BC-001 Caramel Color

Raw material:

*Glucose from cereal crops.



Process:

*Obtained by reacting pretreated raw material in the presence of special catalyst, flash cooling and filtration.



Characteristics:

*Pretreatment of raw material reduces the content of ash and impurities and increases the content of reducing sugar. Using advanced process control and special catalyst makes the color reaction complete. The colority and brightness of product are incomparably superior to those of foreign and domestic similar type of products.

*Consistent quality.

*Application and characteristics of different types:



1.High colority and coloring power. Realizing the special bright reddish brown color of fermented soy sauce.

2.Medium viscosity, good solubility, high salt tolerance, and consistent quality.

3.Used in soy sauce, vinegar, cooking rice wine, fermented flour paste, cured products.

4.Dosage 2-5%.