YOUR APPLICATION OUR CARAMELS FACTS DOCUMENTATION NEWS ABOUT US LET'S GET IN TOUCH SOFT DRINKS With any beverage application Caramel Color is used for a variety of reasons, but first and foremost it is to provide “eye appeal”. People eat and drink with their eyes, with color often the first attribute to influence expectations of appetite, flavors, and even mouthfeel. Caramel Color is the most widely used color in the soft drinks industries. Our Caramel Colors are very stable in various processing and packaging conditions. The most widely used solutions are Caramel Colors Class IV and I thanks to thanks to their acid stability. Consumers are paying increasing attention to their food and drinks. Aware of that, we have developed caramels with innovative properties and compatibilities: Plain Caramels which are clean labeled. These Caramels provide an optimal utilization in soft drinks and can easily answer customer needs for a more natural diet. Sethness Roquette Caramel Colors and Caramelized Sugar Syrups are used in a variety of non-alcoholic beverage applications including: • Carbonated soft drinks  • Teas  • Lemonades  • Fruit drinks  • Powdered drink mixes CARAMEL COLOR IN CARBONATED SOFT DRINKS Caramel color is the most widely used colorant in the soft drink industry, and it is surprisingly a very important flavoring agent that has helped “trick” the mind when it comes to taste. Because of the low pH of most carbonated beverages, Sethness Roquette Class IV Caramel Colors like the DS400 or 4400 are commonly used because of their acid stability. In addition to providing excellent reddish to brown hues, Caramel Color can enhance the foaming characteristics, mouthfeel, and flavor of soft drinks. In soft drink concentrates, Caramel Color has an emulsifying effect with flavor oils, and helps to eliminate the formation of certain types of “floc”. The light protective quality of Caramel Color also assists in preventing oxidation of the flavoring components in bottled beverages. Caramel color also helps protect colors in clear bottles from deterioration from sunlight and, while sugar and gums provide most of this function, caramel color with its specific gravity contributes to the mouthfeel of finished products. Beverage manufacturers sometimes use the terms “single strength” and “double strength”. These terms describe the relative color strength of Caramel Color and may cover different ranges of color. Double strength Caramel Color was originally developed for use in dietetic beverages. The goal was to reduce the caloric content contributed by the Caramel Color to about 25% of that contributed by a single strength color. However, double strength Caramel Color also offers greater cost efficiency, which has contributed to its rapid acceptance. Recently many carbonated soft drink users have switched to Low 4-Mei solutions that we developed in order to comply with Prop 65 in California, and of course to the rising concerns of consumers regarding this molecule. We developed a whole range of products like the DSL4 or the 4400ACS10 just for that. Class I Caramel Colors usually are not really adapted to beverages that may contain phosphoric acid. But at Sethness Roquette, we develop some innovative Class I Caramel Colors to answer that need and keep your label clean. Contact us for more information. Class I Caramel Colors can be utilized easily in beverages containing citric acid. CARAMEL COLOR IN TEAS Important considerations in choosing Caramel Colors for teas are tannins, pH, and acids present. How a tea is made – natural or tea-flavored – will determine the class of Caramel Color to use. For natural teas, negative ion charged Sethness Roquette Class I, Class II and Class IV Caramel Colors are compatible with most tannins from the tea leaves which results in a clear solution. On the occasion that the Class IV caramel has a poor interaction with the tea tannins, a Class III caramel may be a better choice. For tea flavors, all classes of Caramel Color can be considered for use. While all classes of Sethness Roquette Caramel Colors are stable at low pH levels, Caramel Color interaction with various acids in teas can be varied and lead to haze problems. Red toned Caramel Colors with higher hues are recommended for most tea applications, while Class IV Caramel Colors are widely used for their strong, dark color in liquid ready-to-drink tea applications. CARAMEL COLOR IN LEMONADES Yellow-toned Caramel Colors YT25, YT90 or 1140S are preferred for ready-to-drink lemonades and lemonade mixes. Sethness Roquette Class I Caramel Colors are recommended for their excellent yellow tones and foaming properties. CARAMEL COLOR FOR FRUIT DRINKS For fruit drinks such as apple juice, cranberry juice, tomato vegetable blends, and more, Sethness Roquette Caramel Colors are chosen to standardize or enhance the color. How a fruit drink is produced, whether it is made from natural fruit or fruit-flavored, can influence the best Caramel Color choice. The presence of tannins and pH are important in the Caramel Color selection. Negatively charged Sethness Roquette Class I, Class II and Class IV Caramel Colors are better suited for real fruit beverages, due to their compatibility with the tannins from the ripe fruit. For fruit-flavored drinks, all Sethness Roquette Caramel Colors are good options. All classes of our Caramel Colors are stable at low pH levels. However, some caramel colors may have poor interaction with some acids present in the fruit drink. CARAMEL COLOR POWERED DRINK MIXES Caramel Colors can serve as a major cost-saving alternative in powdered drink mixes. From flavored coffee/cappuccino mixes to hot chocolate mixes, Sethness Roquette Class IV powdered Caramel Colors (like 858, or 4700PW) can act as an extender and provide the rich, robust brown color these applications require. Sethness Roquette liquid Class III Caramel Colors have some of the flavor characteristics of coffee and are an excellent choice in spray-dried applications. Sethness Roquette Caramel Colors are also used in flavored powdered coffee creamers. Typically, Class I and III are suggested in dairy applications. Caution should be taken when blending Caramel Colors with flavor or milk in a coffee drinks, as ionic properties may cause haze or even settlement. CARAMELIZED SUGAR SYRUPS AND BURNT SUGARS IN SOFT DRINKS Sethness Roquette Caramelized Sugar Syrups and Burnt Sugars can provide the benefit of contributing a sweet flavor profile and color to soft drinks. They have the same compatibility as Caramel Colors. The wide range of taste profile and taste interactions between your flavor compound and our solutions imply a close collaboration together. So let’s get in touch to discuss! POPULAR SEARCHS Specialty CaramelProduct DocumentsFAQCaramel Color - Class ICaramel Color - Class IV Application - Soft DrinksApplication - BreweryApplication - Pet Foods LATEST PRODUCTS RELEASED RECENT NEWS A brand new website to support you wherever you are. 10 Hit the sweet spot! Discover our outstanding Specialty Caramels. 9 Our clean-label color solutions 8 Copyright © 2020 Sethness Roquette. All rights reserved. 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