Characterization and specifications of caramel colours: an overview

An overview of the chemical characterization and specifications of the four classes of caramel colour, the historical development of the four classes, and the methods of manufacture is presented. The rationale for the approach used to characterize caramel colour and the derivation of the specifications are given. Results of the characterization programme and the derived specifications are presented in subsequent papers in this issue of Food and Chemical Toxicology.