Caramel Color

EVERYONE DESERVES THE QUALITY FOOD, SO WE PROVIDE QUALITY CARAMEL COLOUR

Mascot Food Colours is an Ahmedabad-based Manufacturer, Supplier and Exporter of a comprehensive scope of Natural Caramel Colours, Liquid Burnt Sugar and Natural Food Colours. Our Natural Caramel Colours have been hailed for their superb colouring properties. They are completely safe, stable and legally permitted for use in food preparations. All the base materials utilized in manufacturing of all our products are of high quality to furnish our customers with the best items available in the industry. By giving quality products to more than three decades, we have a cut a specialty for ourselves in the Natural Food Colours Industry. We are likewise the brand name in the market for manufacturing the Caramel Food Colour in India.

Our offered products are hugely demanded in diverse industries and are maximally utilized in various applications. We are having huge market knowledge, over our products and brand name we have manufacture a system of prominent customers everywhere throughout the world. We are figures as one of the real Manufacturers, Exporters and Suppliers of offering quality Natural Food Colours. Different customers lean towards our Caramel Colours for our sheer consistency in quality and dependability in giving quality products at market affordable prices. Our all the products are hugely demanded by our customer base.

Mascot Food Colours knows that every product in the food and pharmaceutical industry is incomplete without the colours and the flavors, further each of them needs a different taste and colour to make it exciting. Our experts distinguish the need of these ever progressing industries and are consistently into the making of any imaginable flavor and colour for our customer need.

What is Caramel Colour and its procedure?

Caramel Colouring is considered to be the world’s most hugely utilized food colouring. These Caramel Colours are a burnt or caramelized sugars and starches usually in a water suspension. It is made by heating sugar and the process is well-known as caramelization. The colour of the Caramel ranges from pale yellow to amber to dark brown and adding this colours to different food items, diverse colours are created. Caramel colours are one of the oldest and most widely used food colourings in the food industries. These Caramel Colours are largely utilized to impart colour in numerous foods and beverages including colas, soya sauce, seasonings, breads, pet foods, cereals, etc. The caramel colurs are utilized in few cosmetic and non-food applications.

Caramel is beige to dark-brown confectionery product made by heating any of a variety of sugars. It is utilized as an enhancing in puddings and pastries, as a filling in bonbons, and as a toppings for ice-creams, custards, and caramel corn. The procedure of caramelization comprise of warming sugar gradually to around 170°C. As the sugar warms, the particles separate and re-shape into mixes with a trademark colour and flavor. An assortment of confectyions, sweets and sugary treats are made with caramel brittles, nougats, pralines, and caramel apples.

Caramel Colour : The Science and Art

As it is well-known that the Caramel colour are widely used in the food products, such as Caramel Colour I is used in high proof spirits, Caramel Colour II is used in high proof spirits containing certain vegetable extracts, Caramel Colour III is used in beer, gravies, mixes and sauces, and Caramel Colour IV is used in soft drinks, and other food products.

It is well-known in the market that Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown colour. Caramelization is a type of non-enzymatic browning reaction. As the procedure happens, unstable chemicals are discharged delivering the trademark caramel flavor. The response includes the evacuation of water (as steam) and the separate of the sugar. The caramelization response relies upon the kind of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F).

caramelization temperature

Sugar Temperature
Fructose 110°C, 230°F
Galactose 160°C, 320°F
Glucose 160°C, 320°F
Maltose 180° C, 356° F
Sucrose 160° C, 320° F

Flavor Analysis of Caramel Colour

Before the dispatch of the caramel colour to our customers, a complete testing is done of the finished products. First and foremost the customers look for colouring strength and compatibility of caramel colours with other ingredients. Improving visual demand is the main purpose for caramel colour in a food or beverage system. Caramel colour also:

  • Protects other ingredients from light deterioration
  • Emulsifies flavor agents in the preparation of soft drink concentrates
  • Standardizes batch-to-batch colour variation

Prior to manufacturing the caramel colour, we discuss with the customers and we manufacture the colour that is traditionally specified colour intensity, colloidal charge, pH, specific gravity, and viscosity as their key requirements for Caramel Colour. Flavor is not customarily a key part as caramel colour can be described as just marginally intense or having a slight burnt sugar note. Some caramel colours do, in any case, demonstrate flavor differentiation and can affect the kind of nourishments and drinks.

The taste of caramel colour is mainly bitter, with Class III and IV caramel conveying more nibble than Class I caramels. Class I caramel colour contains enhance mixes like those found in chocolate and cooked meat. Some Class I caramel colours contain large amounts of key mixes found in roasted coffee beans.

Classification of Different Types of Caramel Colour

Class Common Names E Number Restrictions on Use Uses
Type I Plain Caramel, Caustic Caramel, Spirit Caramel E150A No ammonium or sulfite compounds can be used. Whiskey
Type II Caustic Sulfite Caramel E150B In the presence of sulfite compounds but no ammonium compounds can be used.
Type III Ammonia Caramel, Baker’s Caramel, Confectioner’s Caramel, Beer Caramel. E150C In the presence of Ammonium Compounds but no Sulfite Compounds can be used. Beer, Synthetic Soy Sauce, and Confectionery.
Type IV Sulfite Ammonia Caramel, Acid-Proof Caramel, Soft-Drink Caramel E150D In the presence of both Sulfite and Ammonium Compounds. Acidic environments such as Soft Drinks.

Why Choose Mascot Caramel Colour?

  • Extensive experience and industry knowledge
  • State-of-the-art production facilities
  • Use of quality color, dyes and chemicals that match up with defined industry standards
  • Timely delivery of work orders
  • Proven record in successfully handling both small and bulk orders
  • Cost effective products backed by excellent after sales service support