Meat / Poultry / Fish / Egg

DDW > Applications > Meat / Poultry / Fish / Egg

Research chefs continue to stretch the boundaries of convenience foods by developing products with the look of “prepared at home” meals that expand taste while creating an enticing appearance. Many regions around the world allow for natural coloring on cooked meat, poultry and seafood. Roast beef, meat pies, black forest ham, pastrami, sausage patties, roasted chicken or turkey, salad-ready chicken strips, and processed fish all may utilize caramel color.

Other natural colorings can also serve to determine hue. For example, in some European countries, carmine reddens sausage links. Meanwhile, carotenoids can deliver or be used to achieve an egg yolk hue.

Want your product to have a savory, appetizing appearance that makes one’s mouth water? DDW caramel color and natural colors will enhance the color of cooked meat, poultry, or fish.

(Image used with permission – myburningkitchen.com)

Comparison Chart

Selecting the Appropriate DDW Caramel Color in your Meat, Poultry or Fish
Our caramel will enhance the color of cooked meat, poultry or fish. It will create a savory, appetizing appearance that makes one’s mouth water. D.D. Williamson manufactures more than 70 different liquid caramels and 20 different powdered caramels. If you have any questions or need further assistance with your particular application, then please contact us.

General

 

	Liquid			Powder		Other
CLASS	IV	III	III	IV	III
PRODUCT NUMBER	#055	#301	#252	#605	#640 #641 #642
Red Hue						#210
Canned Meat
Meat Pie Fillings
Cooked Meatballs						#250
Sausage Casings
Cooked Poultry & Fish						#528
Vegetarian Burgers						#643
Meat Analogues						#643

Technical Tip: Caramel Color Cooked in Meat & Poultry

Caramel color, a naturally derived coloring, can improve the appearance of roast beef, chicken, fish and other meat products. Read our exclusive PDF file for technical tips on using DDW caramel color in your cooked meat and poultry.