USED IN CONDIMENT

OUR CARAMEL COLORS ARE VERY STABLE IN VARIOUS PROCESSING AND PACKAGING CONDITIONS.

Soy sauce

Hengtai caramel color application in soy sauce

• Recommended dosage: 20-40%
• Recommended models: ZS-200C, ZS-500A, ZS-500B, ZS-600B
  

Vinegar

Hengtai caramel color application in vinegar

• Recommended dosage: 1-3%
• Recommended model: ZS-200E

Class III Caramel Colors are most commonly used in savory applications as they are compatible with the salt level and proteins in the finished product.

As savoury applications often contain proteins and high levels of salt (up to 25% or more) Class III Caramel Colors help avoid any precipitation.

Consumers are paying increasing attention to their food and drinks. In response, we have developed Caramels with innovative properties and compatibilities like our Class I (Plain) clean-label Caramels. These Caramel Colors provide an optimal utilization in savory and can easily answer customer needs for a healthier diet.

OUR Caramel Colors are used in a variety of savory applications including:

• Sauces (soy, fish sauce, BBQ)

Sauce

Hengtai caramel color application in sauce

• Bouillons / stock cubes
• Gravy and gravy bases
• Pancake and waffle syrup
• Vinegars
• Seasoning mixes
• Meat rubs, meat-analogs
• Poultry coatings