ABSTRACT
4-Methylimidazole [4-MEI] is a simple nitrogen-containing heterocyclic compound, and recently classified as group 2B by International Agency for Research on Cancer [IARC]. Caramel coloring is widely applied food coloring in many food products including coffee, carbonated beverages, beer and wine. In present study, y-irradiation was applied to Caramel Color III to reduce the level of 4-MEI without color changes. Caramel coloring III was y-irradiated with 1, 3, 5, 10, 30, 50 and 100 kGy. Non-irradiated caramel coloring was served as a control. The level of 4-MEI and color were analyzed on all caramel coloring. The concentration of 4-MEI in the non-irradiated caramel coloring was 714.9 mg/kg. The level of 4-MEI in caramel coloring was significantly reduced from 3 kGy y-irradiated caramel coloring [p<0.05]. After 100 kGy irradiation, the amount of 4-MEI in caramel color was at 658 mg/kg, which equates 7.9% reduction from non-irradiated sample. No color change was observed on irradiated and non-irradiated caramel coloring [p>0.05]. Therefore, y-irradiation could be used as an alternative processing method to improve the quality of caramel coloring by reducing 4-MEI content without its color change