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Caramel

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product description

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

Corresponding parameter set not found, please add it in property template of background
暂未实现,敬请期待
暂未实现,敬请期待
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