Caramel Flavoured Coating

Caramel flavouring is a complex mixture of compounds that can be produced by heating sugars. It can be made by caramelising sugar (e.g., sucrose or glucose) alone or with other ingredients like water, milk, or butter. The resulting flavour profile can range from sweet and buttery to slightly bitter, depending on the process.

Caramel flavouring is added to foods to impart a sweet, caramel-like taste and aroma. It is used in a wide variety of products including confectionery, baked goods, dairy products, beverages, and savoury items where a caramel note is desired. It functions primarily as a flavour enhancer.

Caramel flavouring is not typically assigned an E-number as it is considered a flavouring substance under UK food law. Flavourings are subject to safety assessments. The Scientific Committee on Food (SCF) and the European Food Safety Authority (EFSA) have evaluated many flavouring substances. Evidence regarding potential health effects of flavourings at typical consumption levels is generally reassuring, but research into specific compounds and their long-term impacts is ongoing.