There are four colors of Caramel:
It is produced by heat treatment of carbohydrates in the presence or absence of acid and base. |
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It is produced by heating Carbohydrates in the presence or absence of acid and base but in the presence of sulfite. |
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It is made by heating carbohydrates in the presence or absence of acid and base, in the presence of Ammonium. |
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It is produced by heating carbohydrates in the presence or absence of acid and base, in the presence of Ammonium and Sulfite. The Caramel Color is not only used for food colorings and as a food additive, it is also used to remove or conceal some adverse variations. |
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Caramel is one of the food colorings that depending. on the type, caramel is darker than malt syrup or molasses. The different colors of caramel are used for decorating pastry and bread. Its color ranges from pale yellow to amber to dark brown or almost black. The confectioners can also use the liquid or powder of caramel. Caramel is 2_6 times darker than cacao powder. So, caramel is used in order to darken a product when you don’t want to change the taste by adding cacao powder. |
Different types of caramel in Shirinkar company is marketed with Koomak brand-name as follows:
Brand name | Package type | Number/ weight | Product name |
Koomak | Container (for food industry) | 25 kilograms | Caramel types |