4 classes of caramel colour:
• E150a: plain caramel
• E150b: caustic sulphite caramel
• E150c: ammonia caramel
• E150d: sulphite ammonia caramel
Widely used in the food industry, caramel colours are additives mainly used to add or intensify brown colours. More information on our technical document (available on request).
More products from Nigay
Nigay provides wide range of products which includes Burnt Sugar. Burnt sugars are both in the definition of aromatic caramel and caramel color definition. The caramels are liquid or solid, of dark brown color. They are produced by the controlled heat treatment of food sugars without the use of chemical pr...More info
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