Why Do We Use Caramel Color?
Food without colours is like food without taste; have you ever imagined the clear Pepsi, chocolates, biscuits, alcohols, tea or bakery product without colours..? Believe it or not, there is a connection between color and taste and therefore customer wants some food in particular colour hue only. For a while, red drink should taste like cherries only and purple should taste like grapes. There were pink butter and green ketchup, but it does not last, just because consumers likely to have color of food match its flavor.
Now, back to the point, almost every country is dependable on the processed food, which is altered from their natural states in order to make them safe, appealing or extend their shelf life. During the processing, the food tends to lose its actual colour, which does not look appealing at all, just imaging gray hot dog and pale yellow hot dog, which one consumer select…? 90% will say yellow hot dog undoubtedly, which itself demonstrates the connection of colour and flavor and hence it makes colour an indispensable part of every food to flourish in the market. Correspondingly, all the backed products and caramelized flavor products likely to have a caramel colours to be accepted by the customers and this is why caramel coloring is what being an indispensable part of foods that must appear pale yellow to light brown in the colour.
