Alcohols
Colouring and enhancing shades of whiskey, cognac, liquor and other spirits
When aged in barrels, spirits don't always have the same colour. Therefore, caramel colours are used to standardize and enhance the brown shades of spirits. Burnt sugars can also bring flavour as well as colour.
- Caramel Colours E150a
- "Brown/Red" shades
- Stable in alcohol up to 75°C
- Caramel colours E150b
- "Yellow/Orange" shades
- Stable in alcohol up to 75°C and in the presence of tannins
- Burnt sugars
- Stable in alcohol up to 75°C and in the presence of tannins
- Clean Labelling: "Caramel" if they bring taste to the finished product (for more information, refer to EUTECA decision-tree)
- Colouring power: from 5000 to 15000 EBC
