| ≥1 piece |
Caramel Colour, Natural Caramel Colour, Caramel Colourant. caramel
Caramel color is prepared by a carefully controlled heat treatment of carbohydrates, generally in the presence of acids, alkalis, or salts, in a method called caramelization.
We are manufacturer of liquid as well as Powder Caramel color under the four International classifications.
| Classification of Caramel Colors | Liquid Grade | Description | Application: |
| Type – III (E150c) | Matrix Gold Ammonia Caramel (Beer Grade Caramel, Soy-Sauce Caramel) | In the presence of ammonium compounds but no sulfite compounds can be used Color Strength: 0.175-0.225 (0.1% soln. at 560 nm) Single Strength Positive Caramel | Beer, Soy sauce, Protein drinks, confectionery, etc. |
| Type – IV (E150d) | Matrix Gold Double Strength Caramel (Ammonia sulfite caramel) | In the presence of both sulfite and ammonium compounds Color Strength: 0.380-0.420 (0.1% soln. at 560 nm) Double Strength Negative Caramel | Confectionery, Bakery, Carbonated Beverages, Liquors, Sauces, Juice, Jam, Pharma etc.
|
| Type – IV (E150d) | Matrix Gold Single Strength Caramel (Ammonia sulfite caramel) | In the presence of both sulfite and ammonium compounds Color Strength: 0.200-0.220 (0.1% soln. at 560 nm) Single Strength Negative Caramel | Carbonated Beverages, Country Liquor, Rums, Sauces, Confectionery, Pharma, Bakery, etc. |
| Product Type: |
Cocoa Ingredients
|
Type: |
Cocoa Powder
|
Form: |
Powder
|
| Color: |
Reddish Brown
|
Processing Type: |
Raw
|