Radish red

Radish red

Specification:

(1) Powder

Color Value E(1%,1cm,580-620nm): 30 - 95

PH: 2 - 4

Loss on Drying(105oC, 3hours): 8%

Ash: < 2%

Lead (as Pb): < 2mg/kg

Arsenic(as As): < 2mg/kg

Total Plate Count: 1,000 cfu/g

Pathogenic Bacteria: Negative

(2) Liquid

Color Value E(1%,1cm,580-620nm): 10 - 40

PH: 2 - 4

Ash: < 1%

Lead (as Pb): < 2mg/kg

Arsenic(as As): < 1mg/kg

Total Plate Count: 1,000 cfu/g

Pathogenic Bacteria: Negative

Applications and Usage Instruction(in compliance with GB2760: Hygienic standards for uses of food additives):

Tonghai Radish Red can be widely used in fruit-flavoured beverages, beverages of fruit and vegetable juice(pulp), semi-solid compound seasonings, frozen drinks(edible ice excluded), candy, cakes, preserved fruits, vinegar, jam, sauce and sauce products, imitation wine.

When use Tonghai Radish Red, dissolve the color with a small amount of water first, and then mix the color solution with food materials.

Usage Reference(in compliance with GB2760: Hygienic standards for uses of food additives):

The amount of usage is according to production needs (no maximum usage limit).

Storage: Sealed, avoid light, store in cool and dry place.

Shelf Life: If the storage condition attains as mentioned above, powder two years from production date, liquid is six months(unopened). Once opened, should seal up again and use within six months(powder)or one month(liquid).