The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h coordinate of from about 15 to about 70. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h coordinate of from about 15 to about 70. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.

Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product.

Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes for coloring an edible product.

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h coordinate of from about 0 to about 70. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in brown hues.

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h coordinate of from about 0 to about 70. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in brown hues.

A method for preparing a caramelized product, a kit for a caramelizable composition, a food product comprising a caramelized composition, and a caramelized sauce are disclosed. The caramelized product may be a caramel, a brittle, or a syrup. The method includes mixing a sugar alcohol and/or a non-metabolizable sugar and a dietary fiber to form a mixture, and heating the mixture at a temperature and for a length of time sufficient to caramelize the mixture. The kit includes a container and a sugar alcohol/non-metabolizable sugar and a dietary fiber in the container. The sugar alcohol/non-metabolizable sugar and the dietary fiber are present in a ratio by weight or by volume such that a mixture thereof, when heated to a temperature of from 270 F. to 350 F. for a sufficient length of time, is caramelized.

A method for preparing a caramelized product, a kit for a caramelizable composition, a food product comprising a caramelized composition, and a caramelized sauce are disclosed. The caramelized product may be a caramel, a brittle, or a syrup. The method includes mixing a sugar alcohol and/or a non-metabolizable sugar and a dietary fiber to form a mixture, and heating the mixture at a temperature and for a length of time sufficient to caramelize the mixture. The kit includes a container and a sugar alcohol/non-metabolizable sugar and a dietary fiber in the container. The sugar alcohol/non-metabolizable sugar and the dietary fiber are present in a ratio by weight or by volume such that a mixture thereof, when heated to a temperature of from 270 F. to 350 F. for a sufficient length of time, is caramelized.

The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. The invention also extends to the caramels produced by the disclosed methods and the use of such caramels in food and beverages.

The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. The invention also extends to the caramels produced by the disclosed methods and the use of such caramels in food and beverages.