Caramel Colour from Sugar
Capacity
|
300 MT/Annum
|
Plant and Machinery cost
|
43.00
Lakhs
|
Working Capital
|
0.00
|
Rate of Return (ROR)
|
42.00
%
|
Break Even Point (BEP)
|
54.00
%
|
TCI
|
146.00
Lakhs
|
Cost of Project
|
146.00Lakhs
|
Description:
Profile: Caramel colouring is a colour additive that is a dark-brown liquid or solid material resulting from the controlled heat treatment, often under pressure and at high temperature, of various food grade carbohydrates, such as high-dextrose corn syrup. Acids such as acetic acid, citric acid, lactic acid, or phosphoric acid may be used to break the bonds between sugars before the sugars are raised to a higher temperature for Caramelization. Caramelizing sugar is a term most often applied to melting sugar until it becomes a caramel colour liquid. Caramelized sugar is simply a mixture of sugar and water cooked until it becomes syrupy and darkens, and reaching a temperature from 320 to 356 degrees F. Caramel colour is a colloid, the specific gravity indicates the solids content and the strength of the colour. There are four distinct types of caramel colour as per their application to satisfy the requirements of different food and beverage systems: Caramel Colour I (also known as plain or spirit caramel), Caramel Colour II (caustic sulfite caramel), Caramel Colour III (ammonia or beer caramel, bakers and confectioners caramel) and Caramel Colour IV (known as sulfite ammonia, soft drink caramel, or acid proof caramel). Classification: • Caramel Colour I Plain caramel, caustic caramel, spirit caramel, used in Whiskey among many. • Caramel Colour II Caustic sulfite caramel, used in Cognac. • Caramel Colour III Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel, used in Beer, soy sauce, and confectionery • Caramel Colour IV Sulfite ammonia caramel, acid proof caramel, soft drink caramel, used in Acidic environments such as soft drinks Application: Improving visual appeal is the primary purpose for caramel colour in a food or beverage system. Caramel colour also: • Protects other ingredients from light deterioration • Emulsifies flavour agents in the preparation of soft drink concentrates • Standardizes batch to batch colour variation • Caramel is used by the Malt and Milk foods industry as well as a natural colourant in pharmaceutical industries. • Caramel colour serves as an emulsifier to impede separation of flavour oils • Caramel colours also appear in beers, whiskeys, wines, rums and liqueurs. • Negatively charged caramels (and, sometimes, specifically formulated spirit caramel colours) work well in whiskeys, wines, rums and liqueurs • Soy sauce, which can be preserved with up to 15 percent salt, demands a caramel colour with the proper salt stability • Caramel colour is used to enhance the attractiveness of baked goods by supplementing the inadequate and irregular colouring power of refined ingredients in rye, pumpernickel, specialty breads, fillings, toppings, cakes and cookies. Global Scenario: The global food colours market was worth an estimated $1.45 billion in 2009 relays an August 2010 market report, The Global Market for Good Colours, by Leatherhead Food Research. World usage of food colours is currently about 40,000 to 50,000 tons. Although current economic conditions mean "annual growth levels have started to fall off sharply, says the report, by the middle of the next decade, the global market value is expected to reach $1.6 billion, up 10% from its present levels. From 2005 to 2009, the global market for natural colours increased almost 35% in value, with much future growth expected to come from natural colours and colouring foodstuffs. Foods account for some 67% of the food colouring global market, followed by soft drinks (28%) and alcoholic beverages (5%). The demand of Caramel colour in the market is immense and therefore its market position is splendid. Hence it is an excellent field to venture.
|
Caramel Colour from Sugar
Capacity
|
3 MT/Day
|
Plant and Machinery cost
|
38.00
Lakhs
|
Working Capital
|
0.00
|
Rate of Return (ROR)
|
35.00
%
|
Break Even Point (BEP)
|
52.00
%
|
TCI
|
174.00
Lakhs
|
Cost of Project
|
174.00Lakhs
|
Description:
Caramel is a well known Pure and simple, brown means flavor and staple commercial material. It is an amorphous, dark brown material that has been produced by the carefully controlled heat treatment of saccharine materials such as dextrose, invert sugar, lactose, malt syrup, molasses, sucrose, starch hydrolysates and fractions thereof, etc. The heavy bodied, almost black syrup contains color, components that impart the amber shade found in carbonated beverages, pharmaceutical and flavoring extracts, candies, soups, bakery products, and numerous other foods.
