  
The P- 212 Grade Caramel is produced by a carefully controlled heat treatment of food grade carbohydrates with or without acids, alkalies or salts in the presence of ammonium compounds. No sulphite compounds are used.
Beer, Malted Foods, Soy Sauce, Dairy Products, Protein Drinks.
| Tinctorial Power K 0.560 |
: |
0.170 – 0.220 |
| Baume @ 15.5 º C |
: |
35.7 – 36.3 |
| Specific Gravity @ 20 º C |
: |
1.3254 – 1.3327 |
| PH “as is “ |
: |
4.1 – 4.7 |
| Ionic Character (Colloidal Charge) |
: |
Positive |
| Standard Plate Count/g Max. |
: |
200 |
| Yeast/g Max. |
: |
10 |
| Mold/g Max. |
: |
10 |
| E. coli/g (MPN) |
: |
Less than 3 |
| Salmonella/25g |
: |
Negative |
12 Kg Box (1Kg x 12 Nos. ), 24 Kg Box (6 Kgs x 4 Carboys ), 30 Kgs. , 65 Kgs., 270 Kgs., Tanker load
Not to be exposed to direct sun light. To be stored in dry environment below 32 º C.
Though shelf life is two years under the above storage conditions, Good manufacturing practice recommends that product be rotated every year.
Click here to download Material Safety Data Sheet |
