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Spray Dried Caramel Powder

Product Specificaton
Product Spray Dried Caramel Powder
Product Description
Caramel powder is spray dried using liquid caramel III /IV in accordance with Good Manufacturing Practices.
A) Organoleptic Evalution Standard Test Method
Appearance
Caramel dark brown powder free fromhard lumps & extraneous matter.
QC\MOA\SE-001
Taste and Odor Bitter taste with burnt sugar odor QC\MOA\SE-001
Color Caramel dark brown QC\MOA\SE-001
B) Physico - Chemical Specification Standard Test Method
L.O.D. (at 105 deg. C for 6 hrs) 4.0 % (max) QC\MOA\C-001
Sulphated Ash 3.0 % (max) QC\MOA\C-005
Ammoniacal nitrogen 0.5 % (max) QC\MOA\C-011
pH of 10 % solution 3 to 4 QC\MOA\C-022
Phosphoric acid No ppt QC\MOA\C-015
Particle Size
Pass through 40 # screen with max 2 % retention on screen.
QC\MOA\C-009
Solubility Miscrible with water in all propertions QC\MOA\SE-005
Color 0.125 - 0.175 (0.1 % w/v at 620 nm) QC\MOA\C-014
C) Microbiological Specification Standard Test Method
Total Plate Count (cfu/g) 10,000 (max) QC\MOA\M-001
Coliforms Absent in 1g QC\MOA\M-003
Yeast and Mould Count (cfc/g) 100 (max) QC\MOA\M-002
Salmonella Absent in 25 g QC\MOA\M-005
Ingredients Liquid Caramel III / IV, maltodextrin & anticaking agent.
Reconstitution
Reconstitute back to normal consistency add 5 parts of water to one part of powder by making a smooth paste with small portion of water .Use blender for better results.
Application
Caramel powder can be used as color in beverages, breweries, bakery products, confectionery products, pharmaceuticals & nutraceutical products.
Shelf Life
Recommended use of product is within one year of manufacturing.
Storage
In order to maintain product freshness, store in a cool dry place and reclose partially emitted package promptly after use.
Packaging
2 x 7.5 kgs in triple laminated aluminum foil bags with additional polyethylene bag & corrugated box.