Caramel properties

The oldest way to produce caramel is by heating sucrose in an open pan, a process named caramelization. Food applications require improvement in caramel properties such as tinctorial power, stability, and compatibility with food. Caramels are produced in industry by controlled heating of a rich carbohydrate source in the presence of certain reactants. Carbohydrate sources must be rich in glucose because caramelization occurs only through the monosaccharide. Several carbohydrate sources can be used glucose, sucrose, com, wheat, and tapioca hydrolysates. The carbohydrate is added to a reaction vessel at 50°C and then heated to temperatures higher than 100°C. Different reactants such as acids, alkalis, salts, ammonium salts, and sulfites can be added, depending on the type of caramel to be obtained (Table 5.2.2). 

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

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... 

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 ... 

According to EU purity criteria, color intensity is defined as the absorbance of a 0.1% (w/v) solution of caramel color solids in water in a 1 cm cell at 610 nm. The color intensity must be 0.01 to 0.12 for class I (E 150a), 0.05 to 0.13 for class II (E 150b), 0.08 to 0.36 for class III (E 150c), and 0.10 to 0.60 for class IV (E 150d). Ammonia caramels show the highest tinctorial power and are most commonly used as food colorants. Class I has the weakest coloring properties and is mostly used as flavor. 

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. 

Commercial caramel is a very complex mixture of heat degraded carbohydrates. In 1980, the JECFA recommended that further information on the chemical properties be obtained in order to establish a suitable classification and specification system. The International Technical Caramel Committee attempted to provide this information and undertook an extensive research program. 

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. 

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

Confections. There are three major specific properties for lecithin in confections emulsification (e.g., caramels), anti-stick/release properties, and viscosity modification (e.g., chocolate) (175). None of these properties stand alone. For example, emulsification in caramels will influence shelf life and texture. In chocolate, viscosity modification will alter production costs and texture of the finished product. 

The confectionery industry utilizes the emulsification, antistick, and viscosity properties of lecithin and benefits from the concurrent effects of shelf-life extension, texture improvement, and decreased production costs (83). A product such as caramel will not blend correctly in the absence of lecithin. Uniform dispersion of fat, aided by lecithin, will decrease stickiness and provide tenderness for ease of cutting. The natural antioxidant properties of lecithin slow the decay of any product in which it is incorporated. Viscosity is very important in the chocolate industry where shape is often a requirement for consumer acceptability. High concentrations of butter, such as cocoa butter, impart high viscosity, which in turn makes... 

The malt, which is rich in colour, is free of amylase it is a good foam builder and is used mainly for the flavouring of malt and bock beers. Light caramel malt is produced through a similar process however, it is dried at a low temperature after starch conversion. It is still enzymatically active, lightly coloured and increases the mouth-feel and foaming properties of beers produced from light malt. 

Properties Cream-colored powder caramel odor. Sltly sol in hot water. 

Properties Colorless, sltly oily liquid coconut, sweet, malty, caramel odor. D 0.997-1.004 20° refr index 1.439-1.445. Misc in ale, fixed oils very sltly sol in water. 

Properties White, crystalline powder characteristic caramel-butterscotch odor and suggestive of a fruity-strawberry aroma in dilute solution. Melting range 160-164C. Slightly soluble in water more soluble in alcohol and propylene glycol. 

Properties Cream-colored powder caramel-like odor. Sol in hot oil or fat, dispersible in warm water. Use Food additive. 

Properties of Sucrose (SECTIONS 366, 368).—(a) Preparation of caramel.—Place about 2 grams of sucrose in a test-tube and heat it for 15 minutes in an oil-bath at 210°. Taste the product and determine if it is soluble in water. 

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