Functionality and Flavor
Improving visual appeal is the primary purpose for caramel color in a food or beverage system. Caramel color also:

Customers have traditionally specified color intensity, colloidal charge, pH, specific gravity, and viscosity as their key requirements for caramel color. Flavor is not traditionally a key component as caramel color can be characterized as only slightly bitter or having a slight burnt sugar note. Some caramel colors do, however, demonstrate flavor differentiation and can impact the flavor of foods and beverages.

The taste of caramel color is generally bitter, with Class III and IV caramels delivering more bite than Class I caramels. Class I caramel colors contain flavor compounds similar to those found in chocolate and broiled meat. Some Class I caramel colors contain high levels of Furfural and Furfuryl Alcohol, key compounds found in roasted coffee beans. Spray drying of coffee results in a loss of some of these flavor compounds, so DDW # 624 powder serves as a coffee flavor extender in instant coffee and cappuccino mix.

Since the impact of caramel color on taste in a finished beverage can be significant, consistent caramel color of the highest quality should be selected. Some manufacturers’ caramel colors contain off flavors that adversely impact the final product. The following cause off flavors in caramel color:

For example, D.D. Williamson chooses not to package its caramel color in steel, epoxy-lined drums due to the risk of iron contaminating the flavor.

D.D. Williamson  has both quality control and R&D laboratories for caramel color testing, research, and evaluation. Testing includes the use of a GC/MS (gas chromatograph coupled with a mass spectrometer) instrument for quality component analysis, flavor compounds, and use in determining adulterated products. Sensory testing is also performed to ensure the highest quality products.

D.D. Williamson now has the ability to manufacture custom caramel color to complement a customer’s final product. Examples would include a flavored caramel for soy sauce, a malt-flavored caramel for beer, a molasses-flavored caramel for baking, a coffee-noted caramel, etc. In addition, D.D. Williamson now produces a number of caramelized flavors such as Caramelized Sugar flavor, Apple flavor, and Onion flavor.

D.D. Williamson can also provide an array of caramel color products to match competitors caramel colors, which will give customers the highest quality and more consistenyly performing caramel they need. D.D. Williamson is the technical leader in caramel color and can provide the applications assistance needed to provide customers with the best products and service anywhere in the world..