D.D. Williamson launches improved oil-dispersible caramel colour
LOUISVILLE, KY, USA– (December 1, 2012) – D.D. Williamson has developed a new, improved oil-dispersible caramel colour using its proprietary emulsion technology. In addition to a 25% increase in colour intensity compared to its previous blend version, the new product demonstrates improved solubility in food and beverage systems containing lipids. Potential applications include compound coatings, seasonings, glazes, batters, dressings, processed potatoes, and ready meals. Food manufacturers may label it “caramel colour” on the ingredient statement.
“This liquid formulates easily into new applications for caramel colour due to improved dispersibility,” said Jennifer Brown, Application Scientist. “Traditional caramel colour is one of the most water soluble ingredients in food systems. So this development is a functional breakthrough within the brown spectrum,” she added.
Samples are available from DDW in North America and Europe. Please contact your DDW sales representative for more information.