Manufacturers Supply Extracted Caramel Sauce with Pigment Color

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: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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Product Categories : Food Additives > Food seasoning