Caramel composition

Because the information on the caramel composition is of practical importance, several procedures have been proposed for their analysis. One such analytical procedure is Py-GC/MS, which has been used for a rapid classification of caramels. The differentiation can be done based on the nature of the compounds generated by pyrolysis. Using GC/MS analysis [1,3] of the pyrolysates, the nature of the caramel can be obtained from the peak intensities, which vary as shown in Table 11.1.2. 

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. 

R. T. Tinner, "Caramel Coloring— Production, Composition, and Functionahty," Faker s Digest, Apr. 1965. 

The caramelization process can be conducted in open or closed vessels. The mixture obtained is cooled and filtered, and then the pH and specific gravity are adjusted by the addition of acids, alkalis, or water. The chemical composition and properties of caramel colors depend on reactants used and technical conditions such as time, temperature, moisture content, and pressure. During the caramelization... 

The chemical composition of caramel color is not yet fully understood but some compounds identified in the low weight fraction are considered caramel markers. All caramel classes contain 5-hydroxymethyl)-2-furaldehyde (5-HMF). In caramel classes in and TV, 4-methyUmidazole (4-MeI) has been detected, while 2-acetyl-4(5)-tetrahydroxybutylimidazole (THI) was found only in class HI caramel colors. The analysis of five caramel III samples by SPE/HPLC-MS revealed concentrations between 28.3 and 46.8 iglg THI and 73.3 to 187.8 for 4-MeP (see Figure 5.2.3). 

GC/MS. A large number of DFAs were identified but their compositions and amounts depend on the nature of sugar used for caramelization. Fructose caramel contains the highest amount of DFAs (more than 39% of dry matter), while glucose caramel contains mainly glucobioses. In sucrose caramel, both types of compounds were found in similar proportions. Based on these observations, DAFs are considered suitable tracers for the determination of caramel authenticity. ... 

Caramel color is a result of a complex chemical composition. The color properties are characterized by hue index and tinctorial power, calculated via the following formulas ... 

Defaye, K. and Garcia Fernandez, J.M., Protonic and thermal activation of sucrose an the oligosaccaride composition of caramel. Carbohydrate Res., 256, Cl, 1994. Ratsimba, V. et al.. Qualitative and qnantitative evaluation of mono- and disaccharides in D-fructose, D-glucose and sucrose caramels by gas-liquid chromatography-mass spectrometry di-D-fructose dianhydrides as tracers of caramel authenticity, J. Chro-matogr. A, 844, 283, 1999. 

To provide data on the composition and heterogeneity of caramels Class I and IV and to provide test results on concentrated colour and flavour properties. 

The complexity of the mixtures made it impossible to define the chemical composition so the commercial preparations were divided into four groups (Table 8.2) on the basis of a series of sophisticated chemical assay procedures. Caramel colorants must be compatible with the food products in which they are used, which usually means the absence of flocculation and precipitation in the food. These undesirable effects result from charged macromolecular components of caramel which react with the food. Hence the net ionic charge of the caramel macromolecules at the pH of the intended food product is the prime determinant of compatibility. Caramel colorants are used in a variety of foods (Table 8.2) but over 80% of the caramel produced in the US is used to color soft drinks particularly colas and root beers. 

The compound is frequently used in flavor compositions for its caramel note, e.g., in beverages and in confectionery. It is rarely used in perfumery, and then mainly as an intensifier. 

It is used in fruit flavors as well as flavor compositions with caramel, coffee, meat, or bread character. 

Although many routes are known for its synthesis, maltol is still isolated mainly from beechwood tar. It is used in aroma compositions with a caramel note and as a taste intensifier, for example, in fruit flavors (particularly in strawberry flavor compositions). 

Nutrient composition. The nutritional quality of dried citrus pulp may be affected by processing conditions, particularly dehydration temperatures. Pulp dried with dryer exit-stack gas temperatures greater than 143°C shows caramelization or browning. Ammerman et al. (6J and Chapman et al. ( 7) have shown that a... 

J. Defaye and J. M. Garcia-Fernandez, Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel, Carbohydr. Res., 256 (1994) C1-C4. 

Greenshields, R.N. 1973. Caramel—Part 2. Manufacture, composition and properties. Process Biochem. 8, no. 4 17-20. 

Compared to emmental cheese, the aroma of gruyere cheese is more intensely sweaty and less caramel-like [55]. The composition of the key odorants reflects these differences as the concentrations of the caramel-like smelling furanones are lower and that of methylbutyric acid is higher [57, 58[. 

The volatiles detailed in Table 6.43 were identified in French fries prepared in palm oil [78, 79[. The flavour profile of a solution of these compounds in odourless sunflower oil was close to that of the original (Table 6.44). The greatest intensity differences were found for the caramel and malty notes when the model was retrona-sally examined. Variation of the composition of the aroma model indicated the odorants that are essential for the characteristic aroma [79[. An extract of the results is shown in Table 6.45. 

Caramel is the amorphous dark brown coloring material formed by heating saccharides in the presence of selected accelerators. It consists of a mixture of volatile and nonvolatile low-molecular-weight compounds and high molecular compounds. The composition and coloring power of caramel depend on the type of raw material and... 

The quality of a caramel depends on its source as well as on parameters of the process of its manufactirre (see, for instance, an article by Dufresnoy ). On the other hand, studies carried out by Ramaiah and the Agarwals suggested that the qualitative composition of caramel is independent of the sugar used, but is influenced by the method of preparation. This concept was supported by Cemiani. o-Glucose, sucrose, and lactose lose water (see Fig. 

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