| Model: | KS-53 |
|---|---|
| Brand: | Zhonghui |
| Origin: | Made In China |
| Category: | Chemicals / Dyes & Pigment |
| Label: | Caramel Color , liuid caramel , caramel E150c E150d |
| Price: |
US $700
/ MT
|
| Min. Order: | 20 MT |
| Live Chat: | Last Online:09 Nov, 2013 |
17 Years Experienced Brewing Caramel Color
1. The hometown of "Master Sun's Art of War", civilized city, credible corporation;
2. All the raw materials are come from natural agricultural products ;
3. The product has high absorbance degree(EBC) and good coloring ability;
4. It can make foods more brighter and in a redder lustre;
5. It has moderate viscosity, can easily dissolve in water and alcohol;
6. Quality stable;
7. Flavour natural;
8. It has good salt & acid endurance.
Usage Range of Our Brewing Caramel Color
Our Brewing Caramel Color is widely used in food industry. For example: in spices, beverages, wine, coffee, bakery
Specification
| Type | B R | E B C | Red Color Index | Range of Use | Characteristics |
| L-1 | 37-38 | 15-18 million | ≥ 6.1 | soy sauce, pickles | ruddy, bright, strong coloring ability |
| N-1 | 34-36 | 40-42 million | ≥ 5.0 | coffee, cocoa products, soy sauce, etc. | black brown, salt-tolerance, acid resistance |
| Z-1 | 35-37 | 17-35 million | ≥ 5.5 | coffee, cocoa products, soy sauce, etc. | moderate color ratio, with bright and shinning colors |
| C-1 | 34 | 38-40 million | ≥ 5.0 | vinegar | natural flavor, stable quality |
| P-1 | 36 | 52 million | ≥ 4.8 | dark beer, warm beer | the colloform with positive electrical charge, tastes good, no precipitates, strong coloring ability |
[TIPS]
Internationally, the United Nations Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) recognizes four classes of caramel color, differing by the reactants used in their manufacture, each with its own INS and E number, listed in the table below.
| Class | INS No. | E Number | Description | Restrictions on preparation | Used in |
|---|---|---|---|---|---|
| I | 150a | E150a | Plain caramel, caustic caramel, spirit caramel | No ammonium or sulfite compounds can be used | Whiskey among many |
| II | 150b | E150b | Caustic sulfite caramel | In the presence of sulfite compounds but no ammonium compounds can be used | Cognac, sherry and balsamic vinegar |
| III | 150c | E150c | Ammonia caramel, baker's caramel, confectioner's caramel, beer caramel | In the presence of ammonium compounds but no sulfite compounds can be used | Beer, sauces, and confectionery |
| IV | 150d | E150d | Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel | In the presence of both sulfite and ammonium compounds | Acidic environments such as soft drinks |
Our "17 Years Experienced Brewing Caramel Color" is the III class according to the classification above, it's Ammonia caramel, and is usually used in sauces, vinegar and beer.
The Canton Fair
| Payment Terms: | T/T, L/C |
|---|---|
