FOR DRINKS Liquid Caramel Food Colouring

 

         

 

1. The hometown of "Master Sun's Art of War", civilized city, credible corporation;

 

        

 

2. CP<200, according to Pepsi Standard;

3. DMC>57;

4. Acid-resistin;

5. Good solubility, can easily resolve in water and alcohol;
6. Strong colorability;
7. Color fastness under ultraviolet irradiation;

8. Good chroma;
9. High color rate;
10. Little usage amount, could lower the cost of you product.

 

         

 

 

 

Product Range

 

According to GB 2760. It can be extensively used in food coloring, eg. candy, soft drink,  biscuits, ice cream,  complex seasoning and so on.

 

 

 

Product Model

 

Model	Color Value (EBC)	Applied Range	Dosage	Form	Packing
ZHS-1 Acid-resistant Double-strength Standard Model	65-75 thousand	beverage,  candy,  cool drink,  ingredient	0.2%-2%	Liquid	10kg×2/box, 2kg×10/box
ZHS-2 Special for beverage	60-70 thousand	Various kinds of beverage	0.02%-0.5%	Liquid	10kg×2/box, 30kg/ barrel
ZHS-3 Special for food	70-80 thousand	Black brown colour and lustre, special for  baking solid food	1.0%-5.0%	Liquid	10kg×2/box, 30kg/barrel
ZHS-4 Special for snacks	100 thousand	Be used in food ingredients accessories	2.0%-4%	Liquid	10kg×2/box, 30kg/barrel

 

 

 

ISO9001:2008 & ISO22000:2005

 

             

 

 

 

HALAL Certification

 

           

 

 

 

[TIPS]

Calamel Classification(from WIKIPEDIA)

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 " NEW ARRIVAL Double Strength Liquid Caramel " is the  IV class according to the  classification above, it's sulfite ammonia caramel, and is usually used in acidic environments.  

           

 

 

 

[INDUSTRIAL STANDARD]

Fifth Edition Effective January 1, 2004

Committee on Food Chemicals Codex

Food and Nutrition Board
Institute of Medicine of the National Academies

Reprinted with permission from Food Chemicals Codex Fifth Edition(2003) by the National Academy of Sciences, courtesy of the National Academies Press, Washington, D.C.

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FCC V / Monograph Specifications

Caramel

Caramel Color

INS: 150 CAS: [8028-89-5]

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DESCRIPTION

Caramel usually occurs as a dark brown to black liquid or solid. It is a complex mixture of compounds, some of which are in the form of colloidal aggregates. Caramel is manufactured by heating carbohydrates, either alone or in the presence of food-grade acids, alkalies, and/or salts. Caramel is produced from commercially availible, food-grade nutritive sweeteners consisting of fructose, dextrose (glucose), invert sugar, sucrose, malt syrup, molasses, and/or starch hydrolysates and fractions thereof. The acids that may be used are food-grade sulfuric, sulfurous, phosphoric, acetic, and citric acids; the alkalies are ammonium, sodium, potassium, and calcium hydroxides; and the salts are ammonium, sodium, and potassium carbonate, bicarbonate, phosphate (including mono- and dibasic), sulfate, and bisulfite. Food-grade antifoaming agents such as polyglycerol esters of fatty acids may be used as processing aids during its manufacture. Caramel is soluble in water.

Four distinct classes of Caramel can be distinguished by the reactants used in their manufacture and by specific identification tests:
Class I (Plain Caramel, Caustic Caramel) Prepared by heating carbohydrates with or without acids or alkalies; no ammonium or sulfite compounds are used.
Class II (Caustic Sulfite Caramel) Prepared by heating carbohydrates with or without acids or alkalies in the presence of sulfite compounds; no ammonium compounds are used.
Class III (Ammonia Caramel) Prepared by heating carbohydrates with or without acids or alkalies in the presence of ammonium compounds; no sulfite compounds are used.
Class IV (Sulfite Ammonia Caramel) Prepared by heating carbohydrates with or without acids or alkalies in the presence of both sulfite and ammonium compounds.

All of these Caramels should meet the criteria established for Caramel in this monograph.

 

REQUIREMENTS

 

Function	Color.
Ammoniacal Nitrogen(1)	Not more than 0.6%, calculated on an equivalent color basis.
Arsenic(2)	Not more than 1 mg/kg
Color Intensity(3)	Between 0.01 and 0.6 absorbance units (a.u.)
Lead(2)	Not more than 2 mg/kg
Mercury(2)	Not more than 0.1 mg/kg
4-Methylimidazole(1)	Not more than 0.025%, calculated on an equivalent color basis.
Sulfur Dioxide(1)	Not more than 0.2%, calculated on an equivalent color basis.
Total Nitrogen(1)	Not more than 3.3%, calculated on an equivalent color basis.
Total Sulfur(1)	Not more than 3.5%, calculated on an equivalent color basis.

 

(1) These tests are calculated on an equivalent color basis that permits the values to be expressed in terms of a Caramel having a color intensity standardized to 0.1 a.u.

(2) These tests are calculated on an as-is basis.

(3) Color Intensity is defined as the absorbance of a 0.1% (w/v) solution of Caramel in water measured in a 1-cm cell at 610 nm and is expressed on a Total Solids basis.
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