Non-enzymatic caramel color is the brown product created by either the Maillard or caramelization reactions. The Maillard reaction occurs between reducing sugars and amines under various time, pH, heat or pressure conditions. The reaction naturally produces the brown color of roasted and grilled meat, chocolate, soy sauce, coffee and bread.
Caramel colors also are created through thermal decomposition or the caramelization reaction, which occurs in the absence of amines when sugars are heated above 150°C. In the polymerization reaction of caramelization, sugars recombine to form large complex color structures.