International Technical Caramel

Commercial caramel is a very complex mixture of heat degraded carbohydrates. In 1980, the JECFA recommended that further information on the chemical properties be obtained in order to establish a suitable classification and specification system. The International Technical Caramel Committee attempted to provide this information and undertook an extensive research program. 

The WHO/FAO Joint Expert Committee on Food Additives - distinguishes three general kinds of caramel ( / caramel color plain, (2) caramel color, ammonia process, and (3) caramel color, ammonium sulfite process. Both the European Technical Caramel Association (EUTECA) and the International Technical Caramel Association (ITCA) have standardized the properties of four classes and ten types of caramels they are given in Table I. The content of heavy metals cannot exceed values reported in the footnote to that Table. 

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