liquid caramel CCL-003

1.medium hue index
2.typically used in brewed soy sauces and compound seasoningsauces

Description   AIPU’s Caramel Color CCL-003 isobtained by controlled heat treatment of food carbohydrates in thepresence of ammonium compounds, and no sulphite compounds. It is aliquid product with medium hue index which provides a red andbrilliant coloring. This product is GRAS (21CFR 182.135)(ClassIII,INS No.150c) Application  With a positivecolloidal charge, typically used in brewed soy sauces and compoundseasoning sauces because of its excellent coloring ability. Pleaserefer to the related laws and regulations in thecountry. Ingredient Statement  CaramelColor Specifications  Items PropertiesTypical ValueEAbsorbance 0.125~0.1450.133Hue Index ≥5.05.3SpecificGravity(25°C)                     1.320~1.3601.340 Viscosity(25°C)                 (cps) ≤8’0006000 pHValue 4.0~5.04.5 Salt Stability(in 16%w/w NaClsolution) No HazeNo Haze*Ammoniacal Nitrogen (asNH3)     (%) ≤0.50.01 *SulfurDioxide(asSO2)           (%) ≤0.10.02 *Total Nitrogen(asN)             (%) ≤3.32.5 *Total Sulfur(asS)                (%) ≤3.50.1 *4-MethylImidazole           (mg/kg) ≤20080 Arsenic(asAs)               (mg/kg) ≤1.0≤1.0 Lead(asPb)                 (mg/kg) ≤2.0≤2.0 Heavy metal(asPb)           (mg/kg) ≤25≤25Mercury(asHg)              (mg/kg) ≤0.1≤0.1*Calculated on an equivalent colorbasis.  Shelf-life andStorage:                                                                Twoyears. Stored in tightly closed containers in a cool and dryenvironment. Preferably not to exceed 25°C, product should not tobe allowed to freeze.  liquid caramel CCL-003
liquid caramel CCL-003