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

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...