New colour disperses more easily
D.D. Williamson has launched an improved oil-dispersible caramel colour
April 11, 2012
by Food in Canada staff
Louisville, Ken. – D.D. Williamson has developed a new oil-dispersible caramel colour.
The company says the new colour offers a 25 per cent increase in colour intensity and demonstrates improved solubility in food and beverage systems containing lipids.
Potential applications include compound coatings, seasonings, glazes, batters, dressings, processed potatoes and ready meals.
The company also says the colour can formulate easily into new applications for caramel colour.
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