Alcohols

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.

Aplication Alcool
  • 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

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Beers

Beers

Colouring and bringing a distinctive taste for beers

Caramel colours can bring various standardized shades of brown to beers. Aromatic caramels and brewing syrups provide a sweet caramelized touch which helps to reduce bitterness and encourage fermentation. Our burnt sugars range will adapt perfectly to both craft and industrial beers.

applications bieres
  • Caramels colours
    • Caramel colours E150c are stable in beers. They can be used under warm conditions during the brewing process or under cold conditions after the brewing process
    • Wide range of shades and high colouring power

Caramel colours are also available in powder form!

  • Burnt sugars
    • Burnt sugars bring both colour and taste
    • Stable in beers
    • 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
  • Brewing syrups
    • Caramelized sugar syrup stable in beers with a distinctive taste and flavour which helps to reduce bitterness and encourage fermentation
    • Ideal for seasonal beers (provide a sweet caramelized touch)
    • With a clear labelling "caramel (sugar, water)", they adapt perfectly to both craft and industrial beers
  • Malt caramels
    • Malt caramels give a unique taste profile

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Biscuits

Biscuits

Enhancing notes of caramel

With an ever-growing range of tastes, colours & textures, Nigay caramels offer intense sensory experiences. Nigay's bake stable caramels have been specially developed for artisan and industrials.

Applications biscuits
  • Caramel fillings
    • Nigay has two speciality bake stable fillings:
    • at 120°C for 20 minutes
    • at 180°C for 20 minutes
  • Caramel pieces
    • Caramel pieces provide a crunchy effect, visual appeal and give a sweet caramel taste
    • Bake stable at 180°C for 20 minutes

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Energy drinks

Energy drinks

Colouring and enhancing shades of energy drinks

The colour of energy drinks can be standardized by using caramel to obtain beautiful golden shades

applications energy drinks
  • Caramel colours
    • Used to colour energy drinks
    • Caramel colours E150a and E150d offer a wide range of colours
  • Burnt Sugars
    • Burnt sugars bring both colour and taste
    • Stable in energy drinks
    • 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

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Chocolates

Chocolates

For creative signature flavours in chocolates!

With an ever-growing range of tastes, colours & textures, Nigay caramels offer intense sensory experiences. Discover our low AW caramels, and our one-shot technology range with short textures!

Applications chocolats
  • Caramel fillings
    • Wide taste spectrum: salted butter caramel, butterscotch, toffee, milk caramel, dulce de leche, "crème brûlée"
  • Caramel powders
    • Added to the chocolate mass, they give a caramel taste signature
    • Ready-to-use, milk caramel powder is perfect for chocolates and as milk crumb substitute
  • Caramel pieces & Crunchy caramel
    • Caramel pieces can be incorporated into chocolate tablets or as topping. They provide visual appeal and melt in the mouth to give a sweet caramel flavour burst.
    • Wide taste spectrum: caramelized sugars, butter, salted butter, cream, fruity caramelized sugar pieces...
    • A range of controlled particle sizes: from 0.5 mm to 8 mm

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