The Facts re: THI & Caramel Color

September 19, 2005

To Whom It May Concern:

Several newspapers recently published findings from the September 9 issue of Science….

The articles suggest that organ transplant patients and those with overactive immune systems might be able to use THI (2-acetyl-4-tetrahydroxybutylimidazole), a trace component of Class III caramel coloring, to suppress the immune system. While beneficial for these purposes, some consumers may interpret this information to read that foods containing caramel color can suppress their healthy immune system.

The International Technical Caramel Association (ITCA) has performed extensive studies to determine the safety of caramel color. Of the four classes of caramel color, THI can only be found in Class III caramel color. The manufacturing process of Class III caramel color has been designed in order to minimize THI presence.

THI appears to limit white blood cell movement into the bloodstream to fight infection. In the studies reported in Science, this dosage of THI did block the ability of the immune system to fight infection; however, it is a level that is more than 100 times the amount found in caramel color used in food products.

As the safety of food color is of great importance, the European Union has implemented a limit of 10 ppm THI in caramel color; however, due to extensive studies noting the safety of caramel color, the United States Food and Drug Administration (FDA) does not deem a THI limit in caramel color necessary.

ITCA studies have determined the safety of caramel color and have resulted in caramel color receiving GRAS (Generally Recognized As Safe) status in the United States and Quantum Satis in the European Union. Based on the ITCA findings, D.D. Williamson carefully monitors their production methods to minimize the amount of THI formed during cooking of Class III caramel color.

If you have any questions please contact us at +1 (502) 895-2438.

Best regards,