Explore a Gama de Caramelos Nigay: Indulgência e Expertise
É com satisfação que a DKSH apresenta os caramelos da Nigay, um dos mais prestigiados produtores de caramelos na indústria de Food & Beverage. Desde os clássicos às mais recentes inovações, os caramelos Nigay são sinónimo de qualidade e indulgência.
CARAMEL COLORANT JVC
CARAMEL COLOUR E150b FOR FOODSTUFF. The caramel JVC is a dark-brown liquid, obtained by the controlled heat treatmen...Show More
CARAMEL COLOUR E150b FOR FOODSTUFF. The caramel JVC is a dark-brown liquid, obtained by the controlled heat treatment of sucrose, in presence of sodium
salts.Show Less
Food & Beverage Ingredients
| Physical form: | Liquid |
| Function: | Flavour Enhancer, Colour & Colour Retention Agent, Other |
| Application: | Dressing, Desserts & Ice Cream, Dairy, Confectionery, Sweet Snack, Sauces, Other, Edible Oils, Bread, Cakes & Pastries, Frozen Dough, Biscuit, Alcoholic Beverage |
CARAMEL FLAKES EN5020
Caramel flakes EN 5020 are obtained by the controlled heat treatment of food sugars. They are crushed and sieved
aft...Show More
Caramel flakes EN 5020 are obtained by the controlled heat treatment of food sugars. They are crushed and sieved
after caramelisation in order to get sized flakes.
They have a distinctive caramel odour and taste.Show Less
Food & Beverage Ingredients
| Physical form: | Flakes |
| Function: | Inclusion |
| Application: | Desserts & Ice Cream, Other, Confectionery, Biscuit |
CARAMEL COLORANT POWDER WSM
Caramel WSM is a dark brown powder obtained by the controlled heat treatment on glucose, in the presence of
ammonium...Show More
Caramel WSM is a dark brown powder obtained by the controlled heat treatment on glucose, in the presence of
ammonium sulphite and dried by atomisation.
This caramel is of type "Double Strength Acid Proof Caramel". The sulphite gives it a negative colloidal charge and the
presence of amino functions enables its stability in acidic environment.Show Less
Food & Beverage Ingredients
| Physical form: | Powder |
| Function: | Other, Colour & Colour Retention Agent |
| Application: | Sweet Snack, Other, Desserts & Ice Cream, Confectionery, Breakfast Cereals/Bars, Bread, Cakes & Pastries, Frozen Dough, Biscuit |
CARAMEL PIECES EC04
Crunchy caramel EC 04 are obtained by the controlled heat treatment of food sugars, butter, cream and salt. They are...Show More
Crunchy caramel EC 04 are obtained by the controlled heat treatment of food sugars, butter, cream and salt. They are
crushed and sieved after caramelisation in order to get sized flakes, then they are coated with cocoa butter.
Cocoa butter prevents from moisture and maintains the crunchiness of the flakes during the shelf life of the product.
They have a distinctive caramel odou and taste.Show Less
Food & Beverage Ingredients
| Physical form: | Flakes |
| Function: | Inclusion |
| Application: | Other, Desserts & Ice Cream, Confectionery, Bread, Cakes & Pastries, Frozen Dough, Biscuit |
CARAMEL SLB 16000
Caramel SLB 16000 is a dark brown liquid, obtained by the controlled heat treatment of food sugars,
without any chem...Show More
Caramel SLB 16000 is a dark brown liquid, obtained by the controlled heat treatment of food sugars,
without any chemical products.Show Less
Food & Beverage Ingredients
| Physical form: | Liquid |
| Application: | Other, Dressing, Desserts & Ice Cream, Confectionery, Bread, Cakes & Pastries, Frozen Dough, Breakfast Cereals/Bars, Biscuit, Beverage |
CARAMEL TA
Caramel TA is a dark brown liquid, obtained by the controlled heat treatment of sugar, n presence of alkaline compou...Show More
Caramel TA is a dark brown liquid, obtained by the controlled heat treatment of sugar, n presence of alkaline compounds.Show Less
Food & Beverage Ingredients
| Physical form: | Liquid |
| Function: | Colour & Colour Retention Agent |
| Application: | Other, Desserts & Ice Cream, Confectionery, Alcoholic Beverage, Beverage, Biscuit |
CARAMEL TMF
Caramel WSM is a dark brown powder obtained by the controlled heat treatment on glucose, in the presence of
ammonium...Show More
Caramel WSM is a dark brown powder obtained by the controlled heat treatment on glucose, in the presence of
ammonium sulphite and dried by atomisation.
