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Caramel Sauce/Beer

Properties: Class III caramel, obtained through the controlled heating of carbohydrates in the presence of ammonia compounds. A liquid ingredient with good water solubility, compatible with high-salt-content foods due to its positive ionic charge, and stable in alcoholic beverages.

Applications:
Alcoholic and non-alcoholic beverages, chocolate candies and confections.

TECHNICAL DATA SHEET AND DESCRIPTION

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