Project, Trade Technology Information - Contents on CD ROM

• Caramel colour is naturally derived. Sugars are cooked to produce a brown colour that is used in a wide variety of soft drinks, baked goods, pet foods, alcoholic beverages, sauces and other food and beverage products that have a brown hue.
• There are three basic types of caramel; grained or standup; soft or enrobing; and flowing caramel for nougats or crèmes. Caramel can be consumed as an item such as a candy or chew; or used as an ingredient, for example in combination with nuts, cookies, and marshmallows for a variety of confections and desserts.
• Caramel colour has undergone complete food safety testing more than 20 times in the past 35 years, and caramel colour meets rigorous food safety standards around the world according to the European Food Safety Authority (EFSA)
• A valuable brewing ingredient for more than a century, caramel contributes to the character of beer on every continent. Caramel provides color, flavor, and consistency in beer.
   

Basic Information

• About Caramel Colours

• Caramel Colours

Companies & Products

• Bake stable Caramels

• Company Catalog

• Company in USA

• Caramel Malt

• Caramel Paste

• Caramel syrup

• Popcorn

• Pop Corn Business

Technology Information

• The Production Process

• Production Technology

• Chemistry of food colors

• Caramel Coloring and 4-MEI

• Product Technical Data

• Tests

• Patent - Production machinery

Project Information

• Consultant - project reports
• Caramel quality certification

Plant & Machinery sources

• Caramel production systems

• List of Machinery suppliers

• German Machinery

• Standards & Specifications
• Applications
• Caramel blended espresso coffee
• Caramel Colour
• Beverages Industry
• Labeling
• Caramel Colors Safety Status
• Safety Data Sheet
• Caramel Color in Carbonated Soft Drinks
• Caramel Sugar Free
• Caramel Powder

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