Stand out Caramel Seasoning Powder profile,applied in all varieties of foods solutions such as Lactic acid beverage, Bakery and ect. Flavor sample cost-free
Characteristic: Powder Seasonings
Packaging: 2kg or 5kg PE Container
Caramel, also known as caramel color, commonly known as sauce color, is made of caramel, sucrose and other viscous liquid or powder, dark brown, bitter taste, mainly used for soy sauce, candy, vinegar, beer and so on coloring. Caramel is a kind of natural colorant which is widely used in food. it is an important member of food additives.
In the food industry, different types of caramel pigments can be obtained by sucrose caramelization.
Soft drinks are the world's largest users of caramel, usually ammonium sulfite caramel, this caramel pigment is negatively charged, the spices used in drinks, containing a small amount of colloidal substances with negative ions, so that in chemistry. Soluble, will not form turbidity or flocculation phenomenon. Partial hydrogenation of caramel before use can further reduce the loss of aromatic components in product storage, which is particularly significant for the use of low-sugar cola drinks. Caramel Seasoning Powder,Flavoring Vendor Singapore,Sugar Food Ingredient
Caramel used in soy sauce, vinegar, sauce and other condiments is mostly class Ⅲ caramel, with positive charge. These condiments are high in salt, for example, soy sauce contains about 17% to 20% salt, the caramel used must be salt-tolerant, otherwise there will be turbidity, precipitation. Nowadays, the soy sauce products demanded by consumers should not only be dark in color, but also red and bright in color and good in hanging bowls, which requires the selection of caramel with high red index and high solid content.
The alcohol resistance of caramel enables it to be used in wine. Caramel can usually be dispersed in ethanol solutions below 50% concentration. Beer contains protein with positive charge, so type Ⅲ caramel with positive charge should be selected. Yellow rice wine contains a large number of negatively charged protein, polysaccharide colloid, and the product pH is generally 3.8 ≤ 4.6, so it is required to use pI below 1.5, alcohol stable class Ⅳ caramel. Some products, such as fermented wine, cherry wine, in the production has basically removed the protein, plus its own acid, you can use acid-resistant caramel.
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