Caramelization, the act of breaking up the natural sugar molecules in food to create a different flavor compound, makes everything taste better. Caramelization is one of the most important types of browning processes in foods. It is the interaction between sugar and sugar. Fructose and glucose are reducing sugars so they give their electrons to other molecules developing compounds which give caramel colors and flavors, viz; Diacetyl gives a buttery flavor, Furan gives a nutty flavor, Acetaldehyde gives a rum or cherry components flavor.
Types of Caramel Color
There are four distinct types of caramel color as per their application to satisfy the requirements of different food and beverage systems.
Caramel Color I (also known as plain or spirit caramel), Caramel Color II (caustic sulfite caramel), Caramel Color III (ammonia or beer caramel, bakers and confectioners caramel), Caramel Color IV (known as sulfite ammonia, soft drink caramel, or acid proof caramel).
Each type of caramel color has specific functional properties that ensure compatibility with a product and eliminate undesirable effects, such as haze, flocculation, and separation. Caramel colors are dark brown to black liquids or solids having an odor of burnt sugar and a pleasant, somewhat bitter taste. They are totally miscible with water and contain colloidal aggregates that account for most of their coloring properties and characteristic behavior toward acids, electrolytes, and tannins. Caramel colors are prepared by controlled heat treatment of carbohydrates.
Uses & Applications
Thousands of companies use caramel colors in the manufacture of various foods and beverages. Through the years, a great deal has been learned about the use of this ingredient. The following are items to be considered in developing formulations with caramel color.
The caustic caramel colour, which is a viscous electro positive liquid colour. It imparts a Reddish yellow shade to Beer and is hence used in the Brewery Industry. This Caramel can also be used by the Malt and Milk foods industry as well as a natural colourant in pharmaceutical industries.
Caramel colour is positively charged and is widely used in lagers and beers, bakery and confectionery, dairy and ice cream, brown sauces, pet foods, pharmaceuticals and health foods. The largest portion of caramel color usage in the world is Alcoholic beverages, Food products and Soft Drinks.
Market Survey
Coloring materials can enhance a product's natural color, replace what was lost during processing, or add a novel sensory aspect that attracts customers. The coloring category of ingredients also is undergoing great change around the world.
With increasing consumer gravitation toward natural and nature derived food products, the Indian and the Middle East natural colors market is poised for high growth. Europe and the United States have witnessed widespread usage of natural colors, but the trend is fast catching up in India, the Middle East, and other Asian markets as consumer awareness grows. Growing awareness of the functional and nutritional benefits associated with the use of natural colors has boosted market prospects, paving the way for the utilization of natural colors in a host of food and beverage applications apart from the usual coloring properties. "Food and beverage manufacturers are constantly exploring ways to include indigenous ingredients and provide new age, value added, shelf stable natural colors.
Food and drinks manufacturers across the world are turning in greater numbers towards natural colorings for inclusion within their products, as consumers increasingly shun foodstuffs containing artificial ingredients and additives.
The trend is driving demand for colouring foodstuffs, which are coming into favour since they are not classed as additives and therefore require no E number. The food industry accounts for more than two thirds of the world market for food colours, ahead of soft drinks and alcoholic beverages.
Few Indian Major Players are as under:
Akay Flavours & Aromatics Ltd.
Capsein Bio Lab Ltd.
Dynemic Products Ltd.
International Flavours & Fragrances (India) Ltd.
Kancor Ingredients Ltd.
Neelikon Food Dyes & Chemicals Ltd.
Vidhi Dyestuffs Manufacturing Ltd.
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