Product Name: Liquid Caramel Food Color (E150d-15DL01) Model NO.: JNTC01-15DL01 Certification: ISO, HACCP Packaging Material: Plastic Storage Method: Normal Shelf Life: >12 Months Color: Dark Brown to Black Resource: Natural Specific Gravity: 1.255 ~1.270 Absorbance (610 Nm): 0.259 ~ 0.285 pH: 2.7-3.3 Viscosity (Cps): <8000 Acid Stability: Stable 4-Methylimidazole %: <0.02 Ammoniacal Nitrogen (as Nh3) %: <0.5 Total Nitrogen %: <3.3 Sulfur Dioxide (as So2) %: <0.1 Total Sulphur %: <3.5 Trademark: Janestic Transport Package: Plastic Drum Specification: 30kg, 250kg Origin: China, Shanghai HS Code: 1702900090 Product Description
Description
1. Product Name: Caramel Color (Liquid)
2. Process Type: Sulfite ammonia (E150d)
3. CAS No.: 8028-89-5, 1343-75-5
    EINECS No.: 232-435-9
4. Grade: Food Grade
5. Appearance and consistency: Dark brown to black free flowing viscous liquid
6. Features: Good water solubility, acid proof, alcohol properties and stable quality.
7. Applications: Widely used in dark bread, cookies, biscuit, meat rubs, flavoring extract, pancakes, and ice-cream. Customers are advised to test and confirm by themselves whether this ingredient is suitable to be used in their products.
8. Package: 30Kg/Barrels, 250Kg/drum or as custom-made
9. Shelf life:  2 Years

Specification

Physical and Chemical Properties

Item	Standard Value	Typical Value
Specific Gravity (@25ºC)	1.255 ~1.270	1.260
Absorbance (@ 610 nm)	0.259 ~ 0.285	0.262
pH	2.7 ~ 3.3	3.0
Viscosity (@ 25ºC, cps)	≤8000	80
Haze Point (min)	≥40	≥40
Gelation Time (min)	≥100	≥100
Resinification (hr)	≥20	≥20
Isoelectric Point	≤1.0	≤1.0
Acid Stability	No haze	No haze
Alcohol Test (50%V/V alcohol solution)	No haze	No haze

Harmful Substances and Microbiological Specification

Item	Standard Value	Typical Value
Arsenic (As) ppm	Max 1.0	≤1.0
Lead (Pb) ppm	Max 2.0	≤2.0
Mercury (Hg) ppm	Max 0.1	≤0.1
Total Heavy metals (as Pb) ppm	Max 25	≤25
4-Methylimidazole ppm	Max 200	150
Total Nitrogen %	Max 3.3	1.2
Total Sulphur %	Max 3.5	1.5
Sulphur Dioxide (as SO2) %	Max 0.1	0.025
Ammoniacal Nitrogen (as NH3)%	Max 0.5	0.3

Classification Class INS No.E Number Description Restrictions on Preparation Used in Of This Product

I	150a	E150a	Plain caramel, caustic caramel, spirit caramel	No ammonium or sulfite compounds can be used	Whiskey among many
II	150b	E150b	Caustic sulfite caramel	In the presence of sulfite compounds but no ammonium compounds can be used	Cognac, sherry and balsamic vinegar
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	×

Characteristic & Apllication
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.

Storage

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