Introduction
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.
Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages, as well as in feed. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.
Description
1. Product Name: Caramel Color (01CP10)
2. CAS No.: 8028-89-5
EINECS No.: 232-435-9
3. Grade: Feed Grade
4. Package: 20Kg/Carton, 25Kg/Kraft Bag or as custom-made
5. Shelf life: 2 Years
Application
Powder caramel color 01CP10 is widely used in vary kinds of feed. Customers are advised to test and confirm by themselves whether this ingredient is suitable to be used in their products and how much is the amount of adding.
Specification
| Item | Standard |
| Absorbance (@ 610 nm) | 0.05-0.6 |
| Moisture % | ≤5.0 |
| Color Value (0.1%, 1cm, 610nm) | 130000~140000 |
| Red Hue Index | 3.6~3.8 |
| Acid Resistance Test (18%NaCl) | No precipitate |
| Arsenic (As) ppm | Max 1.0 |
| Lead (Pb) ppm | Max 2.0 |
| Mercury (Hg) ppm | Max 0.1 |
| Total Heavy Metals (as Pb) ppm | Max 25 |
| 4-Methylimidazole % | Max 0.02 |
| Total Nitrogen % | Max 3.3 |
| Total Sulphur % | Max 3.5 |
| Sulphur Dioxide (SO2) % | Max 0.1 |
| Ammoniacal Nitrogen % | Max 0.5 |