Louisville, KY-based caramel colour manufacturer D.D. Williamson has launched a new, oil-dispersible caramel colour blend that has improved sticking power for snack and confectionery applications.

Owen Parker, VP, R&D, explained that the new barbecue-flavoured seasoning sticks better to snacks because, “by coating the salt in the seasoning, our new product forms a protective layer to provide better adhesion”.

According to Parker, the oil-dispersible blends can also enhance cinnamon sugar in confectionery products by coating the sugar crystals.

Importantly, the company claims that this ingredient blend minimises uneven colour distribution because it is dispersible in oil or fat systems where the final food product is solid. Caramel colour alone, it explained, is water-soluble.