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SETHNESS ROQUETTE liquid Caramel Colors, Class I Caramelized Sugar Syrups and powdered Caramel Colors are used in a variety of meat applications including:
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.
Both 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.
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.
As consumers continue to desire a more sustainable and healthier lifestyle, the addition of plant-based proteins to fortify a variety of meat applications expands as well to satisfy their need. Consumer demand for vegetarian or vegan products will increase as they try to limit their meat intake, so our industry has seen a rise in the use of Pulse Proteins like peas, beans, nuts, lentils, quinoa, chickpeas, etc. as meat substitutes.
When experimenting with new foods that contain plant-based proteins, consumers are looking for the health benefits without compromising on taste and mouth feel, and where SETHNESS ROQUETTE comes into play is assisting food companies pass the “eye test” – helping the plant-based products look more appetizing. The Meat Alternatives and Substitutes market is booming, and these finished products commonly incorporate Caramel Color to help achieve the typical appearance of meat.
In Texturized Vegetable Protein (TVP) applications, both liquid and powdered Caramel Colors are commonly used. Our Class IV DSL4 liquid Caramel Color is the product of choice because of its excellent adherence qualities to the protein surface. In addition, this Class IV Caramel Color provides desirable, economical coloring characteristics. As the market has grown for TVP applications, so have the Caramel Color usage levels. Occasionally this has created a concern for sulfite content in finished products. This trend has caused a shift in the market to our low sulfite Class III Liquid Caramel Color or low sulfite Powdered Caramel Color. Class III Caramel Colors are positively charged, which can cause the adherence characteristics to change.
Like in any application, prior testing is critical to determine how each of these SETHNESS ROQUETTE Caramel Colors will function in a specific formulation. In Hydrolyzed Vegetable Protein (HVP) applications, it is not uncommon to see elevated salt levels. Consequently, low sulfite Class III, positively-charged liquid Caramel Colors are recommended.
Please contact the SETHNESS ROQUETTE Technical Team for more information and guidance on how we can help with your meat, meat alternative, and plant-based protein applications.