Caramel standardization

In a report, Hellwig and coworkers attempted to standardize particular types of caramel by means of the following tests (a) with citric acid, (b) solubility in 65% (v ) ethanol, and (c) the Lassaigne test (see Table 11). They also presented gel-permeation (g. p.) chromatograms (size exclusion chromatography) of various types of caramel. Values of for zones on the chromatograms evidently characteristic for the caramels studied are attributable to color components of caramel. These studies were directed to caramels standardized by ITCA. They allow division of these caramels into ten types and into further subtypes (see Table III). 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

A systematic study was carried out using in parallel 50 standard solutions for each concentration of three natural colorants (curcumin, carminic acid, and caramel as yellow, red, and brown, respectively). No false positive results for synthetics were obtained up to concentrations of 15 and 20 ng/ml for natural red and yellow colorants, respectively, or 110 ng/ml for natural brown colorant. The concentrations have to be high enough to prove that the screening method is able to accurately discriminate natural and synthetic colorants. To make a clear interpretation of the quantitative UV-Vis spectrum, linear regression analysis was used. Quantitative UV-Vis analysis of a dye ° can be calculated according to the following formula ... 

Standards and Controls. In all experiments, the 85 g standard patties were made from freshly ground top round steaks (excess fat trimmed) and immediately frozen in covered glass petri plates until the day of the assay. The fat content was routinely from 4-5%, determined by the method of Koniecko (57). The standards generally had relatively low values for hexanal, total volatiles (TV) and TEARS, and low intensity values for painty (PTY), cardboardy (CED), sour (SUR) and bitter (ETR). These results indicated the absence of lipid oxidation and no formation of off-flavors. As expected, the desirable flavor notes, cooked beef/brothy (CEE), beefy/meaty (EM), brothy (ERO), browned/caramel (ERC) and sweet (SWT) had high intensity values. 

These tests are calculated on an equivalent color basis that permits the values to be expressed in terms of a Caramel having a color intensity standardized to 0.1 a.u. 

An example of the application of the CIE system for color description is shown in Figure 6-7. The curved, dotted line originating from C represents the locus of the chromaticity coordinates of caramel and glycerol solutions. The chromaticity coordinates of maple syrup and honey follow the same locus. Three triangles on this curve represent the chromaticity coordinates of U.S. Department of Agriculture (USDA) glass color standards for... 

Besides standard Py-GC/MS, a faster procedure to identify the type of caramel color using a pyrolytic step has been developed [4,4a] using comparisons of cumulative mass spectra (see also Section 5.3). These were generated by adding the spectra obtained from a Curie point Py-GC/MS analysis. 

The WHO/FAO Joint Expert Committee on Food Additives - distinguishes three general kinds of caramel ( / caramel color plain, (2) caramel color, ammonia process, and (3) caramel color, ammonium sulfite process. Both the European Technical Caramel Association (EUTECA) and the International Technical Caramel Association (ITCA) have standardized the properties of four classes and ten types of caramels they are given in Table I. The content of heavy metals cannot exceed values reported in the footnote to that Table. 

The standardization of ammonia caramek presents a special task. In the course of the manufacture of caramek in the presence of ammonia and ammonium compounds, 4(S)-methylimidazole is formed, and it is neurotoxic. Its content " in caramel is limited by the Food Laws of several countries (for instance, in Austria and the United Kingdom ) and by the WHO r jdations (see also articles by Thier and Wood ). (The specification and analysis of ammonia caramek manufactured in the United... 

The above methodology proved very successful for accessing pure standards of DFAs 5, 7, 10, and 14, which are among the most abundant DFAs in kinetic mixtures of diastereomers as well as in caramel. It is, however, intrinsically limited to compounds having identical ring size at both monosaccharide moieties. Moreover, the di-p-D-fructofuranose l,2 2,l -dianhydride isomer 12 remained elusive. 

The use of phenyl p-o-glucopyranoside as internal standard and authentic samples of DFAs obtained by synthesis allowed determination of the corresponding response factors for quantitative analysis. The relative abundance of DFA diaster-eomers in a D-fructose caramel obtained by heating a concentrated solution of sucrose in the presence of 10% citric acid was found to correspond to a kinetic distribution, the ot-D-fructofuranose p-o-fructofuranose l,2 2,l -dianhydride 10 being the major component in the mixture (Fig. 4). 

Fig. 4 GC chromatogram of a classical aromatic sucrose caramel after oximation-trimethylsilyla-tion. Peak assignment corresponds to structures in Fig. 1. Internal standard (I.S.) is phenyl [I-D-glucopyranoside. See [85] for chromatographical conditions...

Standard Tint Paper.—A solution of caramel in water is made of such concentration that when diluted one hundred times (10 c.c. made up to 1 litre) the tint of this diluted solution equals the tint produced by the Nessler test in 100 c.c. water containing. 000075 grm. of ammonia, or. 00023505 grm. AmCl. With this caramel solution lines are drawn on strips of white filter paper (previously well washed with distilled water, to remove traces of bleaching matter, and dried) by means of a quill pen. When the marks thus produced are dry, the paper is cut into pieces of the same size as the test paper previously described, in such a way that each piece has a brown line across it near the middle of its length, and only such strips are preserved in which the brown line has a breadth varying from 1 2 mm. to 1 mm. (1/50 of an inch to 1/25 of an inch). 

Molded black or brown opaque handles for cookware have been familiar applications. Also used as a caramel colored impregnating plastics for wood or cloth laminates, and (with reinforcement) for brake linings and many under-the-hood automotive electrical components since the 1940s. Standard phenolics usually have wood flour filler. 

As described above, foods that contained caramel or anthocyanins, for which the identification of gardenia yellow was impossible by the analytical method using crocin as an indicator due to the appearance of interfering spots at the same positions as the spots of crocin on the C18 TLC plates, were analyzed by the present method. As shown in Fig. 4 (left), crocetin appeared as a clear spot on the plate, and the shape and Rf value of the spot were in close agreement with those of the standard preparation. Hence, gardenia yellow can be identified using crocetin as the indicator. 

Crude, extracts, and oils. Currently there are no standards for ginseng. Powdered ginseng and ginseng extracts should be tested for ginsenosides and ginseng polysaccharides, as well as diluents such as dextrose, lactose, com symp, and caramel. Chromatographic methods are available and can be used." ... 

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