Caramel is made from controlled heating of food-grade carbohydrates and is one of the most common natural colorants. There are four different types of caramel, distinguished by how they are made and used.
Caramel's warm, brown tint lends itself to a broad range of applications and the color is frequently used in beverages, ice cream, bakery products and sauces. Caramel offers excellent light, heat and pH stability.
Chr. Hansen offers all four types of caramel, most of them both as liquids and powders.