Customers have traditionally specified color intensity, colloidal charge, pH, specific gravity, and viscosity as their key requirements for caramel color. Flavor is frequently excluded other than a vague reference to “bitter.” Caramel colors do, however, demonstrate flavor differentiation and can impact the flavor of foods and beverages.

The taste of caramel color is generally bitter, with Class III and IV caramels delivering more bite than Class I caramels. Class I caramel colors contain flavor compounds similar to those found in chocolate and broiled meat. Some Class I caramel colors contain high levels of Furfural and Furfuryl Alcohol, key compounds found in roasted coffee beans. Spray drying of coffee results in a loss of some of these flavor compounds, so DDW # 624 powder serves as a coffee flavor extender in instant coffee and cappuccino mix.

Since the impact of caramel color on taste in a finished beverage can be significant, consistent caramel color of the highest quality should be selected. Some manufacturers’ caramel colors contain off flavors that adversely impact the final product. The following cause off flavors in caramel color:

For example, D.D. Williamson chooses not to package its caramel color in steel, epoxy-lined drums due to the risk of iron contaminating the flavor.

D.D. Williamson recently invested in a gas chromatograph with a mass spectrometer detector (GC-MS). This instrument separates the components that comprise caramel color. In addition to improving quality assurance for measuring compounds such as Sulfites, this new instrument has already added fresh knowledge to the science of caramel color.  This new testing capability enhances D.D. Williamson's basic research and product quality control programs.

D.D. Williamson now has the ability to manufacture custom caramel color to complement a customer’s final product. Examples would include a flavored caramel for soy sauce, a malt-flavored caramel for beer, a molasses-flavored caramel for baking, a coffee-noted caramel, etc.

With its new equipment D.D. Williamson can also test samples of caramel color from competitors to make comparisons and evaluate customer risks based upon flavor results. This helps to protect D.D. Williamson’s customers and their trademarks.