JANESTIC CO., LTD.  

Product Name: E150d Caramel Color Powder (food color) Model NO.: JNTC01-15 Certification: ISO Packaging Material: Paper Storage Method: Normal Shelf Life: >12 Months Color: Black Resource: Natural Absorbance E 1% 1cm(610nm): 0.125-0.22 Hue Index: More Than 5.0 Specific Gravity(25° C): 1.32-1.36 Viscosity(Cps)(25° C): Less Than 8000 pH: 4.0-5.0 Salt Stability: No Haze Trademark: Janestic Transport Package: Compound Kraft Specification: 25kg/bag Origin: Shandong, China HS Code: 1702900090 Product Description Introduction
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.
Caramel color is one of the oldest and most widely used food colorings, and is found in many commercially produced foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky, chocolate-flavored confectionery and coatings, custards, decorations, fillings and toppings, potato chips, dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves, glucose tablets, gravy, ice cream, pickles, sauces and dressings, soft drinks (especially colas), sweets, vinegar, and more. Caramel color is widely approved for use in food globally but application and use level restrictions vary by country.

Classification

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 and other high proof alcohols
II	150b	E150b	Caustic sulfite caramel	In the presence of sulfite compounds but no ammonium compounds can be used	Cognac, sherry and some vinegars
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

Storage
Stored in tightly closed containers in a cool and dry environment, preferably not to exceed 25ºC. Avoid from direct light, oxygen and freezing.