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Caramel chemical nature

Caramels, chemical nature, 222-223 Carbohydrates definition, 49-50 medical uses, 10... [Pg.483]

The treatment of sucrose with anhydrous HF89 results in the formation of a complex mixture of pseudooligo- and poly-saccharides up to dp 14, which were detected by fast-atom-bombardment mass spectrometry (FABMS). Some of the smaller products were isolated and identified by comparison with the known compounds prepared86 88 a-D-Fru/-1,2 2,1 -p-D-Fru/j (1), either free or variously glucosylated, was a major product, and this is in accord with the known stability of the compound. The mechanism of formation of the products in the case of sucrose involves preliminary condensation of two fructose residues. The resultant dianhydride is then glucosylated by glucopyranosyl cation.89 The characterization of this type of compound was an important step because it has permitted an increased understanding of the chemical nature of caramels. [Pg.221]

The chemical nature of caramel depends on the conditions of the carame-lization and the source, at least in the terminal period of their processing. [Pg.237]

Exempt colorants are made up of a wide variety of organic and inorganic compounds representing the animal, vegetable, and mineral kingdoms. Some, like -carotene and 2inc oxide, are essentially pure factory-produced chemicals of definite and known composition. Others, including annatto extract, cochineal extract, caramel, and beet powder are mixtures obtained from natural sources and have somewhat indefinite compositions. [Pg.447]

The classification of food colorants on a chemical basis is also not always clear. Although Proudlove (1994) and DeMann (1980) agree on three chemical classes for natural food colorants that is, isoprenoid derivatives, tetrapyrrole derivatives and benzopyran derivatives, DeMann (1980) also includes a fourth group called artefacts to include the melanoidins and caramels. Table 7.1 shows the classification based on chemical stmcture, the fourth group artefacts has been included as this is relevant to the discussion of chemical stmcture and light absorption. Table 7.1 also includes the names used by Dalzell (1997) in her classification. [Pg.147]

Nishimura and Mihara (1990) investigated 2-hydroxy-2-cyclopenten-l-ones in a steam-distilled coffee extract and identified ten compounds of this class, seven of them being reported for the first time in a natural flavor and some even being original chemicals. Procedures used for their syntheses are described. All the 2-hydroxy-2-cyclopenten-l-ones were also identified in a model reaction, when sucrose, the major component of green coffee, was heated with alkali in aqueous solution. Some had been previously found in maple syrup or tobacco. We are reminded that Gianturco et al. (1963) mentioned for the first time the presence of these typical, sweet, caramel-like and burnt compounds in a roasted coffee extract. [Pg.74]

Apart from the derivatives of p-carotene, other pigments are the anthocyanins, the chlorophylls, cochineal, the betalaines, turmeric, caramel and riboflavin. In this account the historical background in brief, the chemistry of these pigments, their extraction from natural sources and their synthesis will be discussed. The present permitted natural substances and nature-identical synthetic materials (also described by the Food and Drugs Administration, the FDA, as colorants exempt from certification ) is quite small in number. Reference is also made to colourants no longer listed but which have an historical organic chemical significance such as for example brazilin and its relative haematoxylin. [Pg.720]


See other pages where Caramel chemical nature is mentioned: [Pg.79]    [Pg.207]    [Pg.222]    [Pg.203]    [Pg.237]    [Pg.285]    [Pg.585]    [Pg.14]    [Pg.217]    [Pg.64]    [Pg.355]    [Pg.49]    [Pg.51]    [Pg.66]    [Pg.4]    [Pg.147]    [Pg.56]    [Pg.68]    [Pg.214]    [Pg.1530]   


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