The Current Millennium Flavor


Caramel Flavor Is The Taste

Mutating Flavor


When sugar first starts to caramelize (at around 340 degrees), it will taste mild and buttery and still very sweet. As the temperature continues to climb with more cooking, even more sugar molecules break down and the caramel will begin to taste markedly more complex and less sweet. Caramel is often made with granulated sugar, caramel candies, which are often chewy and soft.


Caramelization is a series of complex reactions that include hydrolysis, dehydration and polymerization of carbohydrates to form a colored constituent of brown pigment. Caramel has been widely used for coloring and flavoring of foods and beverages like beer, soft drinks, soups and candies. Caramel flavor compounds are temperature sensitive. The temperature sensitivity of the aromatic chemical reaction is dependent upon the activation energy. The longer the activation energy, the smaller the fraction of the aromatic activated molecules and the slower a reaction proceeds.

Product Name Odour
Caramel.Compounds Strong Caramelized, Intense Sweet, Burnt.

Application Suitability

The major parameters that affect the taste and aroma of the caramel flavor were aromatic ingredients with natural and artificial source, temperature, pH, contact time and type of catalyst feed.

Our flavors are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.

There Application Suitability is as follows:

Application Suitability
Hot Dairy Products 9
Cold Dairy Products 9
Liquor 5
Confectionery 9
Nutritional Products 8
Savory 4
Mouth Fresheners 4
Pharmaceuticals 7
Tobacco Products 2
Smoke Products 2
Hot Beverages 9
Cold Beverages 9
Herbal Recipes 4
Indian Sweets 7
Spices 9
Baby Products 4
Cosmetics for Nourishment 7
Taste for Health 8
Inhalers 4
Flavored Syrups 7


9 = Very Good Performance

8 = Good Performance

7 = Reasonable performance

6 = Fair performance

5 = Mediocre performance

4 = Slight stability problems

3 = Discoloration Problems

2 = Stability problems

1 = Major problems

0 = XX Not recommended for use

Please Note: Due to the fact that our flavors are very concentrated, we suggest that you test our flavors in finished products before you make any conclusions about our compounds. Since our flavors are so strong, we suggest only using 0.5 to max 2% in any finished product. Our testing notes will never take the place of your own personal testing. Always test flavors in finished (product) applications.



Aromatic caramel is the product of non-enzymatic browning reactions that involve the dehydration of sugars during heat treatment under specific conditions. As an ingredient, aromatic caramel has been used for decades to impart flavor of foods and can constitute up to 25% of dairy products and baked goods. Getting a better understanding of caramel flavor is key for an efficient and optimal use of aromatic caramel in foodstuffsCaramel Flavor is a multimodal sensation resulting from the integration of multiple sensory inputs and constitutes one of the main drivers of consumer acceptability.
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