Burnt sugars bring both taste and colour to the final product.
- If it adds a discernible taste then the labelling is: "caramel (glucose syrup, water, sugar)" or "caramel (sugar, water)"
- If the burnt sugar only brings colour then it must be labelled: "colour: E150a"
Nigay has always strongly advised its customers not to mislead the final consumer. Faced with the actual enthusiasm for "clean & clear labelling" ingredients, transparency and clear information about burnt sugars is a major preoccupation for the company.
More products from Nigay
Caramel colour is a dark brown liquid caramel
colour which is soluble in water. It is prepared by
the controlled heat treatment of food sugars,
with or without chemical compounds, which
promote the caramelization. Its main objective
is to give colour to foodstuffs.
They can be used as topping and inclusions.
Caramel pieces are obtained by the controlled
heat treatment of food sugars. They are
crushed and sieved after caramelization to obtain
different particle sizes (from 0.5 mm to 8 mm).
We currently offer 20 grades of caramel pieces: • Cara...
Our caramel specialities are obtained by the controlled heat treatment of food sugars with one or multiple ingredients which give a distinctive taste and/or special texture to the final product. The raw materials used to produce these caramels are traditional sugars, to which we add one or several...More info
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. Aromatize, sweeten, colour or play the role of taste enhancer: • Dairy products • Ice creams • Flavour bases • Past...More info