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Class II Caramel food colour E-150b

About this item

Gognath Class III Caramel Colour is produced from carbohydrates that are heated in the presence of ammonia compounds. Class iii caramel colors carry a positive ionic charge and are commonly used to color soy sauce and beer.
 
SPECIFICATION OF CARAMEL TYPE III (E150C)

(AMMONIA PROCESS)
 
1 Appearance : Dark Brown Viscous Liquid
2 Odour : Pleasant
3 Colloidal Charge : Positive
4 Specific gravity@20°C : 1.32 to 1.33
5 Colour Strength (O.D.@610nm of 0.1% Sol.) : 0.120 to 0.175 (Soya Grade)
6 Colour Strength (O.D.@610nm of 0.1% Sol.) : 0.095 to 0.120 (Beer Grade)
7 Ph “as is” : 4.0 to 5.0
8 Viscosity@28°c : Not More Than 800 Cps
9 Total Solid Content(%) : 53 to 83
10 Ammonical Nitrogen % by mass : Max. 0.5
11 4 Methyl Immidazol (4-MeI) : Max. 200 ppm
12 Copper (as Cu) : Max. 20 Mg/Kg
13 Arsenic : Max. 3 Mg/Kg
14 Lead : Max. 5 Mg/Kg
15 Heavy Metals : Max. 25 Mg/Kg
16 Yeast & Mould : Max. 10 Cfu/gm
17 Standard Plate Count/g : Less than 200/gm
18 E.Coli / g : Less than 3/gm
19 Shelf life & Storage Condition : 12 Months under The Storage Conditions, Store In Dry Place, Avoid Direct Sunlight.
20 Packaging : As Per Party Requirement.
 
Application: Soya sauce, Beer, Malted foods, dairy products, Protein drinks etc.

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