Caramel types

Numerous CE separations have been published for synthetic colours, sweeteners and preservatives (Frazier et al., 2000a Sadecka and Polonsky, 2000 Frazier et al., 2000b). A rapid CZE separation with diode array detection for six common synthetic food dyes in beverages, jellies and symps was described by Perez-Urquiza and Beltran (2000). Kuo et al. (1998) separated eight colours within 10 minutes using a pH 9.5 borax-NaOH buffer containing 5 mM /3-cyclodextrin. This latter method was suitable for separation of synthetic food colours in ice-cream bars and fmit soda drinks with very limited sample preparation. However the procedure was not validated for quantitative analysis. A review of natural colours and pigments analysis was made by Watanabe and Terabe (2000). Da Costa et al. (2000) reviewed the analysis of anthocyanin colours by CE and HPLC but concluded that the latter technique is more robust and applicable to complex sample types. Caramel type IV in soft drinks was identified and quantified by CE (Royle et al., 1998). 

In general, microwave cake appeared to lack many of the nutty, brown, and caramel-type aromas observed in the conventional cake and was in fact more similar to the batter. Table 2 summarizes the predominant aranas noted from each extract in decreasing order. The predominant aromas in both batter and microwave cake were green vegetable notes. Brown, caramel, and potato notes were observed less frequently. The conventional cake profile contained more brown, caramel notes followed by butter, cucumber, potato, and finally, green vegetable aromas. 

Hydroxy-5-methyl-3(2H)-furanone (norfuraneol) is an important contributor to cooked beef flavour, although it has a caramel-type odour. It can be obtained by heating xylose, ribose, or ribose-phosphate with amine salts. It is thought to be formed by 2,3-enolisation, probably as in Scheme 3.1. 

Concerning the fuel cladding contairunent barrier, special mention must be made of the high-temperature ceramic cladding used with TRISO coated-particle fuel diat provides excellent containment behaviour in hi temperature gas cooled reactors, even though fuel based on this principle is not presently plicable to PWRs. A similar subdivision of the fuel cladding containment is found in die CARAMEL-type [7] fuel plates used in certain French research reactors. 

The treatment of sucrose with anhydrous HF89 results in the formation of a complex mixture of pseudooligo- and poly-saccharides up to dp 14, which were detected by fast-atom-bombardment mass spectrometry (FABMS). Some of the smaller products were isolated and identified by comparison with the known compounds prepared86 88 a-D-Fru/-1,2 2,1 -p-D-Fru/j (1), either free or variously glucosylated, was a major product, and this is in accord with the known stability of the compound. The mechanism of formation of the products in the case of sucrose involves preliminary condensation of two fructose residues. The resultant dianhydride is then glucosylated by glucopyranosyl cation.89 The characterization of this type of compound was an important step because it has permitted an increased understanding of the chemical nature of caramels. 

Caramel colors, liquid forms S.S Type IV, E 150d CU = 115 to 120 Ammonia sulfite Brown Carbonated drinks, candies, baked goods, syrups, pet foods... 

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). 

GC/MS. A large number of DFAs were identified but their compositions and amounts depend on the nature of sugar used for caramelization. Fructose caramel contains the highest amount of DFAs (more than 39% of dry matter), while glucose caramel contains mainly glucobioses. In sucrose caramel, both types of compounds were found in similar proportions. Based on these observations, DAFs are considered suitable tracers for the determination of caramel authenticity. ... 

To assess the use of HPLC and fluorophore assisted carbohydrate gel electrophoresis as a means of profiling caramel colour types III and IV. 

The Problem A box of candy is to contain chocolate covered cherries that cost 5 per pound, nougats that cost 3 per pound, assorted cremes that cost 2 per pound, and caramels that cost 6 per pound. There should be an equal amount (by weight) of the caramels and cherries. You want twice as many nougats as caramels and twice as many cremes as nougats. How much of each type of candy should be used if the box is to cost 4.25 ... 

O Warm-fruity, caramellic-sweet with emphasis on the caramellic note in the dry state, while solutions show a pronounced fruity, jam-like odor of pineapple, strawberry type... 

Depending on the process (acid- or base-catalyzed, leading to aromatic or color caramel) and on the particular sugar substrate (sucrose, fructose), different proportions and types of these molecules can be found.291 Some of the caramel components are similar to those observed when fructose and sucrose react in hydrogen fluoride, notably bisglycosylated difructose dianhydrides.287 341... 

A number of poorly defined terms have been used for distinguishing various types of colorant that may occur in sugar materials. It appears probable that precise spectrophotometry may eventually help to show whether the distinctions which have been made between the various colorants (such as caramels, humin, humic acids, melanoidins, etc.) are justified from this point of view. 

Brandy is added to raise the alcohol content of vermouth to a specified limit. The base wine, brandy, spice extract, and sugar syrup are combined according to a proprietary formula appropriate for each type of vermouth. For Italian vermouths, extracts are prepared by soaking the herbs and spices (7-11 g/L) in highly rectified alcohol ( 85%). For a darker color, after flavoring, caramel may be added. In French vermouth, fewer herbs and spices are used. The spice mixture of (4-8 g/L) is typically infused for flavor development, to avoid the uptake of undesirable herbaceous flavors. 

AT values are thus divided into two major groups flavor components which were found to possess a high AT (greater than 1.0, the value for water), and those with low AT (less than 1.0). High AT components tend to get hotter in the microwave oven and therefore can be used most effectively in "reaction"-type flavors where browning and caramelization is desirable. Conversely, low AT values reflect the reduced heat absorbance of flavor components within the microwave oven. They are less prone to microwave-related "modifications" or "flashing-off" and are therefore likely to have superior flavor retention. Experimental data for chemical combinations, essential oils, and flavor systems will appear in a future publication. 

Likewise, furfural (peak 16, 8.1 minutes) was observed in both microwave and conventionally baked cake, but at a significantly higher level in the latter. Methyl pyrazine (peak 15, 7.8 minutes), furan methanol (peak 17, 9.0 minutes), and acetyl furan (peak 22, 10.9 minutes), were present in the conventional cake samples as were two unidentified compounds (peaks 3 and 9, 3.3 and 5.0 minutes) observed to have buttery, caramel-like aromas. Several other minor peaks were also observed only in the conventional cake. It should be noted that a few nutty, brown, and potato type smells were detected in areas of the conventional cake chromatogram where no peaks were integrated. These aromas suggest the presence of other Maillard compounds in the extract at levels too low for instrumental detection. 

In making the drier sherry-type wines by baking, the shermats are baked with about the sugar content at which they will be marketed. Caramelization of sugar and resultant flavors are an important part of the baked, madeirized odor and flavor of the baked wines. 

Caramel color can be produced from a variety of carbohydrate sources, but usually com sugar syrup is used. Com starch is first hydrolyzed with acid to a DE of 8 to 9, followed by hydrolysis with bacterial a-amylase to a DE of 12 to 14, then with fungal amyloglucosi-dase up to a DE of 90 to 95. Several types of caramel are produced. The largest amount is... 

Caramel in this context means a brown colour that is produced either traditionally by heating sugar or as a very intense product that is made by heating carbohydrate, usually glucose syrup, with ammonia. Caramel colour is the product of the Maillard reaction, i.e. the reaction of a reducing sugar with an amino group. Chemically the colour is a melanoidin - these substances are extremely stable and can be used in any type of confectionery. 

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