Oil-dispersible caramel colour hits the market

- Last updated on GMT

Related tags: Sugar, Flavor

US caramel colour company DD Williamson announced this week that it
has launched a new, oil-dispersible caramel colour blend to provide
sticking power for snack and confectionery applications.

US caramel colour company DD Williamson announced this week that it has launched a new, oil-dispersible caramel colour blend to provide sticking power for snack and confectionery applications.

"Barbecue-flavoured seasoning sticks better to chips or other snacks with a DD Williamson oil-dispersible caramel colour blend,"​ said Owen Parker, DD Williamson's vice-president for research & development. "By coating the salt in the seasoning, our new product forms a protective layer to provide better adhesion on the chip."

According to Parker, DD Williamson oil-dispersible caramel colour blends can also enhance cinnamon sugar for toppings and fillings in confectionery products. By coating the sugar crystals, the new product gives a uniform appearance, as well as better adhesion, for the cinnamon.

The company claims that the new ingredient blend from DD Williamson helps to minimise uneven colour distribution in a dry or crystal mixture. Caramel colour alone is water-soluble and this new DD Williamson blend, so the company stresses, represents a breakthrough for applications requiring a brown colour that is dispersible in oil or fat systems where the final food product is solid.

DD Williamson is operational worldwide and its primary customer base is the food and beverage industry.

Related topics: Science, Cereals and bakery preparations

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