title: Caramel colours--a historical introduction.
abstract: Caramel colours used in the manufacture of a wide variety of foods and beverages have been an item of commerce for more than one hundred years. The regulatory history of these additives in the US, the UK, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the EC is reviewed, and an introduction to the safety studies of caramel colours in this issue of Food and Chemical Toxicology is provided.
authors.affiliation: Coca-Cola Company, Atlanta, GA 30301.
authors.forename: C I
authors.initials: CI
authors.lastname: Chappel
authors.forename: J C
authors.initials: JC
authors.lastname: Howell
mesh_terms: D002182:Candy; D002241:Carbohydrates; D005505:Food Coloring Agents / Q000266:history* / Q000633:toxicity; D049672:History, 19th Century; D049673:History, 20th Century; D007881:Legislation, Food / Q000266:history*; D009930:Organic Chemicals; D006113:United Kingdom; D014481:United States
chemical_list: D002241:Carbohydrates; D005505:Food Coloring Agents; D009930:Organic Chemicals; C569050:caramel coloring