Caramelised sugars and caramel colours are used for adding taste and/or colour to a wide range of food products. For more information on caramelised sugars and caramel colours, see here.
Caramelised sugars and caramel colours can be used in a several confectionary and chocolate applications.
Caramelised sugars are added to cocoa products to boost and enrich the cocoa flavour:
adding bitterness and roasted notes
bringing balance and body
intensifying chocolate or cocoa taste
delivering warm red-brown colour
They can be used in a wide range of applications like (instant) hot chocolate drinks, chocolate milk, malt cocoa based drinks, desserts, dairy, confectionary, etc. By adding caramelised sugars a reduction in costs is also obtained.