Shandong Zhonghui Food Co., Ltd.
Main products:red yeast rice,monascus
Products
Contact Us
  • Contact Person : Ms. Lin Jing
  • Company Name : Shandong Zhonghui Food Co., Ltd.
  • Tel : 86-543-3266158
  • Fax : 86-543-3266158
  • Address : Shandong,Binzhou,Sangwang Rd. No.108, Weiji Town, Huimin County
  • Country/Region : China

SUPERIOR QUALITY Liquid Caramel Food Color for Soy Sauce

SUPERIOR QUALITY Liquid Caramel Food Color for Soy Sauce
Product Detailed
Liquid Caramel Food Color for Drink 1. CP<200; 2. DMC>57%; 3. Good chroma; 4. ISO & Halal.

SUPERIOR QUALITY Liquid Caramel Food Color for Soy Sauce 

                                                                                           

Healthy Color Bring you Healthy Life!

                                       Shandong Zhonghui Food Co., Ltd.

                                                    ----  Coloring Manufacturer since 1995

                 

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

        

2. CP<200;

3. DMC>57;

4. Good water solubility, can easily resolve in water and alcohol;5. Strong coloring ability;6. Color fastness under ultraviolet irradiation;7. Good chroma;8. High EBC;9. Little usage amount, lower the cost of you products.

10. Strong Technology team and equipmen. with cooperation with Chinese Academy of Enmgineering and other universites, and using equipment from USA;

          

11. Powerful Research and Development ability to meet customer's demand;

12. Rich Experience of prodcuring varies kinds of caramel color for different usage.

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 List

Model Color Value (EBC)  Hue IndexApplied Range Dosage Form Packing
LC-115,000-18,000≥6.1dark soy sauce,braising soy sauce 0.2-2%Liquid30kg/275kg per trum
NZ-140,000-42,000≥5.0 braising soy sacue, vinegar, oyster sauce, fish sauce etc.0.2-0.5%Liquid30kg/275kg per trum
ZS-117,000-35,000≥5.5 coffee, bakery, chocolate, fillings etc.1.0-5.0%Liquid30kg/275kg per trum
ZHCZ38,000-40,000≥5.0 special for vinegar0.2-2%Liquid30kg/275kg per trum
ZHPJ50,000-55,000≥4.8 specical for beer 0.02-0.5% Liquid  30kg/275kg per trum
ZHDB 60,000-65,000≥4.0 used in acidic enviroment, for cola, beverages, etc.0.3-1.0% Liquid30kg/275kg per trum

        

ISO9001:2008 & ISO22000:2005

                

HALAL Certification

           

           

           

[INDUSTRIAL STANDARD]

Fifth Edition Effective January 1, 2004

Committee on Food Chemicals Codex

Food and Nutrition BoardInstitute 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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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

 

FunctionColor.
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.

                 The Canton Fair 2012

 

        

                 The SIAL Paris 2012

 

SUPERIOR QUALITY Liquid Caramel Food Color for Soy Sauce



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