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Background:

Caramel

Caramel is one of the most commonly known food color used in coloring various food products since ancient times. It was produced by heating common Sugar, in an ordinary Fry Pan, to melting and further heating to convert it, into a dark brown viscous liquid, by housewives world over.


We at ANIPRA CHEMICALS PVT. LTD. produce all the grades of Caramel of World Class Quality. The Founders have as on today, rich experience of manufacturing the same for over three decades, and they have developed their own know-how/technology to produce TAILOR MADE CARAMELS. Further our manufacturing processes are ECO FRIENDLY i.e. they produce least, almost no pollution.

ANIPRA CHEMICALS PVT. LTD. has always made markable efforts working with naturally derived food coloring requires technical expertise. Leading food companies around the world trust Anipra Chemicals with their products.

We have highly experienced scientist from National Chemical Laboratory, to cater to the need of providing quality products, at a highly competitive value, in the upcoming market of Food Additives.

Caramel is broadly classified into three parts, as Caramel - Part I, Part II and Part III; by Bureau of Indian Standards into their Quality Standards No. IS: 4467 (Type I, Type II, Type III & Type IV).

CARAMEL – NEW CODING FOR EASY IDENTIFICATION OF VARIOUS GRADE

  •  
    ORIGINAL GRADE
    AS PER OUR
    OLD SYSTEM
    NEW CODE
    SALIENT FEATURES

     Caramel – Plain  Type I as per ISI

      101
     Equivalent to
     E150 A

    Made from Sugar without using catalyst. The main feature is it does not pass to phosphoric acid test and hence not suitable under PFA regulation use.

     Caramel – Type II  Caustic sulfite  process

      201
     Equivalent to
     E150 B

    Made from Sugar. It has a bright Golden yellow shade and mainly used in High quality IMFLs.

    Earlier we had coded this grade as SCOTCH SHADE.

     Caramel – Type II  Caustic sulfite  process

      202
     Equivalent to
     E150 B

    Made from Hydrol. It has a dull Golden Yellow colour and it is mainly used in Low Quality IMFLs and Country liquors.

    Earlier we had coded this grade as REGULAR SHADE.

     Caramel – Type III
     Ammonia Process

      301
     Equivalent to
     E150 C

    Made from Sugar. It has a pH range of 4.0 + 0.5. It has a ash content less than 2.0% w/w basis. It is mainly used in pharmaceutical industry, Backeries and also in soya sauce industry where soya sauce without sedimentation on standing is required. It also give very good reddish hue to the soya sauce. It is also used in Beer for colouring beer world over. In India beer colouring is rare. We had exported this grade for Beer manufacturing in USA.

     Caramel – Type III
     Ammonia Process

      302
     Equivalent to
     E150 C

    Made from Glucose. It has a pH range of 4.75 + 0.25. It has also a low ash content of less than 1.0% w/w. Is is mainly used in the manufacture of Malt Foods Like Boost, Maltova, Bournvita etc.

     Caramel – Type IV
     Ammonia Sulfite  Process

      401
     Equivalent to
     E150 D

    Made from Hydrol. It has a pH range of 3.0 + 0.5 and it has a high Ash content in a range of 2.5 to 4.0 % w/w. It is acid stable and mainly used in Bakery Industry and Vinegar Industry. Some manufacturers also use this for Soya sauce but it gives muddy sedimentation on standing to their Soya sauce. It imparts Blackish shade to the product. It is also used in Country liquor on larger scale, where Blackish shade is required.

     Caramel – Type IV
     Ammonia Sulfite  Process

      402
     Equivalent to
     E150 D

    Made from Hydrol. It is also known as Double Strength Caramel ( Colour intensity 01.% soln. At 610 nm shows not less than 0.25 absorbance). Mainly used in Soft Drink colouring. Also used in those industries where quantitative requirement of the colouring matter is to be kept minimum.

     Caramel – Type IV
     Ammonia Sulfite  Process

     403
     Equivalent to
     E150 D

    Made from Hydrol. It has Low Ash content of Less than 2.0 % w/w. It is slight viscous and its shelf life is not guranteed beyond 3 months. Rest all properties are same as 401.

     

    All the Caramels pass to their respective specifications given under IS 4467:1996 with respect to their types. Only special salient features are mentioned here. Further please note that Except Type I & II all Caramels  pass for Acid stability test as mentioned in BPC. Type II Caramels are Electropositive while Type IV Caramels are Electronegative. Type I & II Caramels are Amphoteric and acid instable.

    In addition to the above grades, we can manufacture a variation of some of the properties as per customer requirements, for which you have to send us your specifications for study at our end and work out possibility of its manufacture. Of course the rate would be naturally be different for such variant.

    Caramel Natural food colour comes in liquid form.
    Packing size: 1Kg, 6Kg, 12Kg, 45Kg, 50Kg.
    Product Range: Type !, II, III, IV

    50 Kg Package size is available on REQUEST.

    All Courses

     

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