Caramel color is a common food additive used to give a brown hue to a variety of products, ranging from colas and baked goods to sauces and beers. It’s produced by heating sugar compounds, typically high-dextrose corn syrup, sometimes with the addition of ammonium compounds, acids, or alkalis. As the most widely used food coloring by weight, it provides a spectrum of colors from light yellow-tan to deep black, depending on its concentration and application in food. You’ll often find caramel color used to mimic the rich color of cocoa in baked goods, enhance the visual appeal of meats and gravies, and give dark soft drinks and beers their characteristic color.
However, when caramel color is made with ammonia, it can contain byproducts called 2-methylimidazole (2-MI) and 4-methylimidazole (4-MI). These compounds have raised health concerns, leading to scrutiny and regulatory actions.
Potential Health Concerns: 2-Methylimidazole and 4-Methylimidazole
Studies conducted by the U.S. National Toxicology Program in 2007 revealed that 2-MI and 4-MI caused cancer in both male and female mice, and possibly in female rats. Building on this, the International Agency for Research on Cancer (IARC), part of the World Health Organization, classified 2- and 4-methylimidazole as “possibly carcinogenic to humans” in 2011.
These findings led the California Environmental Protection Agency to list ammonia-caramel coloring as a carcinogen under Proposition 65, the state’s law requiring warnings for chemicals that pose a significant cancer risk. California set a threshold requiring products to bear a warning if they contained more than 29 micrograms of 4-methylimidazole per serving, starting January 7, 2012. This directly impacted widely consumed products like soft drinks.
Industry Response and Regulatory Actions
In 2012, the Center for Science in the Public Interest (CSPI) published a study showing that some popular sodas, like Coca-Cola and Pepsi-Cola, contained up to 150 micrograms of 4-methylimidazole per can when purchased in Washington, D.C. In response to California’s regulations and public pressure, both Coca-Cola and PepsiCo announced they would reduce the levels of 4-MI in their products to below California’s threshold for action, initially for products sold in California. Eventually, they extended this reduction nationwide. Coca-Cola implemented this change in 2013, and PepsiCo followed suit by 2015.
The Food and Drug Administration (FDA) also has regulations for cancer-causing contaminants in chemicals, with a limit 10 times stricter than California’s. Even after the reductions, CSPI analysis of a Coca-Cola purchased in California in 2012 found 4 micrograms of 4-MI per 12 ounces. While significantly lower, this level might still exceed the FDA’s more stringent threshold for acceptable cancer risk.
Minimizing Your Exposure to 4-Methylimidazole
While soy sauces, baked goods, and other foods may also contain ammonia-caramel coloring, soft drinks, particularly colas, have been identified as the primary source of concern due to higher consumption volumes. The original article suggests that the levels in these other food categories are less problematic because they are consumed in smaller amounts.
Beyond the potential risks from 4-methylimidazole, it’s also worth noting that regular consumption of colas and similar beverages contributes to high sugar intake, promoting obesity and tooth decay. A typical 12-ounce serving can contain around 10 teaspoons of sugar.
In conclusion, caramel color is a ubiquitous food additive with potential health concerns stemming from contaminants like 4-methylimidazole when produced using ammonia. While the industry has taken steps to reduce levels in response to regulatory pressure and public concern, particularly in soft drinks, being informed about food additives like caramel color allows consumers to make more conscious dietary choices.
Back to Chemical Cuisine
2-methylimidazole
4-methylimidazole
studies by the U.S. National Toxicology Program
