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Caramel Color

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Caramel color is a water-soluble food colorant which is made by heat treatment of carbohydrates. It is widely used in beverages, liquors, sauces, confectionary, bakery etc., bringing attractive and appealing color to foods.

Storage conditions - Not to be exposed to direct sunlight. To be stored in dry environment below 32⁰ C

Shelf life - Though shelf life is one year under the above mentioned storage conditions. Good manufacturing practice recommends that product be rotated every six months.

Physio Chemical Values  
Appearance Dark brown to black
Odour Characteristics burnt sugar
Taste Pleasant bitter taste
Solubility Miscible with water
Colour intensity % by mass 0.440-0.470
Dry substance % by mass 52.7-53.68
Specific gravity @ 20⁰ C 1.2468 to 1.2511
Baume @ 15.5⁰ C 28.8 to 29.2
Colour 560 nm (0.1%) TP 0.385-0.425
Colour intensity @ 610 nm 0.239 to 0.250
pH 2.7 to 3.0
Neutral tannin A
Acid tannin A
Haze/ Gel 200/250 minute Min
Resinification 25 hrs. Min
Viscosity @28⁰ C 300 cps Max
Insoluble 100 ppm Max
Ammonical Nitrogen % (CI base) 0.5 Max
Sulphur Dioxide % by mass 0.5 Max
Ash % 10 Max
Calcium 50 ppm Max
Iron 50 ppm Max
Ionic Character Negative
Mel 1000 ppm Max
Total Nitrogen % by mass 0.5 to 7.5
Total Sulphur % by mass 1.4 to 10
   
Heavy Metals  
Lead 5 mg/ kg . Max
Arsenic 3 mg/ kg. Max
Heavy Metal 25 mg/kg. Max
Mercury 0.1 mg/ kg Max
Copper 20 mg/kg. Max
   
Microbiological Value  
Standard Plate count 200 / g Max
Yeasts 10/ g Max
Molds 10/g Max
E. coli Negative/ g Max
Salmonellae Negative in 25 g


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