Caramel Color CCL-053

Property:

• Appearance: Brown to black liquid
• Odor: Characteristic burnt sugar odor
• Absorbance (E1%1cm @610 nm): 0.152 (spec: 0.120–0.144)
• Solid content: 70% (spec: 53–83%)
• Specific gravity @25℃: 1.340 (spec: 1.320–1.350)
• Viscosity @25℃: 5,500 cps (spec: ≥5,000)
• pH: 4.5 (spec: 4.0–5.0)
• Salt stability in 16% NaCl: No haze

• Chemical composition (limits):

  • Ammoniacal Nitrogen (as NH₃): ≤0.4% (0.01% found)
     
  • Total Nitrogen (as N): 1.3–6.8% (2.5% found)
  • Total Sulfur (as S): ≤0.3% (0.1% found)
  • 4-Methyl Imidazole: ≤200 mg/kg (80 found)
  • Arsenic (As): ≤1.0 mg/kg
  • Lead (Pb): ≤2.0 mg/kg
  • Mercury (Hg): ≤0.1 mg/kg

Applications:

• Food coloring agent
• Commonly used in soy sauce, seasoning sauces, baked goods
• Provides stable red-brown color with excellent hue stability

Origin:

• Manufactured by Shandong AIPU Food Industry Co., Ltd., China

Packing Size:

• Standard industrial packaging (e.g., 25 kg/drum or as per specification)

Shelf Life:

• 2 years if stored in a cool, dry place below 25℃, avoid freezing

Protein–Fat–Moisture:

• Protein: Not specified (typically none)
• Fat: None
• Moisture: Represented by solution water, solid content ~70%