Caramel color is added to soy sauce to give it the characteristic dark brown color that is commonly associated with soy sauce. The color can range from light amber to almost black, depending on the type and grade of soy sauce being produced. it can reduce batch-to-batch variation, improve color adhesion to meat and noodles, and contribute to viscosity and mouthfeel.
The specific ingredients used and the manufacturing process can vary depending on the manufacturer and the type of caramel color being produced.caramel is often used in soy sauce production because it provides a dark color without significant flavor impact. Other classes may have more flavor characteristics that are not desired in soy sauce. Caramel color is considered safe for consumption when used within regulatory limits. Food safety authorities in various countries, such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have established guidelines and regulations regarding the use of caramel color in food products.caramel color is a common food additive used not only in soy sauce but also in a wide range of other foods and beverages to achieve the desired color and flavor