Caramel Colour in Seafood
Caramel colour is found in a wide variety of seafood products including seasoning blends. Most Class III Caramel Colours are salt stable and add a red hue to sauces. The low hue of Class IV Caramel Colours (including DDW 050 or DDW 055) can enrich caviar products.
Carmine in Seafood
Carmine‘s specific red hue and solubility properties add colour to inexpensive protein sources from the sea. These products include imitation crab (lump or stick meat), surimi, and shrimp or prawns. Carmine may combine with paprika for a more orange hue.
Fish / Oyster Sauce
For information on fish and oyster sauce using naturally derived colours, click here.