Caramel from saccharides

In 1858, in his fundamental work, Gelis described some components (caramelan, caramelen, and caramelin) of caramel from saccharides, and the... 

There is a concern about harm coming from the free radical character of caramels. However, they were proven (Barabasz et al., 1990) to be nonmutagenic. Thermal processing of saccharides and polysaccharides containing foodstuffs... 

The observations from the reactions of amino acids with mono- and di-saccharides have been logically employed for caramelization of molasses. A strong color, stable to tannin, sodium chloride, and alcohol was obtained at pH 9 with glycine or L-lysine as the catalyst. ... 

Lactose (98% of purity) was supplied from Fluka, octa-O-acetyl-lactose was synthesized for the purpose of this paper[ ]. The chemical structures of both investigated saccharides are presented in Fig 1. In order to avoid caramellization of lactose (this disaccharide caramelizes relatively easy) the sample was heated very quickly to its melting point and when whole sample was molten it was supercooled very quickly. Isobaric dielectric measurements at ambient pressure were carried out using a Novo-Control GMBH Alpha dielectric spectrometer (10 -10 Hz). The samples were placed between two stainless steel flat electrodes of the capacitor with gap 0.1 mm. The temperature was controlled by the Novo-Control Quattro system, with use a nitrogen-gas cryostat. Temperature stability of the samples was better than 0.1 K... 

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