DD Williamson develops acid-stable class one caramel color
JECFA, the Joint FAO/WHO Expert Committee on Food Additives, recognizes four different classes of caramel color – class one does not allow the use of ammonium or sulfite compounds in production.
DD Williamson’s latest addition to its color range is a class one caramel color that can be labeled in Europe as ‘colour plain caramel’ or ‘burnt sugar’ depending on whether it is used primarily for its coloring or flavoring properties – making it particularly attractive to North American beverage manufacturers that export to the European Union, the company said.
Campbell Barnum, vice president of branding and market development at DD Williamson, told FoodNavigator-USA.com that standard class one caramels are stable at a pH of 4.5 to 5, so reaching acid stability below 2.5 is a significant achievement. It provides beverage manufacturers with the option of a dark class one caramel color that can be used in carbonated drinks like cola, cream soda or root beer. And it also provides stability in alcoholic beverages with up to 65 percent alcohol by volume, the company said.
“We have seen an increase in demand for class one caramel color for ‘natural’ foods, and consumer preference for cleaner labels,” Barnum said, adding that the new Caramel Color 520 is ‘naturally derived’.
“Class one caramels are not generally stable in acid but this one is,” he explained. “It also happens to be the darkest one that we have developed.”
Product development scientist Greg Kreder said: “Caramel Color 520 provides a new option – flavor and beverage developers can now select a darker, class one with acid stability. It is minimally processed and demonstrates superior stability in acid compared to standard class one caramel colors.”
The new caramel color will be manufactured at DD Williamson’s Kentucky facility, the company said.
