Home » Food Additives » AMARANTH
Name –
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AMARANTH
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Revision No –
|
00
|
---|---|---|---|
Classification
|
E123 /C.I. FOOD RED -9 /C.I. No. 16185 /C.I.ACID RED#27/BORDEAUX -S
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Effective Date –
|
01/01/2002
|
No.
|
Characteristic
|
Requirement
|
---|---|---|
|
DESCRIPTION
|
REDDISH BROWN POWDER
|
1
|
Total colour/Assay, percent by Mass, min.
|
85.00
|
2
|
Water-insoluble matter, percent by mass, Max.
|
00.20
|
3
|
Combined ether extracts, percent by mass, Max.
|
00.20
|
4
|
Subsidiary dyes, percent by mass, Max.
|
02.00
|
5
|
Dye intermediates, percent by mass, max.O- Sulfo – BenzaldehydeN’-N’- Ethyl benzyl aniline 3- sulfonic acidLeuco base
|
00.50
|
6
|
Unsulfonated primary aromatic amine (calculated as aniline) percent by mass, max.
|
00.01
|
7
|
Lead, mg/kg, Max.
|
10.00
|
8
|
Arsenic, mg/kg, Max.
|
03.00
|
9
|
Heavy metals, (as pb) mg/kg, max
|
40.00
|
10
|
Mercury, mg/kg, Max.
|
01.00
|
11
|
Cadmium, mg/kg, Max
|
01.00
|
Application: Amaranth can be used to color a variety of foods and beverages, including confectionery products, desserts, cereals, bakery products, dairy products, sausages, and snack foods.
Vinayak Ingredients (INDIA) Pvt. Ltd. has over 40 years of experience in delivering high-quality Food Additives. We focus and manufacture products obtained from Natural sources such as Natural Colors, Spray-dried Fruit and Vegetable Powders & Natural Extracts which are eco-friendly and environmentally sustainable.