Food Additives
CARAMEL Typical Properties
| Caramel Powder | ||||
| PARAMETER | SPECIFICATION | |||
| E Absorbance | 0.210~0.260 | |||
| Moisture (%) | ≤4.0 | |||
| Particle Size(100 mesh) | 90% Pass through | |||
| pH Value(1% Solutio) | 6.2~7.7 | |||
| Ammoniacal Nitrogen (as NH3) (%) | ≤0.5 | |||
| Sulfur Dioxide(as SO2) (%) | ≤0.1 | |||
| Total Nitrogen(as N) (%) | ≤3.3 | |||
| Total Sulfur(as S) (%) | ≤3.5 | |||
| 4-Methyl Imidazole (mg/kg) | ≤200 | |||
| Heavy metal | ||||
| Arsenic(as As) (mg/kg) | ≤1.0 | |||
| Lead(as Pb) (mg/kg) | ≤2.0 | |||
| Mercury(as Hg) (mg/kg) | ≤0.1 | |||
CARAMEL Usage
As a food colorant, it can be used in candy, biscuit, juice (flavor) beverage, ice cream, Popsicle, ice cream, soy sauce, sauce and vinegar according to the production requirements.
CARAMEL Packaging and Shipping
Packaging:25 kg/package , as customer’s request
Shipping:It can be according to the customer’s request
CARAMEL storage
Room temperature