Caramelised sugar is a light to dark brown liquid or powder which is obtained from controlled heating of carbohydrates and which is used primarily for flavouring and/or colouring. After its process the starting raw materials (sugars) have almost completely (> 90%) reacted into high-molecular-weight compounds like polysaccharides. The energy value of caramelised sugars depends on the process and raw materials and will be significantly lower than sugar (4 kcal per gram). Caramelised sugar is a natural, clean label ingredient without E-numbers.
Caramel colour is prepared by the controlled heat treatment of carbohydrates. To catalyse caramelisation and for creating stability in different environments additives (acids, alkalis, ammonium compounds or sulphites) are used. Caramel colour is a colouring agent, it should be labelled with its E-number or name.
Caramelised sugars are used mainly for their flavour impact but they do add colour as well. They are the best option for flavour boosting.
contain no allergens
free of gluten and acrylamide
100% natural, no E-numbers
naturally or traditionally caramelised
available in liquid and powder
Caramel colours are used mainly for colour. They are the best option if only colour is needed. Available in liquid and powder.
The flavour profile of caramelised sugar varies from sweet to dark roast and bitter. This is determined by the colour intensity. The lower the colour intensity (liquid form), the more sweetness and caramel notes are in the flavour. The higher the colour intensity (powder form), the more roast and bitter flavours are formed. When our caramelised sugar powders are tasted pure, you will experience bitterness and souerness. In solution other flavour components are released. Caramel colour is mainly used for its high colour intensity, it is mainly bitter in taste, giving off-flavours.
The colour shades of caramelised sugars are depending on the ingredients used and will be golden-brown to red-brown. The colour profile of caramel colour varies from golden and red brown to ultimately black.
Caramelised sugars and caramel colours can be used in a broad range of bakery applications, such as bread, fine bakery, desserts, etc.
Caramelised sugars can be added to bread to enrich the natural bread taste and give a warm auburn colour. It is a cost efficient alternative for malt.
In gluten free bread caramelised sugars can be used to boost and enrich the taste. They give a better flavour (hiding the typical sour taste), warmer colour tones, natural appearance and improved textures in certain recipes.
In fine bakery caramelised sugars are added to boost the flavours, create a warm brown colour, for sugar replacement and cost savings. Different flavours are targeted:
supporting the performance of flavours, herbs and spices (e.g. in gingerbread, carrot cake)
synergistic effect with cocoa (e.g. in brownie, chocolate cake or -cookie)
intensifying (sweet brown) aftertaste (e.g. in speculoos)
rounding and balancing flavour profiles
enhancing warm golden and reddish brown colours
More information on other applications can be found here: