Ammonia Caramel (E150c) — What You Need to Know
The score is an eNumbers.org editorial summary, not an official agency rating or medical advice. Start with the regulatory status and primary sources below.
What Is Ammonia Caramel?
Ammonia Caramel is produced by the controlled heat treatment of carbohydrates in the presence of ammonium compounds. It is widely used in beer, soy sauce, and baked goods, and is one of the more common caramel color variants alongside E150d.
What Is It Used For?
Provides rich brown coloring in beer, soy sauce, bread, biscuits, and other bakery products. Commonly used in Asian food products and brewing.
Regulatory & Editorial Context
May contain 4-methylimidazole (4-MEI), a byproduct of the ammonia process. 4-MEI was classified by IARC as Group 2B (possibly carcinogenic to humans) based on animal studies. California Proposition 65 lists 4-MEI as a carcinogen. EFSA's 2011 re-evaluation set limits on 4-MEI levels in caramel colors. Contains lower 4-MEI levels than E150d but higher than E150a.
eNumbers.org currently assigns Ammonia Caramel an editorial context label of Caution with a score of 5/10. This is 0.8 points below the database average for colorings (5.8/10). Dataset reference year: 2011.
This score is not issued by EFSA, FDA, WHO or another regulator.
Commonly Found In
Always check the label for E150c or 'Ammonia Caramel'
▶Chemical Information
Frequently Asked Questions about Ammonia Caramel
Quick Facts
- E-Number
- E150c
- INS Number
- 150c
- Category
- Colorings
- Origin
- Synthetic
- FDA Status
- Approved (caramel color category)
- EFSA Status
- Approved in EU — grouped ADI of 300 mg/kg bw/day for E150a–E150d (re-evaluated 2011)
- ADI
- 300 mg/kg bw/day
- Dataset Review
- 2011
Carriers, processing aids and product certification can change suitability. Verify the final label and certifier.
Related Additives
Other colorings in the same family