FIELD: food industry.
SUBSTANCE: proposed caramel contains isomalt, treacle, juice concentrate, citric acid, stevioside, aromatizing agent and vitamins. The vitamins are mixture of retinol palmitate, thiamin chloride, riboflavin and ascorbic acid.
EFFECT: vitaminized caramel has improved consumption properties and stable when stored.
2 cl, 5 tbl, 4 ex
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