Caramel is one of the most commonly used ingredients to colour food. The colours can vary from light to dark brown depending on the type chosen.
Caramel is a product obtained by heating carbohydrates from vegetable sources such as corn, wheat and cane sugar.
Certain caramels are extra resistant to extreme conditions in the production process such as low pH, light,...
We also offer roasted sugars, which are used as a flavour component but also has a major impact on the colour.
At SNICK EuroIngredients we offer caramel from our partner DDW. These single ingredients are suitable for all sectors of the food industry.
The range is divided into four classes based on the production method: Class I, Class II, Class III and Class IV (E150a-d). The colour varies from light yellow to dark red-brown.
Class I E150a
Class II E150b
Class III E150C
Thanks to our customized caramels, your product will undoubtedly meet the specific expectations of your customer. Our experienced team of food technologists will be delighted to assist you.
Are you unsure which caramel suits your:
Our food technologists will gladly assist you in your choice.
In addition, you can also contact SNICK EuroIngredients to purchase a small quantity of hydrocolloids.
With our caramels, you respond to such trends as:
Ontdek de 10 belangrijkste tendensen in ons trendrapport vol sprekende voorbeelden en praktische tips.