Brown HT

A warm red-brown colour (155) with excellent heat stability, ideal for bakery and dairy as a base for chocolate colours. It is available in both lake and dye forms. Your Hawkins Watts technical team can support compliance to FSANZ limited application and maximum level permissions.

Stability (1=Poor, 5=Excellent)

Light5
Heat
100°C5
200°C5
Alkali4
Fruit Acids (Citric / Tartaric)4
Preservatives
Benzoic Acid5
Sulphur Dioxide4

Structural Formula

Chocolate Brown HT Structure