- Specs/Technical Data
- About Us
- About Us
SETHNESS ROQUETTE liquid Caramel Colors, Class I Caramelized Sugar Syrups and powdered Caramel Colors are used in a variety of sauces and seasoning applications including:
Soy sauce is one of the oldest condiments in the world, and it continues to grow in popularity. In some countries, SETHNESS ROQUETTE has seen the demand for Caramel Color in a soy sauce even surpass the need for Caramel Color in beverages. This is because the flavoring characteristics of soy sauce make it a versatile base for a variety of marinades and cooking sauces. While the demand for our Class I and Class IV Caramel Colors is seen more in the Asian market, Class III Caramel Colors provide the red tone desired in North America. In specific cases, Class I Caramel Color may be used for higher sodium content products. So, depending on your product’s sodium content, and then determining the desired color for your sauce, SETHNESS ROQUETTE can provide the perfect solution for your finished product.
Salt content plays an important role in soy sauce and fish sauce applications. In addition to sodium content of 20% or higher, there are proteins from wheat, soy, etc. that have a positive ionic charge, with which the Caramel Color needs to be compatible – otherwise cloudiness, or even sedimentation and precipitation, occur in the sauces. Therefore, it is critical that the SETHNESS ROQUETTE Caramel Color used must be compatible with the sodium level and the protein in your resulting mixture.
SETHNESS ROQUETTE offers three varieties, or classes, of salt-stable Caramel Colors. Our positively charged, low-sulfite Class III P212 Caramel Color provides excellent reddish-brown tones, which are extremely stable in soy sauces. SETHNESS ROQUETTE Class IV DSL4 Caramel Colors offer the darkest brown tones and will work in applications up to 20% salt. Lastly, some of our Class I clean label Caramel Colors also can work in premium soy sauces that desire light reddish tones.
We recommend that SETHNESS ROQUETTE Caramel Colors are added, along with soy extract and other spices, as early in the process as possible and before cooking. There should be an additional refining process after cooking, which will result in some color loss. At that time, the dosage of caramel should be adjusted accordingly.
Key benefits of using SETHNESS ROQUETTE Caramel Colors in Soy Sauce and Fish Sauce:
In an ever-changing market where the use of Caramel Color is endless, we also see growth in savory sauces with anchovy, oyster and mushroom extracts, cooking marinades, and glazes for chicken and ham. The use of Korean style BBQ Sauces and Indonesian Sweet Soy Sauces used to enhance more non-traditional foods has grown.