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Single Strength,Spirit Soluble, Red Tone, Negative caramel colour
Colour Strength: 0.82-0.92
Application: Whiskies, Brandies , Confectionaries, Distillery Industries
ECC No. E150b

Single Strength,Low Sulfite, Positive caramel colour
Colour Strength: 0.170-0.220
Application: Beer, Malted Foods, Soy Sauce, Dairy Products, Protein Drinks
ECC No. E150c

Single Strength, Acid Proof, Negative caramel colour
Colour Strength: 0.200-0.220
Application: Carbonated Beverages, Country Liquor, Rums, Sauces, Confectionery, Pharmaceuticals
ECC No. E150d

http://www.chinafooding.com/Caramel_Color

Yes, its safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

FDA
It is generally recognized as safe (GRAS) when used in accordance with good manufacturing practice. (6)

EFSA
Caramel colours are colouring substances authorised as food additives in European Union (EU) in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives and categorized as “Colours” (7)

Safety revaluation in 2011
After the study on genotoxicity, carcinogenicity, reproductive and developmental toxicity and others, EFSA established a group ADI (acceptable daily intake) of 300 mg/kg body weight/day for four caramel colours (E 150a, E 150b, E 150c, E 150d) and an individual ADI of 100 mg/kg bw/day for E 150c (Class III Ammonia Caramel) due to immunotoxicity of one of its constituent in 2011. (8)

Uses
It is listed in Group II: Food colours authorised at quantum satis. The following food may contain it (9):

Dairy products and analogues
Edible ices
Fruit and vegetables
Confectionery
Cereals and cereal products
Bakery wares
Meat
Fish and fisheries products
Salts, spices, soups, sauces, salads and protein products
Foods intended for particular nutritional uses
Beverages
Ready-to-eat savouries and snacks
Desserts
Food supplements

http://www.chinafooding.com/Caramel_Color

Glucono Delta Lactone as a white crystalline powder, odorless, sweet taste after the first acid, turning on the water, micro-content in ethanol. Glucono Delta Lactone protein can form a sol-gel, and a certain degree of corrosion resistance. Glucono Delta Lactone as a good multi-functional food additive, it is mainly used for protein coagulant, acid agents, bulk agents, preservatives, flavoring agents, adhesives, etc. Glucono Delta Lactone is widely used in food, daily use of chemicals, pharmaceuticals, cosmetics, metal cleaning and organic synthesis. E575 non-toxic to humans, harmless, it is a good stabilizer, coagulants, sour agent and chelating agent.
http://www.chinafooding.com/Glucono_Delta_Lactone

Yes, GDL has been approved as a safe preservative by U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), as well as Joint FAO/WHO Expert Committee on Food Additives (JECFA).

FDA
FDA has affirmed glucono delta lactone is generally recognized as safe (GRAS) as a direct human food ingredient. And it can be used as a curing and pickling agent, leavening agent, pH control agent; and sequestrant in food with no limitation other than current good manufacturing practice. (3)

EFSA
Glucono-delta-lactone (E575) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “Additives other than colours and sweeteners” (4).

Approved uses and usage
GDL is classified in class I with the use level “quantum satis”, which means there is no specific limit in its uses.

The following food may contain it (5):

Mozzarella
Ripened cheese (products), whey cheese
Canned or bottled fruit and vegetables
Fresh (pre-cooked) pasta
Biscuits and rusks for infants and young children
UK Food Standards Agency
Categorized in “Others” (6)

Food Standards Australia New Zealand

It is an approved ingredient in Australia and New Zealand with the code number 575. (7)

JECFA
Function Class: food additives, acidity regulator, raising agent, sequestrant. (8)

Acceptable daily intake: ADI “not specific” set in 1998, also for sodium, calcium, magnesium, potassium salts of gluconate. (9)

http://www.chinafooding.com/Glucono_Delta_Lactone

Potassium Sorbates physical properties:
Potassium Sorbates as a white to light yellow flake-like crystals, crystal grains or crystalline powder, odorless or slight odor, E202-term exposure to air, easy to absorb moisture, oxidation decomposition and discoloration. E202 soluble in water, 67.6g/100ml (20 ℃); 5% salt water, 47.5g/100ml (room temperature); 25% sugar, 51g/100ml (room temperature). Dissolved in propylene glycol, 5.8g/100ml; ethanol, 0.3g/100ml. 1% Potassium Sorbates solution of PH7 ~ 8.
Potassium Sorbates use of:
Currently Potassium Sorbates has been widely used in food, beverages, pickles, tobacco, pharmaceuticals, cosmetics, agricultural products, feed and other industries, the development trend, E202-590-00-1 is still expanding range of applications . Potassium Sorbates preservatives are acidic, near neutral (PH6.0-6.5) the food is still a good antiseptic, and benzoic acid (sodium) and anti-corrosion effect in PH> 4, the effect has decreased significantly, and there bad taste.
Potassium Sorbates corrosion resistance
Potassium Sorbates can effectively inhibit mold, yeast and aerobic bacteria activity, but also to prevent botulism, staphylococcus, salmonella and other harmful micro-organisms grow and reproduce, but the anaerobic bacteria and Bacillus Lactobacillus acidophilus and other beneficial microorganisms almost ineffective, Potassium Sorbates restrain the development of a stronger role than sterilization, so as to achieve effectively extend the shelf life of food, and keep the original flavor of food. Potassium Sorbates preservative effect is of similar products is 5-10 times sodium benzoate.

http://www.chinafooding.com/Potassium_Sorbate