Caramel Colorant


Caramel colorant is one of the most widely consumed food Colouring ingredients in the world. It is produced by heating food grade carbohydrate. Our Principal, Aarkay Food Products LTD., is specialized in producing Caramel Color that carries an assurance of quality and meets the high expectations of our clients

Applications

Applications Recommended Dosage Color Range
Softdrink 0.05-0.20%
Yellow Rice Wine 0.1-3%
Soy sauce 0.5-5.0%
Seasonings 0.5-5.0%
Instant Noodles 0.5-5.0%
Bakery Food 0.2-5.0%
Notes: All recommended applications are for reference only. Please refer to local regulations before use. Pre-experiments are highly suggested before production.


Product

Feature

  • Its color ranges from yellow to red.
  • Plain Caramel Colour.
  • Has negative charge.
  • Has strong aftertaste and mild aroma.
  • Stable in alcohol, tannin, and acid-rich environments.

Function

  • Enhancing naturally occurring colors.
  • Correcting natural variations in color.
  • Replaces color that is lost to light degradation during food processing and storage.
  • Can function as an emulsifier to help inhibit the formation of certain types of "floc".
  • Has light protective quality that can aid in preventing oxidation of the flavoring components in bottled beverages.

Feature

  • Its color ranges red to brown.
  • Ammonia Process Caramel Colour.
  • Has positive charge.
  • Has sweet aroma.
  • Stable in alcohol and salt-rich environments.

Function

  • Enhancing naturally occurring colors.
  • Correcting natural variations in color.
  • Replaces color that is lost to light degradation during food processing and storage.
  • Can function as an emulsifier to help inhibit the formation of certain types of "floc".
  • Has light protective quality that can aid in preventing oxidation of the flavoring components in bottled beverages.

Feature

  • It has rich dark brown color.
  • Ammonia Sulphite Process Caramel Colour.
  • Has negative charge.
  • Has very mild flavor and aroma.
  • Stable in alcohol, tannin, and acid-rich environments.

Function

  • Enhancing naturally occurring colors.
  • Correcting natural variations in color.
  • Replaces color that is lost to light degradation during food processing and storage.
  • Can function as an emulsifier to help inhibit the formation of certain types of "floc".
  • Has light protective quality that can aid in preventing oxidation of the flavoring components in bottled beverages.