Burnt Sugar

Burnt Sugars are used primarily for flavour but have an incidental light to dark brown colour. They have the optimal balance of stability, flavour, and colour. Caramel Colour, on the other hand, is used primarily for colour. The European Technical Caramel Association (EUTECA) has created ‘decision tree’ based standards to help distinguish the food additive colour “plain caramel” (E150a) and aromatic foodstuffs (Burnt Sugars) by a simple yes/no decision cascade.

Additionally, the EU regulation EC 110/2008 defines “Burned Sugar” (instead of “Burnt Sugar”) specifically as an ingredient option for spirits or alcoholic drinks. For this particular application, “Burned Sugar” is the product obtained exclusively from the controlled heating of sucrose — without bases, mineral acids or other chemical additives.

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DDW’s Burnt Sugars are Kosher, Halal, and Non-GM and can be used in place of caramel colour or synthetic brown blends in many food and beverage applications. Typical applications include bakery, confections, dairy, beverages, sauces, extruded snacks, and cereals.

Specialty Dark Burnt Sugars

DDW Specialty Dark Burnt Sugars 784 & 674 have a standardised red-brown hue that is two to three times darker than conventional Class I (Plain) Caramel Colours and other burnt sugars. Therefore, a one-to-one replacement of Class III and some single-strength Class IV Caramel Colours is possible in applications such as bakery and confections. These ingredients are approximately half the cost-in-use of traditional Class I Caramel Colours, closing the gap between simplicity and darkness. These Specialty Dark ingredients can be labeled simply as “burnt sugar.”

Download our Specialty Dark White Paper Here.