Aromatic Caramel SA-45
Caramel obtained through controlled heat reaction on carbohydrates without catalysts. In the EU it can be either labelled as sugar or as caramelised sugar
PHYSICAL-CHEMICAL PROPERTIESAS
- Liquid
- Ph: 2,20-3,20
- IC: -
- Density: 1,37-1,38
APPLICATIONS
Confectionery, pastry, bakery and biscuits. Ice creams and dairy desserts.
AVAILABLE IN RECIPIENTS

Jerrycan
20 l.
20 l.

Plastic drum
220 l.
220 l.

Metal drum
220 l.
220 l.

Caged tank
IBC 1000 l.
IBC 1000 l.

Isotank
22.000 l.
22.000 l.

Tank
20.000 l.
20.000 l.
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