Ammonia caramel

Ammonia caramel is notable for histamine, FODMAPs, salicylate and nickel. Clear on lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine and oxalates.

Ammonia caramel contains moderate levels of histamine. Ammonia caramel (E150c) is made with ammonia and no sulfite, which is exactly why it sits below the sulfite grades here: no residual sulfite means the sulfite question does not arise. It is the caramel of beer, soy sauce and gravy browning - and both beer and soy sauce carry plenty of histamine of their own.

Ammonia caramel contains only low levels of FODMAPs. Ammonia caramel is sugar heated until it browns and polymerises. What comes out is no longer a simple sugar and is used for colour at very low doses - the sweetness and the fermentable fraction both go into the browning.

Ammonia caramel contains only low levels of salicylate. Caramel colour made by heating sugar with ammonia compounds. No salicylate is formed; it carries a level because elimination diets cut colourings as a group.

Ammonia caramel contains only low levels of nickel. Ammonia caramel is sugar heated with ammonium compounds until it browns. Sugar carries almost no metal; what little is here comes from the reagents and the equipment. For this additive there is no legal nickel ceiling at all. Amounts vary by brand and recipe, so always check the label of the exact product.