Caramelization

However, the thermal decomposition of carbohydrates between 250 and 1000 has also been studied, and this aspect is of theoretical and practical interest. In this Chapter, the decomposition of saccharides by heat is discussed in two Sections, devoted respectively to caramelization of saccharides and their pyrolysis above 250°. 

Schiweck located possibly the first written note about caramel, in a period preceding the birth of Christ, by the Roman philosopher Seneca in 65 B.C. Probably the first scientific publication on caramel was written by Peligot in 1838, although it was preceded in 1785 by information dealing with another aspect of browning reactions, namely, humic acids resulting from treatment of sugars with mineral acids. As a matter of fact, this is an alternative route to caramel. 

In 1858, in his fundamental work, Gelis described some components (caramelan, caramelen, and caramelin) of caramel from saccharides, and the 

The first studies on the thermolysis of carbohydrates, among them sugars, at temperatures above 250° had already been conducted in 1912, and they have been continued until the present. Thermolysis in the presence of catalysts in an atmosphere of hydrogen produces polyols, but this subject is beyond the scope of this Chapter. 

Caramel is, among others, designed as a food additive or ingredient therefore, its origin and properties are laid down by the Food Laws of various 

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Action of sodium hydroxide. Boil about 0 2 g. of glucose with 5 of 10% NaOH solution the mixture turns yellow, then brown, and emits the odour of caramel. Fructose, maltose, lactose and soluble starch behave similarly sucrose and ordinary starch do not give colorations. 

A flavor is tried at several different levels and in different mediums until the most characteristic one is selected. This is important because the character of a material is known to change quaUty with concentration and environment. For example, anethole, ben2aldehyde, and citral taste different with and without acid. Gamma-decalactone has different characters at different levels of use. -/ fZ-Butyl phenylacetate with acid is strawberry or fmity without acid it is creamy milk chocolate. 2,5-Dimethyl-4-hydroxy-3-(2Fi)-furanone with acid is strawberry without acid it is caramel or meat. 

Gandy. Chocolate is subject to flavor or microbiological change. Inclusions such as nuts and fillings such as caramel are susceptible to water gain or loss. Chocolates, which are stable, are packaged in greaseproof papers and moisture/fat barriers such as polypropylene film (see Chocolate and cocoa). 

Gandy. In confections (1% lecithin) made with oil or fat, lecithin emulsifies and distributes fat ia caramels, nut britties, nougats, etc it also prevents fat separation and gteasiaess. It has a fixative action for flavors (35) (see Flavors and spices). Also, lecithin is an emulsifier and conditioning agent for chewing gum base. 

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. 

Molasses is shipped in dmms, barrels, tank tmcks, tank cars, barges, and sea vessels. Because of high viscosity, molasses must be heated in some situations to facilitate pumping. However, prolonged heating must be avoided to prevent caramelization. 

Food apphcations utilize first and second molasses in baking (bread, cakes, cookies) for the molasses flavor. Molasses is also used in curing of tobacco and meats, in confections such as toffees and caramels, and in baked beans and glazes. 

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. 

Stout. Stout is a very dark beer with a sweet, slightly burned taste and a strong malt flavor. It is heavier than porter and is strongly, hopped. It contains 6.3—8.3% by vol alcohol. Storage time is about six months and fermentation usually occurs in the bottie. Dry and sweet stouts ate brewed using different amounts of black malt, caramel malt, and hops (6). 

Amber or gold mms can be matured in wood barrels three years, though the color in gold mms should not necessarily imply that it was derived from aging. Often the color is achieved by adding caramel color to the product. They are more flavorful than light mm. 

Full-bodied mms are akowed to ferment from 12 to 20 days, often relying on natural or wild fermentation in which the mash is inoculated by the yeast present in the air and starting materials. These mms are twice-distiked in pot stiks to 140—160° proof. Full-bodied mms are often aged from five to seven years in oakbarrels. Caramel color can also be added to give them a darker color. They are produced in Jamaica, Barbados, Martinique, Trinidad, and Guyana. 

Colorants. Colorants are used ia beverages to provide additioaal seasory appeal. Carboaated beverage may coataia some aatural color from the use of aatural flavors or juices but geaerally require additioaal colorants such as caramel or other artificial colors (see Colorants for food, drugs, and COSLffiTICS). 

Conching temperatures range from 55—85°C for sweet chocolate and from 45—55°C for milk chocolate. Higher temperatures are used for milk chocolate if caramel or butterscotch flavors are desired (24). 

Exempt colorants are made up of a wide variety of organic and inorganic compounds representing the animal, vegetable, and mineral kingdoms. Some, like -carotene and 2inc oxide, are essentially pure factory-produced chemicals of definite and known composition. Others, including annatto extract, cochineal extract, caramel, and beet powder are mixtures obtained from natural sources and have somewhat indefinite compositions. 

Caramel. Officially, the color additive caramel is the dark brown Hquid or soHd material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt symp, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

To prepare caramel, com symp and the appropriate reactants are cooked at about 121°C for several hours or until the proper tinctorial power has been obtained. The product is then filtered and stored cool to minimise further caramelization. Often it is dmm- or spray-dried to produce free-flowing powders containing 5% or less moisture (61,62). 

Shades that can be produced using caramel colorants range from deHcate yeUows to reds to the darkest browns. 

R. T. Tinner, "Caramel Coloring— Production, Composition, and Functionahty," Faker s Digest, Apr. 1965. 

R. North, "Add a Pkich of Burnt Sugar for Color," CannerPacker, May 1969. A description of caramel and how it is made and used. 

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

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