Caramel Colors for Sauces and Seasonings

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:

  • BBQ sauces
  • Gravy and gravy bases
  • Soy sauce and fish sauce
  • Pancake and waffle syrup
  • Flavoring extracts
  • Vinegars
  • Seasoning mixes
  • Meat rubs
  • Poultry coatings

Caramel Color in BBQ Sauces

SETHNESS ROQUETTE liquid Caramel Colors are primarily used in BBQ sauce applications; however, in some instances powdered Caramel Colors can be used. Our liquid Caramel Colors offer tones from dark red to light brown to dark brown. SETHNESS ROQUETTE can also provide the perfect Caramel Color for high salt content sauces, and applications that require low sulfite, positively charged Caramel Colors.

Caramel Color in Gravy and Gravy Bases

Gravies and gravy bases utilize a number of SETHNESS ROQUETTE Caramel Colors to provide the perfect hue for rich looking gravies. Dry gravy base formulations must consider whether the final color will be in liquid or dry form. In dry applications, a salt and pepper effect can occur when the powdered Caramel Color particle size interacts with the spices, salts, or fillers. Pre-mixing steps are recommended to minimize this effect.

Caramel Color in Soy Sauce and Fish Sauce

Soy sauce is one of the oldest condiments in the world, and it continues to grow in popularity. In some countries, the demand for Caramel Color in a soy sauce can surpass the need for Caramel Color in beverages. The flavoring characteristics of soy sauce make it a versatile base for a number of marinades and cooking sauces, so it has been an ever-growing market for the use of liquid Caramel Colors.

Salt content plays an important role in soy and fish sauce applications. These sauces can contain as much as 20-25% salt in addition to the protein from wheat or soybeans. The SETHNESS ROQUETTE Caramel Color used must be compatible with the salt level and the protein (which are positively charged), or the resulting mixture may become hazy or form a precipitate (sedimentation).

SETHNESS ROQUETTE offers two varieties or classes of salt-stable Caramel Colors. Our positively charged, low-sulfite Class III Caramel Colors provide excellent reddish-brown tones, and they are extremely stable in soy sauces. The SETHNESS ROQUETTE Class IV DSL4 offers dark brown tones and will work in applications up to 20% salt.

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 this time, the dosage of caramel should be adjusted accordingly.

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