E150a
Plain caramel
Also known as: Caramel color I, Class I caramel
Components / composition
Heat-treated carbohydrates (sugars) without ammonium or sulfite compounds in the process (Class I caramel).
Common usage in food
Brown coloring in colas, baked goods, sauces, and spirits.
Effects on human health
Widely consumed. Class I caramel has the simplest production process among caramel colors.
Risks & considerations
4-MEI (a by-product in some other caramel classes) is not a concern for E150a specifically. General caramel contributes to sugar browning products.
Regulatory approval (EU)
Permitted across multiple EU food categories.
US regulatory status (FDA)
Plain caramel (Class I) is permitted in the U.S. as an exempt-from-certification caramel color. U.S. regulations define several caramel color classes; Class I corresponds to plain caramel without ammonium or sulfite reactants. Uses are generally permitted in foods under good manufacturing practice.
Permitted amounts / regulatory limits (EU)
Quantum satis or category limits per Annex II.
Acceptable Daily Intake (ADI)
Not specified for E150a alone; JECFA groups caramel classes in some evaluations.