Product Description
Assisted by a team of diligent professionals, we are engaged in manufacturing, supplying and exporting Lake Carmoisine. Keeping pace with the industry standards, our offerings are made using aluminum hydroxide and other chemicals, procured from a rich vendor base. A team of our quality experts strictly examines these products on different factors ensuring their defect-free nature. Owing to its compositional accuracy and non-toxic nature, our Lake Carmoisine is ideal for usage in industries like medical, food & beverages, cosmetics and many more.
Striking attributes:
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Soluble in water
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Longer shelf life
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Zero impurity
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Eco-friendly
Other details:
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These Lake Carmoisine, which is a synthetic red azo dye are useful in foods which must be heat treated after fermentation
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Clients can buy these Lake Carmoisine from us at pocket friendly prices.
Uses:
- Marzipan, Swiss roll, jams and preserves
- Sweets, brown sauce, flavored yogurts and packet soups
- Jellies, breadcrumbs and cheesecake mixes, blancmange
| C.I. No. | 14720 |
| FD&C No. | N/A |
| E.E.C No. | E 122 |
| C.I. Food Colour No. | Red 3 |
| C.A.S No. | 53026-69-9 |
| Other Names | e122 aluminium lake, azorubini lacca aluminica, azorubine aluminium lake, azorubine lake, azorubinlack, ext. d & c red no. 10 aluminum lake, lacus aluminii azorubinum, c.i. food red 3 aluninium lake |
| Chemical Name | dialuminum Salt of 2-(4-Sulpho- 1-napthylazo)-1- napthol - 4-sulphonic acid |
Superior Shelf Life and QualityLake Carmoisine is engineered for longevity, featuring a five-year shelf life. When stored in a freezer, it retains its sweet flavor and fragrant profile without compromising its distinctive color. This makes it a reliable option for food manufacturers and suppliers seeking stable preservatives for long-term use.
Distinct Appearance and TasteUnlike many food preservatives, Lake Carmoisine stands out with its deep brown and black coloration, enhancing not just the preservation but also the visual appeal of foods. Its sweet taste and fragrant aroma enhance the overall experience in confections and other culinary creations.
Trusted Source in IndiaWe are a renowned exporter, manufacturer, supplier, and trader of Lake Carmoisine in India, committed to delivering premium products tailored to global and local requirements. Rigorous quality checks guarantee purity and efficacy for safe food industry applications.
FAQs of Lake Carmoisine:
Q: How should Lake Carmoisine be stored to maximize its shelf life?
A: Lake Carmoisine should be stored in a freezer to maintain its quality and extend its shelf life up to five years. This cool environment ensures the preservative remains effective and preserves both its sweet taste and fragrant aroma.
Q: What are the primary benefits of using Lake Carmoisine as a preservative?
A: Lake Carmoisine offers multiple advantages including long shelf life, stable solid form, a sweet and fragrant profile, and distinctive brown and black hues. These attributes make it ideal for preserving and enhancing various food products.
Q: Where is your Lake Carmoisine product manufactured and exported from?
A: Our Lake Carmoisine is produced and supplied from our facilities in India. We cater to both domestic and international markets as a reliable exporter, manufacturer, supplier, and trader.
Q: When should Lake Carmoisine be used in the food production process?
A: Lake Carmoisine is generally added during the mixing or formulation stage in food production. Its solid form allows for easy incorporation into doughs, batters, or mixtures prior to cooking or baking.
Q: What is the process for incorporating Lake Carmoisine into food items?
A: Simply measure the required quantity of Lake Carmoisine and blend it into your food mixture. Ensure even distribution to achieve consistent preservation and coloration throughout the product.
Q: How does Lake Carmoisine affect the aroma and taste of food items?
A: Lake Carmoisine imparts a sweet flavor and a pleasant fragrant aroma to food, complementing both taste and scent without overpowering the original characteristics of the dish.