'Functional breakthrough' in caramel colours
In addition to a 25% increase in colour intensity compared with its previous blend version, the new product is claimed to demonstrate improved solubility in food and beverage systems containing lipids.
Potential applications for the product include compound coatings, seasonings, glazes, batters, dressings, processed potatoes and ready meals. Food manufacturers may label it 'caramel colour' on the ingredients statement.
"This liquid formulates easily into new applications for caramel colour due to improved dispersibility," says Jennifer Brown, application scientist.
"Traditional caramel colour is one of the most water-soluble ingredients in food systems. So this development is a functional breakthrough within the brown spectrum," she adds.
Samples are available from DDW in North America and Europe.
Contact: DD Williamson
http://caramel.com
