Caramel isoelectric points

A good caramel should contain colloidal particles, which do not precipitate under storage, and this also applies to the products improved by addition of such a caramel. For this reason, the process must be strictly controlled, as, otherwise, particles of caramel can lose their micellar character, and this is followed by their precipitation. In order to prepare a good caramel, the isoelectric point should be adjusted at the beginning of the process. It should be kept in mind that any change of isoelectric point of caramel during the process is quite complicated, and not always successful. ... 

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