AACT National Technical Seminar

摘要

Caramel has gone beyond just a flavor and color confection. To the confectioner it also provides a specific function. This talk will discuss enrobing, depositing, nut adhesion, high protein, low Aw, bake stable and nondairy functions of caramel. This paper will start with a traditional stand-alone caramel and then look at where to start making changes to provide the specific function you're looking for. There are a multitude of options to consider for both artificial and natural flavors, hence the flavor dilemma. What works the best? Will natural flavors provide the same impact and profile as artificial? What natural flavor options do I have? This topic will provide a quick historical look at the early natural flavors and move to the options now available.