Explore a Gama de Caramelos Nigay: Indulgência e Expertise

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

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

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

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

Caramel SLB 16000 is a dark brown liquid, obtained by the controlled heat treatment of food sugars, without any chemical products.Show Less

Caramel TA is a dark brown liquid, obtained by the controlled heat treatment of sugar, n presence of alkaline compounds.Show Less

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

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

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

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

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