| Customization: | Available |
|---|---|
| CAS No.: | 8028-89-5 |
| Formula: | Caramel |
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| ITEMS | PROPERTIES | RESULTS |
| Organoleptic Properties | Dark black brown liquid, taste little bitter |
pass |
| E1cm0.1% (610nm) Absorbance | 0.235-0.250 | 0.246 |
| Colloid charge | Negative | Negative |
| Specific Gravity(25ºC) | 1.251-1.281 | 1.28 |
| Viscosity(25ºC) (cps) | ≤100 | pass |
| pH Value | 2.0-3.5 | 2.80 |
| Hue Index | 4.0-5.0 | 4.10 |
| Total Yeast and Mould cfu/g | ≤20 | pass |
| Total plate count cfu/g | ≤100 | pass |
| E.Coli MPN/100ml | ≤10 | pass |
| *Ammoniacal Nitrogen (as NH3) % | ≤0.5 | pass |
| *Sulfur Dioxide (as SO2) % | ≤0.1 | pass |
| *Total Nitrogen (as N) % | ≤3.3 | pass |
| *Total Sulfur (as S) % | 0.8~2.5 | pass |
| Arsenic(as As) mg/kg | ≤0.5 | pass |
| Lead(as Pb) mg/kg | ≤0.5 | pass |
| Heavy Metal(as Pb) mg/kg | ≤5 | pass |
| Mercury(as Hg) mg/kg | ≤0.1 | pass |
Caramel Colours provide a range from light yellow to reddish brown to dark brown. Each and every type of caramel colour has its own unique colour tone and properties produced for special application. Caramel Colour is one of the most versatile and stable colours available in liquid form, widely used in almost every category of commercially produced food.
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