Caramel is a very malleable product that can be used in an infinite variety of flavors and textures. Crunchy, stringy, runny, liquid, soft… If all textures are possible, they must be adapted to the product you wish to develop. So this is why Metarom supports food industry professionals in the research, development and design of caramel fillings and toppings, with a caramel flavor signature that adapts to the properties of their products while enhancing them, as well as to their industrial implementation processes.<\/p>\n\n\n\n
As well as the challenge of designing a caramel whose flavor, fragrance and color harmonize perfectly with the final product as a whole, the production of an industrial caramel<\/strong> intended for topping or filling is subject to a number of physical and technical constraints. This is why the texture of a caramel is essential when developing a product such as ice cream, yoghurt, cookies…<\/p>\n\n\n\n The science that studies the texture of products is called rheology. Thanks to this science we can determine the perfect flow or viscosity of a caramel filling or topping, so as to make it suitable for :<\/p>\n\n\n\n Do you know what caramel, concrete and toothpaste have in common from a rheological point of view?<\/p>\n\n\n\n Marie, R&D engineer for Caramels, answers the question and demystifies thixotropy in an article which can be downloaded for free in a single click.<\/p>\n<\/div>\n\n\n\n\n
Science shoulde be shared!<\/h2>\n\n\n\n