Caramelized sugar flavor works in acidic beverages
November 3, 2009
by Jeff Gelski
— D.D. Williamson has developed an acid-proof caramelized sugar flavor that has been shown to work in such applications as beverages and sauces.
“Class 1 (plain) caramel colors and burnt sugars are not typically stable in acidic beverages,” said Greg Kreder, product development scientist. “So, D.D. Williamson’s new natural flavor represents a breakthrough for those customers seeking acid stability and a clean label ingredient.”
The ingredient offers stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%). Ingredient labeling options include “natural flavor” in the United States and “natural flavouring” in the European Union.
Caramelized apple and caramelized onion from D.D. Williamson also may be labeled as “natural flavors.” D.D. Williamson will be at Stand 8B49, Hall 8.0 at Food Ingredients Europe Nov 17-19 in Frankfurt, Germany.