caramel color for soy sauce CAL-001 150a

caramel (caramel color,liquid caramel) 1 Class I 2 salt resistant 3 with high hue index

 Description

AIPU’s Caramel Color CAL-001 is obtained by controlled heat treatment of food carbohydrates with or without acids or alkalies, and no ammonium or sulphite compounds are used. It is a liquid product with high hue index which provides a yellow and brilliant coloring. This product is GRAS (21CFR 182.135)(Class I,INS No.150a)

Application

Widely used in sauces, semisolid compound seasonings, syrup, milk drink, and yellow wines because of its brilliant coloring properties. Please refer to the related laws and regulations in the country.

Ingredient Statement

Caramel Color

Specifications

Items		Properties	Typical Value
E Absorbance		≥0.030	0.035
Specific Gravity(25°C)		≥1.290	1.305
Viscosity(25°C)                  (cps)		≤8’000	800
pH Value		5.9~6.9	6.5
*Ammoniacal Nitrogen (as NH3)     (%)		≤0.5	0.01
*Sulfur Dioxide(as SO2)            (%)		≤0.1	0.005
*Total Nitrogen(as N)              (%)		≤3.3	0.1
*Total Sulfur(as S)                 (%)		≤3.5	0.1
*4-Methyl Imidazole            (mg/kg)		≤200	Negative
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.

caramel color for soy sauce CAL-001 150a