Colorants size-exclusion chromatography

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). 

These chemical reactions and tests for caramel are complemented by a group of physical methods based on size-exclusion chromatography. These methods may be applied for the detection of caramel in beverages, beer, and wine. Caramel may be detected in bread and in various slightly colored products from the sugar industry (raw sugar, molasses, sugar syrups, and the like). Spectral methods are most useful for these purposes. 

See also Atomic Absorption Spectrometry Flame Electrothermal. Atomic Emission Spectrometry Inductively Coupled Plasma. Color Measurement. Forensic Sciences Paints, Varnishes, and Lacquers. Gas Chromatography Pyrolysis. Infrared Spectroscopy Industrial Applications. Liquid Chromatography Size-Exclusion. Paints Water-Based. Spectrophotometry Organic Compounds. X-Ray Absorption and Diffraction X-Ray Diffraction - Powder. X-Ray Fluorescence and Emission Wavelength Dispersive X-Ray Fluorescence Energy Dispersive X-Ray Fluorescence. 

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