Caramel Colour for Beverages

Tea is the most widely used beverage in many countries. To select the caramel colour for tea various points are to be noted like the pH and acid present in it. We at Mascot provide our clients with the best quality of caramel colour for tea. Important insepections in choosing Caramel Colour for tea are tannins, pH, and acids present. How a tea is create – natural or tea-flavored – will control the class of Caramel Colour to use. The Mascot Food Colors Caramel Color Tea is of superior quality designed to promote the natural look and the richness of color in cold and hot tea production. All our caramel colors are spreadable and easily dissolved in water, stable in temperature they are an appealing range of smooth golden-brown to deep amber tones that do not change the taste or aroma.

For natural tea, negative ion charged Sethness Roquette Class I, Class II and Class IV Caramel Colour are united with most tannins from the tea leaves which results in a clear solution. On the experience that the Class IV Caramel Colour has a poor exchange with the tea tannins, a Class III Caramel Colour may be a greater choice. While all classes of Sethness Roquette Caramel Colors are fixed at low pH levels, Caramel Color reaction with many acids in tea vary and lead to haze problems.

Caramel colour is an important ingredient for the colour of cola. The amount of colour used in the cola describes the final colour of the end product. Any class of caramel colour can be used in the cola depending on the ingredients that are used in the preparation of cola. The colour is selected based on the negativity or positivity of the ion in the soda. Class I colour does not work in any cola that contains phosphoric acid, but can be used in beverages that contain citric acid.

Mascot Food Colors has been providing high quality Caramel Colour for Beer that has been specially processed to provide the desired golden yellow to dark amber colour in the production of beer. Our caramel colors are nonreacting (stable), water-soluble and made to blend very smoothly into the beer without altering the taste, smell or the foamness of the desert. We are the reliable source of raw material in all the breweries in India delivering a consistent quality and meeting food-grade safety requirements.

Brandy is an alcoholic beverage prepared from fruit/sap and is in distilled form. These brandies also contain caramel colour to maintain their colour. They generally contain 35-60% of alcohol and colour. The addition of colour gives an aging effect on the brandies and makes them look more in age. The type of color depends on the negativity or positivity of the drink that is to be maintained. The caramel colour is available in both single and double strength to develop the range of colour that is required in that particular brandy.

The main use of caramel colour in whiskies is done to attain the darker look of the whiskey. Some whiskies add E150a which is a type I caramel colour. The addition of caramel colour helps to harmonize the colour of whiskey. It is considered safe for use as a food additive that is used at a consistent level. The richer the colour of whiskey, the more flavour everyone expects from it. To meet these expectations, we provide the most consistent caramel colours that give dark colours. They are used up to 2.5% of the total amount of whisky produced.