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Caramels
Caramels, in the context of processed foods and meat products, are sweet and rich substances made by heating sugars. Caramel is commonly used as a flavoring and coloring agent in processed foods and meat preparations, adding depth and enhancing the taste profile. It provides a desirable brown color, particularly in savory applications, contributing to the visual appeal of the products. Caramels can help create a well-rounded flavor and enhance the overall sensory experience in processed foods and meat products.
Caramels are utilized in meat and seafood processing to add color, impart a glaze or coating, and contribute to the desirable appearance of the final product.
They serve as natural colorants, providing a rich brown hue, and act as binders or coatings, enhancing the visual appeal and texture while potentially adding subtle flavor nuances to the meat and seafood preparations.
Storage:
Cold-dry Storage
Well Ventilated Area
Protect from The Light
Packaging:
20-25 kg/pale
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