Sethness Roquette Caramel Colour product specs

CARAMEL COLOUR 4220

IMP.AQ.05.A (AN)
08/08/2007

CARAMEL COLOUR
DEFINITION :

CARAMEL COLOUR E150d (‘class IV’), of negative colloidal charge, obtained by controlled heat treatment of food carbohydrates, in the presence of sulphite and ammonium compounds.

CAS n°: 8028-89-5 / EINECS : 232-435-9

SPECIFICATIONS :

* PHYSICO-CHEMICAL VALUES

APPEARANCE

Dark brown, fluid liquid

ODOUR

Typical

TASTE

Slightly bitter

COLOUR / ABSORBANCE

MC10 - 610 nm / 0.2%

0,240 – 0,280 Absorbance Units

TINCTORIAL POWER

MC10 - 560 nm / 0.1%

0,200 – 0,240 Absorbance Units

SPECIFIC GRAVITY at 20°C

MC24

1,316 – 1,340

pH

MC04

2,40 – 3,40

LEAD

< 1 ppm

* MICROBIOLOGICAL VALUES

TOTAL COUNT

200 / g max.

YEASTS

10 / g max.

MOULDS

10 / g max.

E.COLI

Absent in 1 g

STAPHYLOCCOCUS AUREUS

Absent in 1 g

SALMONELLAE

Absent in 25 g

TYPICAL VALUES :

DRY SUBSTANCE

66 %

COLOUR / EBC

26400

VISCOSITY at 25° C

MC73

350 mPa.s (cPS)

HUE INDEX

MC10

4.5

SULFITES (SO₂)

MC41

500 ppm

CONFORMITY :

- EUROPEAN COUNCIL DIRECTIVES : Food additive E150d (95/45/EC)

- JOINT FAO / WHO EXPERT COMMITEE ON FOOD ADDITIVES (JECFA 52/8)

- FOOD CHEMICALS CODEX (FCC - 5^th edition)

- US CODE OF FEDERAL REGULATIONS (21 CFR - 73.85)

STORAGE :

Conditions :

store at room temperature in a dry area, protect from frost

Standard packaging :

Shelf-life :

- bulk road tanker, bulk ISO tank

- 1000 kg tote

- 250 kg polythene drums,

- 30 kg polythene containers.

2 years minimum as from manufacturing date