D.D. Williams Announces Breakthrough Caramel Color

April 12, 2012

The company says its caramel color is more intensely colored and more soluble in lipid-based foods and beverages.

Color specialist D.D. Williamson (Louisville, KY) says it has developed a new oil-dispersible caramel color, thanks to a proprietary emulsion technology.

The caramel color is said to be 25% more intense than the company’s previous blend and more soluble in lipid-based food and beverage systems.

“This liquid formulates easily into new applications for caramel color due to improved dispersibility,” said application scientist Jennifer Brown. “Traditional caramel color is one of the most water soluble ingredients in food systems, so this development is a functional breakthrough within the brown spectrum.”

D.D. Williamson says its advanced caramel color can be used in products such as coatings, seasonings, glazes, dressings, batters, processed potatoes, and ready-made meals. It reads as “caramel color” on ingredient labels.

Contact D.D. Williamson in North America or Europe for samples.