Caramel color or caramel coloring is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates, generally in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.

Caramel color is widely used in soy sauce, vinegar, cooking wine, soy sauce halogen, pickled products, baking food, candy, chemicals, carbonated drinks, non-carbonated drinks, etc., and can effectively improve the quality of the product. Applied to soy sauce, vinegar, cooking wine, soy sauce halogen, pickled products of usage: adding **5%.