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SPECIAL FOCUS

Caramel colour has been used for over 150 A Better Intensity
years to colour foods and beverages brown. With an average colour intensity of 0.140-0.160, a newly developed caramel
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Demand for brown colours remains strong, powders are two to three times darker than typical class I caramel colour
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powders. Meanwhile, the liquid has an average colour intensity of 0.070-0.085,
but the requirements for the colour are which is 30% darker than typical class I liquids, making a one-to-one replacement
considerably more complicated. In general, of class III and single-strength class IV caramel colours possible in applications
such as bakery and confections. Additionally, the hue of class I caramel colours
caramel colours are created through the and burnt sugars is typically yellow-brown, while these newly launched caramel
controlled heating of carbohydrates from products are red-brown. This allows product developers to achieve closer
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sources such as corn, wheat and sugar matches to class III and IV caramel colours than was previously possible.
DDW Colours Sdn. Bhd. cane to produce brown colour bodies. More Stable
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may.wong@ddwcolour.com As a result of the specialised cooking process, these products offer excellent
The four classes of caramel range from heat, light, and pH stability, as well as stability in alcohol up to 65% and salt
yellowish/amber to red brown to dark stability up to 5% for savoury applications. The powder has good solubility in
brown with a range of pH and salt stability applications and low hygroscopicity when compared to typical caramelised
powders, so it is unlikely to cake or clump. The liquid option has low viscosity,
in various applications. less than 2,000cPs, so it is easy to use in the manufacturing process. Neither
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the liquid option nor the powder this Intelligent option uses a carrier. Additionally,
The global trend toward “simple label” has increased these products do not contain 4-MeI or sulphites.
the demand for class I products, with the added desire
for darker brown color. Liquid and powder caramels Worth Every Penny
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have then been designed in many directions to cope The newly invented liquid and powder caramels are approximately half the cost
the trend, but one is to help narrow the gap between in use of traditional class I caramel colours and product developers will be less
the simplicity of a Class I (plain) caramel colour and the likely to notice a flavour impact when reformulating products when compared
darkness of a Class III or IV caramel colour which is to traditional class I caramel colours due to the higher colour intensity and
very impressive. reduced use rates associated with these products.
ข้อมูลเพิ่มเติม/Additional Information
1 DDW’s Specialty dark liquids and powders

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