D.D.Williamson Launches Caramelized Sugar Stable in Acid, Alcohol, and Salt

It adds to the portfolio of other caramelized ingredients that D.D. Williamson has developed. The company's Caramelized Apple and Caramelized Onion can also be labeled as Natural Flavors.

3 Nov 2009 --- 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. The innovative Natural Flavor also has incidental coloring properties.

"Class One (Plain) Caramel Colors and Burnt Sugars are not typically stable acidic beverages," said Greg Kreder, Product Development Scientist. "So, D.D. Williamson's new Natural Flavor represents a breakthrough for those customers seeking acid stability and a clean label ingredient," added Kreder.

Applications include beverages and sauces. The non-GM 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 European Union and "Natural Flavor" in the United States. It adds to the portfolio of other caramelized ingredients that D.D. Williamson has developed.  The company's Caramelized Apple and Caramelized Onion can also be labeled as Natural Flavors.

D.D. Williamson welcomes inquiries on the new Natural Flavor at Stand 8B49, Hall 8.0 of the Food Ingredients Europe exhibition in Frankfurt, Germany this month.