D.D. Williamson launches new caramelized sugar

D.D. Williamson has developed an acid-proof, caramelized sugar flavor in response to consumer demand for natural products and processor demand for clean labeling.

“Class one (plain) caramel colors and burnt sugars are not typically stable in acidic beverages,” says Greg Kreder, product development scientist.

“So, D.D. Williamson’s new natural flavor provides customers with acid stability and a clean label ingredient.”

Applications include beverages and sauces.

The non-genetically modified product provides the characteristic flavor of burnt sugar.

It offers stability in phosphoric acid, citric acid, alcohol (60%), and salt (15%).

Ingredient labeling options for customers include “natural flavouring” in the EU and “natural flavor” in the US.

The company’s caramelized apple and caramelized onion can also be labeled as natural flavors.