Stock code:833254
2018 Shandong Zhonghui Biotechnology Co., Ltd. 鲁ICP备10210535号-1 Powered by www.300.cn
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The Company together with China Academy of Engineering, Sun Baoguo academicians and research institutions over the years to more than scientific research and technological innovation caramel, caramel for market stability and food safety issues, I take full advantage of the company, Shandong Academy of Microbiology pigment engineering workstation research Center for the strong technical support, the use of modern production technology, the stability of the caramel and caramel color of 4 - methylimidazole control in the domestic leading level, in accordance with international standards, the use of white sugar and glucose syrup for standardized production, and original caramel product upgrading, development acid double caramel color, aimed at domestic market. Over the years the company adhere to the "food safety, quality first" business principles, in strict accordance with the ISO9001: 2008 quality management and ISO22000: 2005 food safety management system to run two, to provide customers with high-quality security and stability of the product.
Product Type：
|
Type |
BR |
EBC |
Red Color Index |
Rangeof Use |
Characteristics |
|
LC-1 |
37-38 |
15-18 million |
≥6.1 |
soy sauce, pickles |
good coloring ability ,making goods showing its special red brown color with brightness. |
|
NZ-1 |
34-36 |
40-42 million |
≥5.0 |
soy sauce, coffee, cocoa products, etc |
black and brown color, salt tolerance and acid-resistence |
|
ZS-1 |
35-37 |
17-35 million |
≥5.5 |
soy sauce, coffee, cocoa products, etc |
with moderate but bright color |
|
CU-1 |
34 |
38-40 million |
≥5.0 |
vinegar |
stable quality and natural flavour |
|
PJ-1 |
36 |
52 million |
≥4.8 |
dark beer and warm beer |
Caramel charge is positive. Tastes good, no sediment, good coloring ability |