Caramel is a product that occurs by heating carbohydrates from plant sources such as maize, wheat and cane sugar. Caramel is one of the most commonly used ingredients to give foods the right colour. Colours can vary from light to dark brown, depending on the chosen type. Some caramels are resistant to extreme circumstances in the production process such as a low pH, light,...
Below, you can find a part of our range:
- Caramel class I (E150a)
- Caramel class II (E150b)
- Caramel class III (E150c)
- Caramel class IV (E150d)
Burnt sugars are used as a flavour component but they also have an impact on the colour.