries: Additive dictionary · Ingredient dictionary · Allergens