The darkest Class One caramel colour in DD Williamson’s product line, the new product provides stability below pH 2.5 and in alcohol up to 65% ABV.
“Caramel colour 520 provides a new option – flavour and beverage developers can now select a darker, Class One with acid stability,” said Greg Kreder, product development scientist. “It’s minimally processed and demonstrates superior stability in acid compared to standard Class One caramel colours.”
For those customers exporting to the European Union, the new caramel colour may be labelled as ‘Colour Plain Caramel’ or ‘Burnt Sugar’ depending on the function the product is serving in the food or beverage application.
If flavour rather than colour represents the purpose, then ‘Burnt Sugar’ is a label option. The European Technical Caramel Association, chaired by DD Williamson’s Barry Foley, agreed on ‘decision-tree’ labelling of Burnt Sugar in November 2009.
Source: DD Williamson
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