Caramelize Your Way to Reducing Sugar

Reduce sugar by up to 25% with Caramelized Sugar ingredients*

Sugar reduction through Caramelized Sugar application. Let’s focus on the term itself, Caramelized Sugar. Your eyes may focus on the word “sugar” but you need to take a hard look at the word “caramelized”. The caramelization of sugar is key to why the reduction of table sugar in a formulation is made possible.

Caramelized sugar is created with just sugar and water that’s cooked under pressure to just the right level of “caramelization”. That caramelization is what gives the sugar the ability to be used a very low usage rates for flavor modifications, masking properties with plant protein off-notes and so much more. The caramelization of sugar allows us to create a wide range of unique flavor profiles for each of our syrups and powders.

DOWNLOAD our “caramelized” peach cobbler recipe to see and taste for yourself how effective caramelized sugars are WITH table sugar reduction in A formulation.

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OUR CARAMELIZED SUGARS ALLOW YOU TO REDUCE YOUR OVERALL USE OF SUGAR, WHILE ALSO PROVIDING ADDITIONAL BENEFITS AS FOLLOWS:

  • Enhance Your Flavors
  • Taste Modifier
  • Provides Masking Properties to Eliminate Off Notes
    (such as in plant proteins)
  • Provides Incidental Color
  • Improves Mouthfeel
  • Standardize Your Formulation

OF COURSE WE ALSO MEET ALL THE NECESSARY CLEAN LABEL REQUIREMENTS:

  • Natural Flavor
  • Kosher
  • Non-GMO
  • Gluten Free
  • No Allergens
  • No Additives
  • No Preservatives
  • No Sulfites

ADDITIONAL OPTIONS AVAILABLE IN:

  • Organic Certified
  • Non-GMO Project Verified
  • Fair Trade Certified
  • Halal Certified

Contact us today and request a sample for your next R&D food or beverage development project. You need Caramelized Sugars, You Just Don’t Know it Yet.

  • NOTE: This sugar reduction finding is specific to this Peach cobbler application. Sugar reduction totals can vary from project to project.

Published by

TheCaramelizedSugarExperts

Blogging all about the benefits of Caramelized Sugar ingredients as it relates to the industrial R&D food scientist, chef and/or ingredient buyer. Caramelized Sugars are applied at low usage rates for flavor modifications, masking off-notes not sweetening.

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