Caramel Color ?

Mamato2boys · October 23, 2006

My husband posed an interesting question that I didn't know the answer to, but was hoping somebody here would !

Isn't caramel color supposed to be avoided as it could possibly have glutens/dairy in it? He mentioned that oftentimes soda contains caramel color and was wondering if he should avoid it. I don't drink soda myself except on an extremely rare occasion (blech) so avoiding it is no problem for me!

Jestgar · October 23, 2006

I don't know about gluten, but my brother who is very allergic to milk, avoids caramel like the plague.

Michi8 · October 23, 2006

Mamato2boys said:
My husband posed an interesting question that I didn't know the answer to, but was hoping somebody here would !

Isn't caramel color supposed to be avoided as it could possibly have glutens/dairy in it? He mentioned that oftentimes soda contains caramel color and was wondering if he should avoid it. I don't drink soda myself except on an extremely rare occasion (blech) so avoiding it is no problem for me!

I'm not sure...according to one manufacturer (D D Williamson,) their caramel colour is derived from corn. They have a letter to customers re: gluten free diets here: Open Original Shared Link

Michelle

hez · October 23, 2006

My understanding is that carmel color in the US is safe for celiacs. Most sodas (pepsi, coke) are gluten-free.

Hez

Gamecreature · October 24, 2006

Yes, I read something to that effect in one of Bette Hagman's books. Carmel coloring here is gluten-free, but foreign carmel coloring may not be.

Mamato2boys · October 26, 2006

Ah, thank you ! I think DH will be happy to hear that, lol.

Mamato2boys · October 26, 2006

Oh look - I found this right on this site:

3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: "the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet)." Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process