liquid caramel CCL-001

1.Class III, INS No. E150c 2.excellent coloring power 3.liquid caramel color

 Description

AIPU’s Caramel Color CCL-001 is obtained by controlled heat treatment of food carbohydrates in the presence of ammonium compounds, and no sulphite compounds. It is a liquid product with medium hue index which provides a red and brilliant coloring. This product is GRAS (21CFR 182.135)(Class III,INS No.150c)

Application

With a positive colloidal charge, widely used in brewed soy sauces and compound seasoning sauces because of its excellent coloring ability. Please refer to the related laws and regulations in the country.

Ingredient Statement

Caramel Color

Specifications

Items		Properties	Typical Value
E Absorbance		0.118~0.133	0.120
Hue Index		≥5.0	5.3
Specific Gravity(25°C)		≥1.306	1.315
Viscosity(25°C)                  (cps)		≤8’000	800
pH Value		4.0~5.0	4.5
Salt Stability(in 16%w/w NaCl solution)		No Haze	No Haze
*Ammoniacal Nitrogen (as NH3)     (%)		≤0.5	0.01
*Sulfur Dioxide(as SO2)            (%)		≤0.1	0.02
*Total Nitrogen(as N)              (%)		≤3.3	2.8
*Total Sulfur(as S)                 (%)		≤3.5	0.1
*4-Methyl Imidazole            (mg/kg)		≤200	100
Arsenic(as As)                (mg/kg)		≤1.0	≤1.0
Lead(as Pb)                  (mg/kg)		≤2.0	≤2.0
Heavy Metal(as Pb)            (mg/kg)		≤25	≤25
Mercury(as Hg)               (mg/kg)		≤0.1	≤0.1

*Calculated on an equivalent color basis.

 

Shelf-life and Storage                                                               

Two years. Stored in tightly closed containers in a cool and dry environment. Preferably not to exceed 25°C, product should not to be allowed to freeze.

liquid caramel CCL-001