Caramelised Sugar
Caramelized sugar is sucrose that has been heated to produce flavor; nutritionally it is essentially sugar. Like all added sugars, it contributes empty calories and should be limited per Dietary Guidelines (less than 10% of total calories).
What it is
Sucrose that has been heated until it browns and develops characteristic flavor compounds via the caramelization reaction (distinct from caramel color E150).
Sweetener, flavoring, browning agent.
Why it's flagged
- added sugar
- contributes calories without micronutrients
What regulators actually say
"Sucrose (C12H22O11, CAS Reg. No. 57-50-1)... is generally recognized as safe when used in food in accordance with good manufacturing practice."
Regulatory status
United States — FDA
GRAS as sucrose (21 CFR 184.1854); 'Added Sugars' declaration required on Nutrition Facts label.
European Union — EFSA
Permitted as sugar; not the same as caramel colour (E150) which is a separately regulated additive.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app