アンモニアカラメル

Origin

Ammonia caramel (E150c) is a food coloring produced by the controlled heat treatment of carbohydrates (commercially available food-grade glucose syrups, sucrose, or invert syrups) with ammonium compounds. It is one of the four classes of caramel colorings, distinguished by the reactants used in their manufacture. Unlike plain caramel (E150a), ammonia caramel involves the use of ammonium compounds during the heating process, which contributes to its distinct chemical properties and color characteristics.

Usage

E150c is widely used as a coloring agent in various food and beverage products. It imparts a reddish-brown to dark-brown hue. Common applications include its use in baked goods, sauces, seasonings, certain types of beer, and other food products where a brown color is desired. It is often used where a more intense color is needed compared to plain caramel (E150a). The usage levels vary depending on the desired color intensity and the specific food application. It is crucial to follow regulatory guidelines regarding the maximum permitted levels in different food categories.

Side Effects

The safety of ammonia caramel has been evaluated by several regulatory bodies. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have established acceptable daily intakes (ADI). EFSA established a group ADI of 200 mg/kg body weight for caramel colours E150a, c and d, while E150b has no numerical ADI. Some studies have raised concerns about the presence of certain compounds, such as 2-acetyl-4(5)-(tetrahydroxybutyl)imidazole (THI), which can form during the manufacturing process. However, regulatory limits are in place to minimize the levels of these compounds in the final product. At the levels typically consumed in food, ammonia caramel is generally considered safe. However, excessive consumption should be avoided, as with any food additive.

Regulatory Status

Ammonia caramel (E150c) is permitted for use as a food additive in many countries, including those in the European Union, the United States, and Canada. Regulations specify the purity criteria and maximum permitted levels in different food categories. In the EU, it is subject to Regulation (EC) No 1333/2008 on food additives. In the United States, it is regulated by the Food and Drug Administration (FDA) under specific sections of the Code of Federal Regulations (CFR). Food manufacturers must comply with these regulations to ensure the safety and legality of their products.