Barbecue Sauce

Consumers around the world enjoy outdoor cooking. Depending on the region, barbecue sauce employs various bases — such as tomato, vinegar, or mustard. Acidity of the sauce impacts the flavor, texture, and colour of the protein substrate. The pH of the barbecue sauce is the most critical factor in colouring selection.

Caramel colour, turmeric, beta-carotene and paprika offer stability in acid and heat. For caramel colour selection, some manufacturers prefer Class III (DDW 200, 201, 203, or 301) for red hue. Others prefer a Class IV caramel colour to give depth to orange/red tomato-based sauce.

Hot, chili or pepper sauce usually contains vinegar as base. Spices like paprika or cayenne pepper provide heat, flavor, and colour. Manufacturers often add turmeric or caramel colour to standardize an orange hue. In a non-vinegar, hot sauce at pH 3.5 and above, developers can use a special DDW annatto emulsion for yellow to orange.

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Steak Sauce

Steak sauce usually contains tomatoes, vinegar, spices, raisins and anchovies. In addition, English brown sauce contains molasses, dates and tamarind. Worcestershire sauce is similar because it is high in acidity and salt content, but it does not contain tomatoes.

The caramel colour selection depends primarily on the vinegar type and salt percentage. Vinegar’s colloidal charge varies, so we recommend testing both a negatively (Class IV) and positively (Class III) charged caramel colour to ensure best results. DDW 105 (Class IV) and DDW 201, 203 or 301 (Class III) also provide stability in 20% salt solution.