This caramel is of type "Double Strength Acid Proof Caramel". The sulphite gives it a negative colloidal charge and the
presence of amino functions enables its stability in acidic environment.Show Less
Food & Beverage Ingredients
| Physical form: | Powder |
| Function: | Colour & Colour Retention Agent |
| Application: | Other, Desserts & Ice Cream, Confectionery, Breakfast Cereals/Bars, Bread, Cakes & Pastries, Frozen Dough, Biscuit |
CARAMEL WO 170
Caramel WO 170 is a dark brown powder, obtained by the controlled heat treatment of food sugars
and dried by atomisa...Show More
Caramel WO 170 is a dark brown powder, obtained by the controlled heat treatment of food sugars
and dried by atomisation on support of maltodextrin.Show Less
Food & Beverage Ingredients
| Physical form: | Powder |
| Function: | Other, Flavouring & Flavour Modulation |
| Application: | Other, Desserts & Ice Cream, Confectionery, Breakfast Cereals/Bars, Bread, Cakes & Pastries, Frozen Dough, Biscuit |
CARAMEL PIECES ECS25
Caramel flakes ECS 25 are obtained by the controlled heat treatment of food sugars and milk. They are crushed and
si...Show More
Caramel flakes ECS 25 are obtained by the controlled heat treatment of food sugars and milk. They are crushed and
sieved after caramelisation in order to get sized flakes. They are flavoured with a caramel flavouring.
They have the typical taste and smell of milk caramel.Show Less
Food & Beverage Ingredients
| Physical form: | Flakes |
| Function: | Inclusion |
| Application: | Other, Desserts & Ice Cream, Confectionery, Bread, Cakes & Pastries, Frozen Dough, Biscuit |
CARAMEL POWDER WS 100
Caramel WS 100 is a dark brown powder, obtained by the controlled heat treatment of food sugar.
Food & Beverage Ingredients
| Physical form: | Powder |
| Function: | Inclusion |
| Application: | Other, Confectionery, Breakfast Cereals/Bars, Bread, Cakes & Pastries, Frozen Dough, Biscuit |
CARAMEL PIECES EBS24
Caramel flakes EBS 24 are obtained by the controlled heat treatment of food sugars, milk and salted butter. They are...Show More
Caramel flakes EBS 24 are obtained by the controlled heat treatment of food sugars, milk and salted butter. They are
crushed and sieved after caramelisation in order to get sized flakes.
They have the typical taste and smell of salted butter caramel.Show Less
Food & Beverage Ingredients
| Physical form: | Flakes |
| Function: | Inclusion |
| Application: | Other, Desserts & Ice Cream, Confectionery, Bread, Cakes & Pastries, Frozen Dough, Biscuit |
CARAMEL CARACREME BS 71
Caramel CARACREME BS 71 is a brown liquid, obtained by the controlled heat treatment of food sugars, milk and salted...Show More
Caramel CARACREME BS 71 is a brown liquid, obtained by the controlled heat treatment of food sugars, milk and salted butter.
It is thickened after caramelisation with food thickeners, in order to give it the specific properties of pouring. It has the typical taste and smell of salted butter caramel.Show Less
Food & Beverage Ingredients
| Physical form: | Liquid |
| Function: | Other, Inclusion |
| Application: | Other, Biscuit, Desserts & Ice Cream, Dairy, Confectionery |
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