Jana Pettersson Written by Jana Pettersson


These are produced by controlled heating of a sugar solution, at approximately 170°C. The sugar molecules break down, creating compounds that contribute to flavour and a very dark brown appearance – this process is called caramelisation. They’re used for colour and flavour development in dairy products, drinks, ice creams, puddings, savoury sauces and toffee. The required declaration for use in colour development is caramel E150a or Plain Caramel, and for flavour development is Caramel or Caramelised Sugar.