November 4, 2009
LOUISVILLE, Ky.An acid-proof Caramelized Sugar Flavor from D.D. Williamson provides the characteristic flavor of burnt sugar in beverages and sauces. The flavor has incidental coloring properties, and offers stability in phosphoric acid, citric acid, alcohol (60%), and salt (15%). Ingredient labeling options for customers include "Natural Flavouring' in the European Union and "Natural Flavor" in the United States.
"Class One (Plain) Caramel Colors and Burnt Sugars are not typically stable in acidic beverages," said Greg Kreder, Product Development Scientist. "So, D.D. Williamson's new Natural Flavor represents a breakthrough for those customers seeking acid stability and a clean label ingredient."
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