Aromatic caramels

Aromatic Caramels

Coating, flavouring, sweetening, bringing golden hues or enhancing taste

Aromatic caramels are light to dark brown liquids or solids, obtained by the controlled heat treatment of sugars. Their main purpose is to enhance taste.

NAFNOR NORM NF V 00-100

Dairy products
Ice creams
Flavour bases
Pastries & baking sundries
Sauces & ready meals
Liquors &spirits

Nigay, the expert in caramels in all its forms

Shades of colours

BLOND

Colour at 520nm: 0,5 < 2,4
EBC colour*: 90
STANDARD

2,5 < 4,4
300
BROWN

4,4 < 8,4
600
STRONG BROWN

8,5 < 30
1500
BURNT SUGARS

31 < 200
2500 < 16000

Tastes & colours

Thickened

Thickened caramels are used for layers and toppings in dairy dessert applications where they enhance visual appeal. Thickeners help maintain the segregation between the caramel layer and the dessert by preventing the migration of whey from the dairy component into the caramel and the diffusion of colour, aroma and sugars from the caramel into the dairy component. Thickeners also improve mouthfeel and pourability.

Neutralized

In certain applications it is necessary to balance the pH of caramels to prevent the coagulation of the milk proteins in the dairy component. These are termed "neutralized caramels".

Flavoured

Caramels combine excellently with different flavours. Choose from Nigay's mouth wathering combinations: butterscotch, toffee and natural vanilla notes...

Available forms

LIQUIDS
PIECES
POWDERS

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Caramel colours

Colouring, darkening or enhancing the brown colour of foodstuff

Widely used in the food industry, caramel colours are additives which are soluble in water. They are obtained by the controlled heat treatment of food sugars, with or without chemical promoters.

Aromatic & coffee extracts
Brandies, vermouths & beers
Soft drinks
Meats & speciality breads
Vinegars & sauces
Pet food

Nigay, the expert in caramels in all its forms

All shades of brown

Norms	Classe I e150a Plain caramel	Classe II e150b Caustic sulfite caramel	Classe III e150c Caustic sulfite caramel	Classe IV e150d Sulfite ammonia caramel
Shade of colour	Brown/Red	Brown/Yellow/Orange	Brown/Yellow	Brown/Grey
Sulphite compounds	No	Yes	No	Yes
Amonium compounds	No	No	Yes	Yes
Characteristic caramelization promoter	Soda/or any	Soda sulphite	Ammonia	Ammonium sulphite
Colloidal	Weak	Negative	Positive	Negative
Stability: Alcohol Tannin Acid	+ - -	+ + +/-	- - +	- + +
Main uses	Brandies Coffee extracts Petfood Meat Speciality breads	Vermouths Brandies Aromatic extracts	Beers Malt vinegar Sauces	Soft drinks Petfood

Shades of colours

Shades of colours - Caramel colours

Available forms

LIQUIDS
POWDERS

Social networks

Caramel specialities

Bringing distinctive tastes & textures to ever more delicious products

Caramel specialities are obtained by the controlled heat treatment of food sugars with one or multiple ingredients: milk, cream, butter, salted butter, fruit extracts, honey, malt, chocolate, vegetable fat, etc.

Coatings

Fillings

Inclusions

Ripples

Special textures & tastes

Milk	Caramelization brings out rich toffee notes Rich colour Typical taste of confectioner’s milk caramel	Ready-to-use in the mass or as coating Ice creams Dairy products
Butter/salted butter/milk Butter	Typical taste of confectioner’s butter caramel
Cream Fresh cream	Typical taste of confectioner’s cream caramel
Chocolate	Warm notes of chocolate
Malt extract Malt	Taste of caramelized malt	Brewery specialities Cereal based products
Apples, oranges... Fruit extracts	Typical taste of caramelized fruit juice: stewed apples, crystallized oranges	ready-to-use in the mass or as coating Ice creams Dairy Products Pastries Flavourings
Caramel fillings	Modified texture Bake stable and freeze thaw resistant grades	Chocolates Biscuits Ice creams Pastries Chocolate and cereal bars

Nigay, the expert in caramels in all its forms

LIQUIDS

Avec une gamme étendue de viscosité
PIECES

A granulométrie définie
POWDERS
PASTES

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Burnt sugars

Combining taste and colour

Burnt sugars are dark brown liquids or solids. They are obtained by the controlled heat treatment of food sugars without any chemical promoters. If it adds a discernible taste then it can be declared as aromatic caramel.

Burnt sugars

Brown flavour by nature

Ethics & Transparency

Nigay has always strongly advised its customers not to mislead the final consumer. Faced with the actual enthusiasm for "clean & clear labelling" ingredients, transparency and clear information about burnt sugars is a major preoccupation for the company.

Labelling

Burnt sugars bring both taste and colour to the final product.

If it adds a discernible taste then the labelling is: "caramel (glucose syrup, water, sugar)" or "caramel (sugar, water)".

If the burnt sugar only brings colour then it must be labelled: "colour: E 150a". For labelling, refer to EUTECA (European Technical Caramel Association) decision-tree: