Caramel Powder |8028-89-5
Bayanin Samfura
Launin Caramel shine abin da aka fi amfani dashi a duniya (ta nauyi) kayan canza launin abinci.
Ƙayyadaddun bayanai
| ITEM | STANDARD | SAKAMAKO |
| E 0.1% 1CM (610nm) Abun ciki | 0.259-0.285 | 0.262 |
| Takamaiman Nauyi (25°C) | 1.255-1.270 | 1.260 |
| Danko (25°C)=<Cps | 8000 | 80 |
| Farashin PH | 2.7-3.3 | 3.0 |
| Haze Point> = mins | 40 | >40 |
| Lokacin Gelation > = mins | 100 | >100 |
| Resinification > = sa'o'i | 20 | >20 |
| Isoelectric Point = | 1.0 | <1.0 |
| Gwajin Kwanciyar Acid | Babu Haze | Babu Haze |
| Gwajin Barasa(50% V/V maganin barasa | Babu Haze | Babu Haze |
| Nitrogen ammonia (kamar NH3) = < % | 0.5 | 0.3 |
| Sulfur Dioxide (kamar SO2) = < % | 0.1 | 0.025 |
| Jimlar Nitrogen (kamar N) = < % | 3.3 | 1.2 |
| Jimlar Sulfur(as S) = < % | 3.5 | 1.5 |
| 4-Methyl Imidazole =< mg/kg | 200 | 150 |
| Arsenic (Kamar As) = <mg/kg | 1.0 | <1.0 |
| Jagora (Kamar yadda Pb) = <mg/kg | 2.0 | < 2.0 |
| Karfe masu nauyi (Kamar yadda Pb) = <mg/kg | 25 | <25 |
| Mercury (As Hg) = <mg/kg | 0.1 | <0.1 |
