Caramelised sugar

Classification and regulatory status of caramelised sugar products

Caramelised sugar products are foodstuffs in their own right. They are produced exclusively through the controlled heating of sucrose and/or other edible sugars, with no chemical substances added (for example, acids, bases, ammonium or sulphite compounds).

Caramelised sugar is primarily used for its flavour – the colouring is an added bonus. It typically has a fresh reddish-brown colour and a toasted, sweet caramel flavour.

Product group	caramelised sugar
Taste	sweet aromatic toasted and aromatic
Color	light brown to dark brown
Form	caramelised sugar syrup/caramelised syrup caramelised sugar powder caramelised sugar paste caramelised sugar cream caramelised sugar sauce caramelised sugar caramelised sugar granules caramelised sugar pieces
Benefits	wide range of products standalone food product natural manufacturing process free from chemical additives easy processing long shelf life clean label
Areas of application	The area of application covers the entire food industry
Features	GFSI certified allergen-free GMO-free (in accordance with EU Regulations (EC) 1829/2003 and 1830/2003) halal kosher vegan gluten-free lactose-free organic

Caramelised sugar FAQs

How is caramelised sugar syrup made?

Caramelised sugar syrup is produced by slowly caramelising sugar. When sugar is heated, it breaks down into substances that give flavour and colour. As the temperature rises, the proportions of these substances change. The flavour evolves from sweet to toasted and aromatic, while the colour intensifies.

What are the benefits of caramelised sugar?

The popular flavour profile ranges from sweet caramel to a toasted, aromatic flavour.
The reddish-brown colour makes the end product look fresh and appealing.
Consumers more readily accept caramelised sugar than conventional sugar.
Caramelised sugar is a natural food product free from chemical additives and is, therefore, considered a ‘clean label’ product.

What is the difference between caramelised sugar syrup and caramel colour?

Caramel sugar syrup is not a food colouring within the meaning of Regulation (EC) No 1333/2008 on food additives.
Conversely, caramel colour contains chemical additives, which is why it must be declared as colouring agent E150 (a–d), in accordance with Regulation (EU) No 1129/2011. The regulations that govern food additives also apply to caramel colour.

Our caramelised sugar syrups are made using sugar but where does this sugar come from?

Only beet sugar is used in the production process.

How may caramelised sugar syrup be labelled?

Liquid products made from pure sucrose may be labelled as ‘caramelised sugar’, ‘caramelised sugar syrup’, ‘burnt sugar’, ‘burnt sugar syrup’ or ‘sugar’. If caramelised sugar contains both sucrose and glucose, both must be listed in the ingredients, for example, 'caramelised sugar (glucose, sugar)' or in the reverse order, depending on the proportions.
As a rule, ingredients are always listed in descending order of weight.

How is caramelised sugar powder made?

Caramelised sugar powder is made from caramelised sugar syrup and is produced using a process called spray drying. Following quality control caramelised sugar powder is approved as a food product.

How do I declare caramelised sugar powder?

Caramelised sugar powder made from pure sucrose may be labelled as ‘caramelised sugar’ or ‘sugar’. If the powdered product contains a carrier substance, such as maltodextrin, this must be stated. If the original syrup consists of sucrose and glucose, depending on the ratio, for example, ‘caramelised sugar (glucose, sucrose), maltodextrin’ must be specified.

How stable is the pH value in caramelised sugar syrup?

The pH value decreases as the degree of caramelisation increases, especially at the beginning of the heating process. The darkest types end up with a value of around 2.5.

Can caramelised sugar syrup be used in the brewing process?

Caramelised sugar syrup is versatile and can be used in the preparation of wort and beer in various ways. For example, it can be added directly to the boiling wort, or to malt drinks before or after filtration, together with degassed water and, if necessary, glucose syrup.
It enhances the colour, sweetness, texture and flavour of beer, beer mixes and malt beverages, while enabling clean labelling by replacing caramel colourings and flavourings.

How does caramelised sugar enrich savoury applications?

Caramelised sugar adds depth and balance to savoury dishes with its warm, roasted and caramel notes. It softens the bitterness, sourness or spiciness of ingredients, enhances the umami flavour and gives sauces and marinades an appetising colour and well-rounded mouthfeel.

Other products

Geöffnete Kokosnussschalen mit braunem Kokoszucker und weißem Pulver auf beigem Hintergrund.

Organic coconut sugar

Get that coconut feeling
The exotic appeal of coconut – coconut powder and coconut sugar

Dunkler Sirup wird aus Glasflasche in Holzschale gegossen, daneben Schale Zucker.

Maple products

Maple by nature
The taste of North America – maple syrup and maple sugar

Halbe Kokosnuss neben braunem und weißem Pulverhaufen auf braunem Hintergrund arrangiert.

Coconut cream powder

Get that coconut feeling
The exotic appeal of coconut – coconut powder and coconut sugar

Drei Holzlöffel mit hellbraunem Zucker, dunklem Sirup und braunem Zucker, nah aufgenommen.

Candy sugar

Rock the candy!
A perfect match every time – made from sugar and enriched with caramelised sugar syrup

Flüssiges Karamell fließt in Holzlöffel neben Schale mit gehackten Nüssen, dunkler Hintergrund.

Toffee

It’s toffee time!
Whatever your preference – creamy, spreadable, chewy or crunchy – we have the perfect option.

Drei Pulverhäufchen, Schüssel mit Karamellbonbons und weiße Milchkanne auf Tisch.

Caramelised milk powder

Perfect harmony of milk and caramel
Powder variation with that unique dulce de leche flavour