Caramel coloring is a complex reddish-brown or dark-brown mixture of sugar substances that are dehydrated, decomposed and polymerized at high temperatures. One of the most popular natural colors, it is stable to heat and light. The flavor and scent of caramel pigment are distinctively sweet and bittersweet. It dissolves readily in water but not in common organic solvents or lipids. Among the most popular food ingredients, caramel hues serve as both a colorant and an emulsifier. This natural coloring property makes it the color of choice for many foods.

Caramel coloring is a common food additive, often used for coloring various foods, condiments and pharmaceuticals. In the food industry, it is widely used in soy sauce, vinegar, wine, pickled products, baked goods, candy, carbonated and non-carbonated beverages, etc.