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Food Additives > Natural Food Colors > Burnt Sugar
Natural Food Colors
- Annatto Extract
- Anthocyanins
- ß-Carotene
- Beta APO 8 Carotenal
- Black Currant
- Burnt Sugar
- Canthaxanthin
- Caramel
- Carbo Medicinalis
- Carmine
- Carmine Blue
- Carminic Acid
- Carrot
- Chlorophyll
- Chlorophyllin
- Cochineal Extract
- Copper-Chlorophyll
- Copper-Chlorophyllin
- Curcumin
- Curcumin/CU-Chloro
- Grape
- Hibiscus
- Lutein
- Mixed Carotenoids
- Paprika
- Riboflavin
- Spinach
- Stinging Nettle
- Titanium Dioxide
- Turmeric
- Natural Colors
- Aronia / Redfruit
- Beet Juice Colors
- Paprika Extract
- Paprika Oleoresin
Food Additives
Synthetic Food Colors
- Anticaking Agents
- Allura Red
Lake Food Colors
- Lake Allura Red
- Lake Amaranth
Solvent Dyes
- Solvent Black 5
- Solvent Black 7
Pigment Emulsions
- Pigment Fast Yellow G
- Pigment Green B
Food Drugs & Cosmetic Dyes
- FD&C Blue No.2
- FD&C Blue No.1
Food Color Applications
- Beverages
- Confectionery
Other Food Condiments
- Anticaking Agents
- Color Retention Agents
Blended Food Colors




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Burnt Sugar

Light Stability Excellent
Heat Stability Excellent
pH stability Medium
Applications Soups, sauces, confectionery, desserts

Burnt sugar is the most common form of caramel.

Caramel sugar is produced by gently heating sugar without any additives. This can be used to add flavor and color to food. It is therefore not an additive, but a food and does not require labeling as a "color."




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