Caramel Colours

Quality

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Ammonia Caramel Colours

Mascot's Type III Caramel Colours are produced from carbohydrates that are heated in the presence of ammonia compounds. No sulphite compounds are used. Type III caramel colours carry a positive ionic charge and are largely used to colour soy sauce and beer.

Applications

Malted Foods, Soy Sauce, Beer, Dairy Products, Protein Drinks etc

PHYSICAL & CHEMICAL SPECIFICATIONS
Colour Intensity (Percent by mass) 0.08-0.36
Specific Gravity @ 20°C 1.31-1.33
PH "as is" 4.0-5.0
Ionic Character(Colloidal Charge) Positive
MICROBIOLOGICAL SPECIFICATION
Standard Plate Count Max. 200/g
Yeast Max. 10 Cfu/g
Mold Max. 10 Cfu/g
E.coli Less than 3/g
Salmonella/25g Negative
Storage Conditions Not to be exposed to direct sun light. To be stored in dry environment below 32°C.
Shelf Life One year under the above mentioned storage conditions
Packaging: As Per Requirement.