Poda ya Caramel |8028-89-5
Maelezo ya Bidhaa
Rangi ya caramel ndio kiungo cha rangi ya chakula kinachotumiwa zaidi duniani (kwa uzito).
Vipimo
| KITU | KIWANGO | MATOKEO |
| E 0.1%1CM (610nm) Ukosefu | 0.259-0.285 | 0.262 |
| Mvuto Maalum(25°C) | 1.255-1.270 | 1.260 |
| Mnato(25°C)=< Cps | 8000 | 80 |
| thamani ya PH | 2.7-3.3 | 3.0 |
| Haze Point>= min | 40 | >40 |
| Wakati wa Gelation >=mins | 100 | >100 |
| Uwekaji upya >= saa | 20 | >20 |
| Pointi ya Isoelectric = | 1.0 | <1.0 |
| Mtihani wa Utulivu wa Asidi | Hakuna Ukungu | Hakuna Ukungu |
| Mtihani wa Pombe (50% ya suluhisho la pombe la V/V | Hakuna Ukungu | Hakuna Ukungu |
| Nitrojeni ya Ammoniacal(Kama NH3) =<% | 0.5 | 0.3 |
| Dioksidi ya sulfuri(kama SO2) =<% | 0.1 | 0.025 |
| Jumla ya Nitrojeni(kama N) =<% | 3.3 | 1.2 |
| Jumla ya Sulfuri(kama S) =< % | 3.5 | 1.5 |
| 4-Methyl Imidazole =< mg/kg | 200 | 150 |
| Arseniki(Kama) =< mg/kg | 1.0 | <1.0 |
| Risasi (Kama Pb) =< mg/kg | 2.0 | <2.0 |
| Metali Nzito(Kama Pb) =< mg/kg | 25 | <25 |
| Zebaki(Kama Hg) =< mg/kg | 0.1 | <0.1 |
