How we scored it
Thermal caramelisation of sucrose/glucose only; no reagent mass added = 1.0. Supplied formula is a minor furanone flavour marker, not representative of bulk caramel; description trusted.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Made by controlled heating (caramelisation) of sucrose or glucose syrup, typically from sugarcane, beet or corn, with no added reagents. There is no petrochemical alternative route for cosmetic-grade caramel.
In plain English
A colouring and fragrance ingredient made by heating sugar, sucrose or glucose, until it browns. It comes from sugarcane, beet or corn.
CosIng definition: Caramel is the concentrated solution obtained from heating sucrose or glucose solutions.
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2CARAMEL. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3CARAMEL. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=CARAMEL