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