• Factory Supply Caramel Food Pigment Additives
  • Factory Supply Caramel Food Pigment Additives

Factory Supply Caramel Food Pigment Additives

CAS No.: 8028-89-5
EINECS: 232-435-9
Color: Dark Brown
Appearance: Liquid
Transport Package: by Drums
Specification: 25L polyethylene barrel, 30kg/ bucket
Samples:
US$ 0/kg 1 kg(Min.Order)
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Basic Info.

Model NO.
SH-4
Trademark
SH
Origin
China
HS Code
1702900090
Production Capacity
5000 Mt/Year

Product Description

Description:

Caramel Color CCL-001(Class III, INS No.150c) is obtained by controlled heat treatment of food carbohydrates in the presence of ammonium compounds, and no sulphite compounds added. It is a liquid product with medium hue index which provides a red and brilliant coloring. This product is GRAS (21CFR 182.1235) and complies with the color additive regulation defined under 21 CFR 73.85. For China this product conforms to GB 1886.64.

Application:

With a positive colloidal charge, widely used in brewed soy sauces and compound seasoning sauces because of its excellent coloring ability. Customers are advised to test and confirm by themselves whether this ingredient is suitable to be used in their products.

Specifications(as manufactured):

 
Items Properties Typical Value
Color Brown to black Pass
Appearance Liquid Pass
Odor Having an odor of burnt sugar Pass
E 0.1%(610 nm) Absorbance
1cm
0.118~0.133 0.120
Hue Index ≥5.0 5.3
Solid Content (%) 53~83 70
Specific Gravity(25ºC) 1.295~1.325 1.315
Viscosity(25ºC) (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) (%) ≤0.4 0.01
**Total Nitrogen(as N) (%) 1.3~6.8 2.5
**Total Sulfur(as S) (%) ≤0.3 0.1
*4-Methyl Imidazole (mg/kg) ≤200 80
Arsenic(as As) (mg/kg) ≤1.0 ≤1.0
Lead(as Pb) (mg/kg) ≤2.0 ≤2.0
Mercury(as Hg) (mg/kg) ≤0.1 ≤0.1
*Calculated on an equivalent color basis.
**Expressed on a solids basis.

Shelf-life and Storage:Factory Supply Caramel Food Pigment Additives

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

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