New Product for Sauces - CARAMEL COLOR NO. 210
D.D. Williamson introduces a new product for sauce developers. Having learned about the needs of Asian soy sauce customers supplied from its manufacturing plant in Shanghai, D.D. Williamson has recently developed Caramel Color # 210, a red-tone, low-sulfite caramel color with high salt stability. D.D. Williamson is responding to requests from specialty sauce producers in the Americas for a redder caramel color.
More Hue
DDW # 210 appears redder than most Class III liquid caramels available outside of Asia. Hue Index (H.I.), a logarithmic calculation, measures redness in caramel color. The 6.2 H.I. of DDW # 210 surpasses 5.3 to 5.6 for conventional soy sauce caramel (e.g., DDW # 201 and # 203) and 4.2 to 4.4 for standard soft drink caramel (e.g., DDW # 105 and # 050).
Salt Stable
The strength of DDW # 210 in 20% salt solution ensures its stability in soy, hoisin, teriyaki, oyster and fish sauces and/or marinades for cooked meat and poultry. This is significant because those caramel colors not stable in salt will form a haze in some sauce solutions followed by a precipitate in some cases.
Request a sample of this product
Please complete each field so that D.D. Williamson can send you a sample.
If you a request a sample for a product that is not available in your region, then D.D. Williamson will select a comparable product for your application.