invert sugar

CARAMEL COLOR

Class I –Caustic /spirit Caramel Class II –Sulphite Caramel Class III – Ammonia Caramel Class IV –Ammonia –sulphite Caramel

Class III - (Ammonia Caramel)

( Kusum Ammonia Caramel)

Class III Caramel colour is manufactured by the carefully controlled heat treatment of finest quality of crystal sugar in the presence of ammonium compounds and, with or without acids, alkalies or salts. No sulphite compounds are used. It is a positive ionic charge caramel colour and largely used in beer, malted foods, soy sauce, dairy products and protein Drinks.

KUSUM CARAMEL COLOURS SPECIFICATION

PARTICULARS
TYPE-III

PROCESS
AMMONIA PROCESS

Ammonia Caramel, Baker’s Caramel, Confectioner’s Caramel, beer Caramel

Low Sulfite, Positive Caramel Colour)

APPLICATION
Beer, Malted Foods, Say Sauce, Dairy Products, Protein Drinks

EEC No.
E150c

DESCRIPTION
The kusum ammonia Caramel is produced by a carefully controlled heat treatment of food grade carbohydrates with or without acids, alkalies or salts in the presence of ammonium compounds. No sulphite compounds are used.

PHYSICAL & CHEMICAL SPECIFICATIONS:

Colour Intensity Percentage by Mass
0.08 - 0.36

Baume @ 15.5°C
34.7 - 36.3

Specific Gravity @ 20°C
1.315 - 1.3327

PH "as is "
4.1-4.8

Ionic Character (Colloidal Carge)
Positive

MICROBIOLOGICAL SPECIFICATION

Standard Plate Count/g Max
200

Yeast/g Max
10

Mold/g Max.
10

E.coli/g (MPN)
Less than 3

Salmonella/25g
Negative

PACKAGING
As per requirement

STORAGE CONDITIONS:
Not to be exposed to direct sun light. To be stored in dry environment below 32°C

SHELF LIFE
Though shelf life is One year under the above mentioned storage conditions, Good manufacturing practice recommends that product be rotated every year.