Class IV
Williamson’s Caramel Coloring No. 111 is available to meet the demand for an economical way to color a variety of foods. Frequently used in the baking industry, No. 111 also has many other applications, including syrups, soups and gravies.
Specifications
| Color Intensity |
|
145 - 1501 |
| Specific Gravity @ 60°F (15.56°C) |
|
1.315 - 1.325 |
| Baume @ 60°F (15.56°C) |
|
34.7 - 35.6 |
| Wt. per gallon, lbs. @ 60°F (15.56°C) |
|
10.95 - 11.03 |
| pH, as is |
|
3.0 - 3.6 |
| Viscosity, cps @ 68°F (20°C) |
|
Max. 400 |
| Colloidal Charge |
|
Negative |
| Sulfite Level, PPM |
|
Typical 1,1002 |
| Shelf Life |
|
2 year |
- Absorbance of 0.1% w/v solution @ 610 NM through a 1cm square cell on Beckman DBG Spectrophotometer x 1000.
- Maximum Allowed: 1,300ppm as listed in the monograph for caramel color found in the Food Chemicals Codex.
Packed in bulk totes, 55 gallon plastic drums, 5 gallon pails and 4 X 1 gallon case packs.
Produced in accordance with 21CFR73.85 and FCC V.
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