How to Classify & Label Caramel Colors in Brazil?
Posted By:
Selerant RSA
On September 3, 2015 Brazilian Health Surveillance Agency (ANVISA) published a Technical Report specifying the classification of caramel colors classification and how they should be stated on food labels.
Caramel colors are complex mixtures of components, produced from carbohydrate heating (such as glucose or fructose), with or without acids, alkalis or salts.
They are classified according to the reagents used in their manufacture, as described below:
| INS |
Denomination |
Manufacture |
| 150a |
Class I: plain caramel |
Prepared by heating carbohydrates with or without acids or alkalis. Ammonia and sulfites components are not used. |
| 150b |
Class II - sulfite caramel
|
Prepared by heating carbohydrates with or without acids or alkaline substances in the presence of sulphite compounds. Ammonia components are not used. |
| 150c |
Class III - ammonia caramel
|
Prepared by heating carbohydrates with or without acids or alkaline substances in the presence of ammonia compounds. Sulfite components are not used.- |
| 150d |
Class IV - sulfite ammonia caramel
|
Prepared by heating carbohydrates with or without acids or alkaline substances in the presence of ammonia and sulfite compounds. |
According to Resolution CNNPA (Ministry of Health) nº 44/1977, caramel colors are defined as:
- Plain caramel (INS 150a) – natural color
- Other caramel (INS 150b, 150c and 150d) - synthetic organic color identical to natural
According to this Resolution, Caramel II, III and IV are classified as “identical to natural” which is different from “artificial”.
Labeling
While the Article 13 of Decree Law no. 986/69 requires that only foods containing artificial colors need to be labeled with a statement "Artificially Colored" , this means that products containing coloring agents caramels II, III and IV are not required to bear this statement on the label.
These additives must only be declared at the end of “ingredients list”, in full description, by INS number or both, as the examples below:
- Ingredients: wheat flour, water, sucrose, ……caramel color IV, or
- Ingredients: wheat flour, water, sucrose, ……coloring INS 150d, or
- Ingredients: wheat flour, water, sucrose, ……caramel color INS 150d.
For detailed rules on all additives, labeling rules and other food legislation, try our RegData™ database.