Ameliorating the Flavors,Enriching the Food
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Receive
QUOTES from Suppliers for FREE| No. | Molecular Description | Composition |
| 1) | Total colour/Assay, percent by Mass, min. | 85 |
| 2) | Water-insoluble matter, percent by mass, Max. | 0.2 |
| 3) | Combined ether extracts, percent by mass, Max. | 0.2 |
| 4) | Subsidiary dyes, percent by mass, Max. | 3 |
| 5) | Dye intermediates, percent by mass, max. O- Sulfo - Benzaldehyde N'-N'- Ethyl benzy aniline 3- sulfonic acid Leuco base |
0.5 |
| 6) | Unsulfonated primary aromatic amine (calculated as aniline) percent by mass, max. |
0.01 |
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