Caramel manufacture

Caramel is unintentionally generated in burnt carbohydrate foods (rice, oatmeal, cornmeal, etc.) and molasses (Kowkabany et al., 1953) it is the source of maple flavor and color in the concentration of maple sap to maple syrup (Stinson and Willits, 1965). In industrial manufacturing, the intended application is taken into account, because reaction conditions help determine the properties of the pyrolysate, e.g., its tinctorial value, water solubility, and alcohol stability. Tinctorial value refers to the absorbance at 560 nm of a 0.1-wt/vol% solution in a 1-cm cell. Tinctorial strength increases with acidity, temperature, and duration of heating. Caramel manufactured above pH 6.3 is biologically unstable and much below pH 3.1, it is a resin. 

Confections. Main appHcations are sugared almonds, caramel, nougat, and sweets. For sugared almonds and caramel, vanillin is mixed into the sugar in the dry phase of the recipe. For nougat. Vanillin is added during the Hquid phase of manufacturing. In sweets, vanillin is added in the form of a 10% ethanol solution. 

W. R. Eichenberger, Caramel Colors Manufacture, Properties, and Food Applications, paper presented at the ACS Meeting, Aug. 29, 1972. 

Caramel color can be made with either positively or negatively charged particles. This allows manufacturers to use negative colloidal caramel in acidic soft drinks, and positive colloidal caramel in beers and soy sauces. Beer has positively charged proteins suspended in it, and soy sauce has a high salt content that requires the more salt-tolerant positive caramel color. 

Mother liquor at 90% dextrose from the first crop of crystals can be concentrated and crystallized in a similar manner to recover an additional crystal crop. Depending on quality, some mother liquor can be partially recycled to the initial crystallization step to increase crystal-phase yield as a single crystal crop. The overall yield depends on the dextrose content of the original hydrolyzate and the extent to which hydrolyzates are refined. The mother liquor from the second crystallization contains less than 80% dextrose. The material is evaporated to 71% solids and sold as hydrol to the tanning and fermentation (qv) industries and for the manufacture of caramel color. 

Although rancidity is a serious defect in market milk, it has also been utilized profitably. Whole milk powder made from lipase-modified milk has generally been accepted by chocolate manufacturers. It is used as a partial replacement for whole milk because it imparts a rich, distinctive flavor to milk chocolate, other chocolate products like fudge, and compound coatings, caramels, toffees, and butter creams (Ziemba 1969). 

This sequence was used to prepare the important flavouring compound Corylone which has, it is claimed, a sweet and powerful spicy-coffee-caramel odour , You may imagine how popular it is with food-additive chemists and this sequence provides a short process for its manufacture. 

Four distinct classes of Caramel can be distinguished by the reactants used in their manufacture and by specific identification tests ... 

Color is important to many foods, both those that are unprocessed and those that are manufactured. Together with flavor and texture, color plays an important role in food acceptability. In addition, color may provide an indication of chemical changes in a food, such as browning and caramelization. For a few clear liquid foods, such as oils and beverages, color is mainly a matter of transmission of light. Other foods are opaque—they derive their color mostly from reflection. 

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

Organic ice cream remains a small proportion of the dairy market. With many upmarket ice creams available for consumers, organic ice cream must be of a premium quality. Ice cream in its basic form is milk, cream, sugar and flavour. Premium ice creams contain many novelties, from ribbons of caramel to chunks of fruit, and conventional ice cream manufacturers use many emulsifiers (which are prohibited in organic production) to create a smooth texture. 

Other colourants in use are sunset yellow (Eiio), another synthetic azo dye, and caramel. Caramel colours are manufactured from sugars and are very widely used. This food colour has caused some concern due to effects in experimental animals, for example the reduction in the number of white blood cells in rats. This may be due to the effects of contaminants at the high doses given which may be enhanced by a reduced intake of vitamin B6 in the diet. Annatto and beta carotene are naturally occurring colourants, but in one study 26 per cent of patients with chronic urticaria were shown to react to annatto. 

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