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D.D. Williamson Launches Improved Oil-dispersible Caramel Color

Providing improved solubility in food and beverage systems containing lipids

PRLog - April 3, 2012 - LOUISVILLE, Ky. -- D.D. Williamson has developed a new, improved oil-dispersible caramel color using its proprietary emulsion technology. In addition to a 25% increase in color intensity compared to its previous blend version, the new product demonstrates improved solubility in food and beverage systems containing lipids. Potential applications include compound coatings, seasonings, glazes, batters, dressings, processed potatoes, and ready meals. Food manufacturers may label it “caramel color” on the ingredient statement.

“This liquid formulates easily into new applications for caramel color due to improved dispersibility,” said Jennifer Brown, Application Scientist. “Traditional caramel color is one of the most water soluble ingredients in food systems. So this development is a functional breakthrough within the brown spectrum,” she added.

Samples are available from DDW in North America and Europe. Please contact your DDW sales representative for more information.

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The Color House - DDW’s mission is to enhance the visual appeal of food and beverages. The Color House is a place where creativity blends with advanced technical capability to bring color ideas to life for customers. DDW’s wide array of natural coloring, along with its sought after caramel color and burnt sugar, helps sell two billion servings every day. Visit http://www.ddwilliamson.com and follow us on Twitter for more information.

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A trusted and recognized provider of color solutions for the food and beverage industry, DDW operates nine manufacturing sites on five continents.

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Source:Campbell Barnum
Location:Louisville - Kentucky - United States
Industry:Food, Science, Manufacturing
Tags:DDW, oil, dispersible, caramel, color, soluble, burnt sugar, coatings, seasonings, glazes
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