What is the caloric value of Caramel Colour?
Although sugars are the main component in the manufacture of Caramel Colours, these additives generally have a low caloric value. This is so because in the manufacturing process the sugars polymerize with the reactants to form colour. The colour components are virtually unabsorbed in the gastrointestinal tract and are thus not biologically available. The low caloric value of Caramel Colours can be attributed to unreacted sugars that remain after manufacture. The level of these sugars is low in most Caramel Colours.
