Production Details

Liquid Caramel For Food Color (E150c-01CL)

Basic Information

Product NO. JNTC01-01CL01
Appearance Dark Brown to Black Liquid
Baume (20ºC) 34.0-37.0
pH 4.0-6.0
Viscosity (Cps) ≥4,000
Absorbance (@610 nm) ≥0.160
Package 20kg(2kg*10 or 10kg*2 barrels)/carton; 30kg, 270kg Plastic Drum
Origin Shandong, China
HS Code 1702909090

Product Description

Liquid Caramel Color

Introduction

  1. Product Name: Liquid Caramel Color (01CL01)
  2. Process Type: Ammonia (E150c)
  3. CAS No.: 8028-89-5, 1343-75-5
    EINECS No.: 232-435-9
  4. Raw Materials: NON-GMO
  5. Appearance and consistency: Dark brown to black free flowing viscous liquid.
  6. Features: Good water solubility, acid proof, alcohol properties and stable quality.
  7. Applications: It is widely used in cola concentrates and soft beverages, confectioneries, biscuit, bakery chocolates, seasonings, and other food products. Customers are advised to test and confirm by themselves whether this ingredient is suitable to be used in their products.
  8. Package: 2KgX10/Carton, 10KgX2/Carton, 30Kg/Barrels, 270Kg/Drum or as custom-made
  9. Shelf life: 2 Years

Specification

Physical and Chemical Properties

ITEMS STANDARD VALUE
Absorbance (@ 610 nm) ≥0.160
pH 4.0 - 6.0
Viscosity (@ 25ºC, cps) ≥4,000
Baume (°Bé 20ºC) 34.0 - 37.0
Salt Resistance (18%NaCl) No precipitate

Harmful Substances and Microbiological Specification

ITEMS STANDARD VALUE
Arsenic (As) ppm ≤1.0
Lead (Pb) ppm ≤2.0
Mercury (Hg) ppm ≤0.1
Cadmium (Cd) ppm ≤1.0
4-Methylimidazole ppm ≤200
Total Nitrogen % ≤3.3
Total Sulphur % ≤3.5
Sulphur Dioxide (as SO2) % Negative
Ammoniacal Nitrogen (as NH3) % ≤0.6
Coliform (cfu/mL) <3
E. Coli (cfu/mL) <3
Salmonella (/25mL) Negative
Total Yeast & Mould (cfu/mL) ≤10
Total Plate Count (cfu/mL) <200

List of Classification

Classification INS No. EU No. Description Restrictions on Preparation Used In
I 150a E150a Plain caramel, caustic caramel, spirit caramel No ammonium or sulfite compounds can be used Whiskey among many
II 150b E150b Caustic sulfite caramel In the presence of sulfite compounds but no ammonium compounds can be used Cognac, sherry and balsamic vinegar
III 150c E150c Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel In the presence of ammonium compounds but no sulfite compounds can be used Beer, sauces, and confectionery
IV 150d E150d Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel In the presence of both sulfite and ammonium compounds Acid environments such as soft drinks or bakery

Characteristic & Application

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, 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

Storage

Stored in tightly closed containers in a cool and dry environment, preferably not to exceed 40ºC and humidity below 60%RH. Avoid from direct light, oxygen and freezing.


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Address:
1-1205 4th Building of Dinghao Square, No. 44 South Industrial Road, Jinan High-Tech Zone, Shandong, China

E-mail:
Rachel Zhao rachel@janestic.cn

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