LOUISVILLE, KY, USA (May 13, 2002) – A new, oil-dispersible caramel color blend provides sticking power for snack and confectionery applications.

“Barbecue-flavored seasoning sticks better to chips or other snacks with a D.D. Williamson oil-dispersible caramel color blend,” explains Owen Parker, D.D. Williamson’s vice-president for Research & Development. “By coating the salt in the seasoning, our new product forms a protective layer to provide better adhesion on the chip.”

According to Parker, D.D. Williamson oil-dispersible caramel color blends can also enhance cinnamon sugar for toppings and fillings in confectionery products. By coating the sugar crystals, the new product gives a uniform appearance, as well as better adhesion, for the cinnamon.

The innovative ingredient blend from D.D. Williamson helps to minimize uneven color distribution in a dry or crystal mixture. Caramel color alone is water-soluble; hence, this new D.D. Williamson blend represents a breakthrough for applications requiring a brown color that is dispersible in oil or fat systems where the final food product is solid.

D.D. Williamson, established in 1865, is the world’s largest manufacturer of caramel color. The company operates seven plants on five continents to serve its primary customers – food and beverage processors. Every day, more than one billion servings of foods and beverages containing D.D. Williamson caramel color are consumed around the world. Please visit the company’s website at www.caramel.com.