Microbiological Specifications for Caramel Coloring
Caramel, as produced, is essentially a sterile product. Airborne microorganisms do not generally grow on or in caramel unless the caramel is diluted with water. Our Microbiological specifications are as follows:
- Standard Total Plate Count: 200/gram max.
- Total Coliform: None
- Staph: None
- Salmonella: None
- Yeasts: 10/gram max.
- Molds: 10/gram max.