Ammonia Process Caramel Colour
Applications
Malted Foods, Soy Sauce, Beer, Dairy Products, Protein Drinks etc
Carbohydrates are cooked in the presence of ammonia compounds to create Marson's Type III Caramel Colors. There are no sulphite chemicals used. Often used to colour soy sauce and beer, type III caramel colours have a positive ionic charge.
| 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 |
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