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E150d Liquid Caramel Color (food grade, food color)

China E150d Liquid Caramel Color (food grade, food color), Find details about China Caramel, Caramel Color from E150d Liquid Caramel Color (food grade, food color)

Model NO.
JNTC01-01
E 1% 1cm(610nm) Absorbance
More Than 0.205
Baume( Be 20° C)
29.0-31.0
Viscosity(25° C) Cps
40-240
pH Value
2.0-3.5
Ammoniacal Nitrogen(as Nh3) %
Less Than 0.6
Arsenic (as as) (Mg/Kg)
Less Than 1.0
Lead (as Pb) (Mg/Kg)
Less Than 2.0
Mercury (as Hg) (Mg/Kg)
Less Than 0.1
Cadmium (as CD) (Mg/Kg)
Less Than 1.0
Trademark
Janestic
Specification
80KG, 275KG
Origin
China
Model NO.
JNTC01-01
E 1% 1cm(610nm) Absorbance
More Than 0.205
Baume( Be 20° C)
29.0-31.0
Viscosity(25° C) Cps
40-240
pH Value
2.0-3.5
Ammoniacal Nitrogen(as Nh3) %
Less Than 0.6
Arsenic (as as) (Mg/Kg)
Less Than 1.0
Lead (as Pb) (Mg/Kg)
Less Than 2.0
Mercury (as Hg) (Mg/Kg)
Less Than 0.1
Cadmium (as CD) (Mg/Kg)
Less Than 1.0
Trademark
Janestic
Specification
80KG, 275KG
Origin
China
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.

Usage:
Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.

Classifaication:
ClassINS No.E NumberDescriptionRestrictions on preparationUsed in[7]
I150aE150aPlain caramel, caustic caramel, spirit caramelNo ammonium or sulfite compounds can be usedWhiskey and other high proof alcohols
II150bE150bCaustic sulfite caramelIn the presence of sulfite compounds but no ammonium compounds can be usedCognac, sherry and some vinegars
III150cE150cAmmonia caramel, baker's caramel, confectioner's caramel, beer caramelIn the presence of ammonium compounds but no sulfite compounds can be usedBeer, sauces, and confectionery
IV150dE150dSulfite ammonia caramel, acid-proof caramel, soft-drink caramelIn the presence of both sulfite and ammonium compoundsAcidic environments such as soft drinks
 

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