; Red Color SDP 1220MTM ; Cochineal Extract for meat products (ham & sausages)
Description
The colouring principle of "Red Color SDP 1220M?" is that Carminic acid, which is obtained from cocci insect (Coccus cacti L.). Being somewhat blue-red in shade and stable in the presence SO2 it is ideally suited for use in sausages and other comminuted meat products.
The product is freely soluble in water, and may be added to the aqueous phase during a food processing.
Chemical Characteristic
Ingredients Statement :
- Carminic Acid : EEC No. E120, INS No. 120, CAS No. 1390-65-4
- Starbilizer
Color fastness :
Light very good
Heat very good
Oxygen good
Sensitive to the pH
(Acid : Reddish Orange, Alkali : Purple Red)
Specification
| Appearance | Red Powder |
| Color hue | Rose - Red |
| Carminic acid content | Min. 2.0 % |
| Arsenic (as As) | Max. 1.3 ppm |
| Heavy metals | Max. 10 ppm |
| Salmonella | absent |
| pH (1% solution) | 2.9 ~ 3.1 |
| Methyl Alcohol | Max. 150 ppm |
Recommended Usage / Applications
2.5 ∼ 6g/kg (meat and processed fish products)
Add it to aqueous phase slowly during food processing.
Dissolve it in 10 parts water and add to raw materials
Storage
The product shall be stored in a clean, dry & cool area protected from exposure to moisture, foreign odors and other contaminants.
Shelf-Life
Within 12 months from the date of manufacturing.
Packaging
1 kg , 5 kg in Aluminum bag.
