Caramel Colors for Meats and Meat Replacers / Substitutes

SETHNESS ROQUETTE Caramel Colors are useful in many meat applications – they can be used to provide the grill marks on prepared meats, and give a rich smokehouse effect to smoked meats. Sausages are more appealing when Caramel Colors are used in the sausage blends.

Caramel Color in Meat Rubs and Spice Blends

Caramel Color in Meat Rubs and Spice BlendsBoth liquid and powdered SETHNESS ROQUETTE Caramel Color can be used in meat rubs and spice blends. In some meat rub applications, Caramel Color is applied directly onto the exterior of the meat. Negatively-charged Caramel Colors tend to soak into the meat, while positively-charged Caramel Colors tend to stick to the exterior. SETHNESS ROQUETTE powdered Caramel Colors help enhance the coloring in numerous meat spice blends. Processed meats all benefit from the rich red tones or robust dark browns of our heat-stable Caramel Colors. In choosing the best Caramel Color, considerations such as salt content and processing methods must be considered.

Caramel Color in Meat Casings and Meat Dips

SETHNESS ROQUETTE Caramel Colors are also used in the processing and cooking process of meats in both food processing and foodservice applications. The meat casings that surround sausages benefit from the heat-stable and color consistency benefits of Caramel Colors. Caramel Colors provide color in both cook-in-bag and meat dip or spray applications. They are used to achieve the halo/ring affect in roast beef, the smoked color in Black Forest hams, and the golden yellow color in chicken breast and turkey. Caramel Color is water soluble which makes the coloring of the fat portion of a meat product harder to achieve. SETHNESS ROQUETTE offers HPH400 Caramel Color – Class IV that aids in this application.

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