Caramel flavoring is a food additive that mimics the unique aroma and flavor produced by the caramelization reaction of sugars at high temperatures. It aims to provide a stable and consistent sweet, caramelized, and roasted aroma, and is one of the most widely used flavors in the food industry.

Flavor Characteristics: Caramel flavoring has a rich sweet aroma, a warm roasted aroma, a creamy aroma, and a slight bittersweet balance (similar to toffee, butterscotch, or brown sugar). Its rich and long-lasting flavor imparts a rich texture and depth to food.

Aroma Profile: A typical “caramel-roasted-creamy” triple structure, with maltol, ethyl maltol, furanone, and cycloene (methylcyclopentenolone) as its core components, carrying hints of maple syrup, toffee, a slight bitter almond, and coffee; extremely low threshold (furanone ≈ 10 ppb), rich and long-lasting aroma.

Food Additive Caramel Flavour is used in Coffee, milk tea, carbonated drinks, yogurt, beer, cake, cookies, bread, fillings, syrup, ice cream, popsicles, pudding, mousse, jelly, candy (fruit and milk), popcorn, potato chips, etc

Applications:

Caramel flavorings have extremely wide applications, covering almost all sweet food sectors:

Beverages: Widely used in coffee, milk tea, cocoa drinks, carbonated beverages, flavored milk, yogurt, fruit juices, and various alcoholic beverages (such as liqueurs and beer) for flavoring.

Baked Goods: Used to make caramel-flavored cakes, cookies, bread, fillings, syrups, and various dessert sauces.

Desserts and Frozen Drinks: One of the core flavorings in ice cream, popsicles, puddings, mousses, jellies, and other products.

Confectionery: An important flavoring agent in toffee, milk candy, hard candy, and chocolate products.

Snacks: Used to flavor popcorn, puffed snacks, nuts, etc., providing a classic caramel flavor.

Recommended Dosage:

Beverages (Milk Tea, Coffee, Soft Drink): Formulation: Aqueous solution/powder; Recommended dosage: 0.05-0.2%; Add during the later stages of sterilization to reduce volatilization.

Baking (Bread, Cake, Cookies): Formulation: Powder/oil-soluble; Recommended dosage: 0.1-0.3%; Premix with butter or sugar; approximately 8% loss at 180℃.

Candy, Chocolate: Formulation: Water-oil dual-use; Recommended dosage: 1-2‰; Add during sugar boiling at 105-110℃ for minimal loss.

Ice Cream, Yogurt: Formulation: Emulsified/powder; Recommended dosage: 0.08-0.15%; Add towards the end of aging to avoid prolonged sterilization at 85℃.

External application to puffed foods: Formulation: Powder; Recommended dosage: 0.8-1.2%; Coat while hot after spraying with oil; powder adhesion rate 8-10%. % %.

Sauces and seasonings: Formulation: Water-soluble/emulsified; Recommended dosage: 0.05-0.3%; Dissolves with oils to reduce the impact of salt on flavor;