All Sugars Are NOT Measured Equally

Summer is finally here and things are starting to heat up with Caramelized Sugar ingredients. The word is spreading about how Caramelized Sugar ingredients are multi-functional and how these ingredients offer flavor effectiveness in any food or beverage development project. This includes, the upward trending meatless protein and pea protein products movement. You can read more about Caramelized Sugars in this effective piece by the Food Business News

NEVER ASSUME

There is still one thing people assume upon reading that “dirty” little five letter word…Sugar. People assume the word Sugar = Sweetener. That couldn’t be further from the truth. The fact is that Caramelized Sugars are implemented at low usage rates (.25-2%), impacting flavoring and taste modification, NOT for sweetening.

HONESTY IS THE BEST POLICY

Since we’re being transparent and honest, the truth is that these Caramelized Sugars have been created the same way for over 160 years in Europe from cane and beet sugars. The caramelization of the sugars is where these ingredients their strength and effectiveness to modify / boost flavors and support the cleaner label movement.

IT’S REALLY Simple

The caramelization of sugar is simply this… Sugar and water is placed under pressurized heat for a predetermined amount of time to allow the caramelization to take full effect on the sugar. That’s it. No deception and nothing to hide. You end up with a natural ingredient that rounds out / brightens flavors, standardizes formulations, improves mouthfeel, and masks unwanted off-notes (i.e. pea and whey protein drinks, meatless foods etc.).

The product certifications are impressive as well; Organic, Free Trade, “NON-GMO Project Verified”, Halal. All this goodness from sugar, heat and water.

Assuming the word Sugar = Sweetener couldn’t be
further from the truth.”

CARAMELIZED SUGAR FOR ALL

If you’re a flavor house, Caramelized Sugars can be mixed into your formulations for taste modifications with extended flavor profiles. If you’re developing a new beer, a dark wheat-based syrup can help you realize new IPA flavor profiles. Looking for a super clean powder ingredient for a new protein powder you’re developing, there are organic ingredient options with masking properties for unwanted protein off-notes and in turn, also help boost intended product flavoring.

So now you can see why you shouldn’t judge the Caramelized Sugar book by its cover and never ASSUME. The next time you see Caramelized Sugars don’t think sweet, just think GREAT FLAVOR and endless application possibilities.

~ The Caramelized Sugar Experts

 

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