Solubility, caramel

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. 

Orange shades are realized with lipophilic natural colorants like paprika oleo-resin, P-carotene, and canthaxanthin after previous emulsification to yield water-dispersible forms. Yellow shades can be achieved using turmeric as a water-soluble solution, but the solution is light sensitive. To maintain constant color, 3 to 6 ppm of P-carotene may be added. Stable brown coloration is obtained from caramel a concentrated syrup is easily incorporated, well flavored and stable in creams. ... 

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. 

Furfural is a liquid with a pungent almond-like odor. It is found in food items as a natural product. It is soluble in water to the extent of 86 g 1 at room temperature and the log of its octanol/water partition coefficient is 0.41 indicating that it is more soluble in water than in lipophilic solvents. It has a caramel-like taste and boils at 162°C. As a liquid, its density is 1.16 at room temperature but its vapor density is 3.3, causing it to settle in low places during an environmental release. Its odor threshold is somewhere between 0.024 and 20 mg m ... 

When the caramels are pulled and air is incorporated into the candy mass, flavourings resistant to oxidation are required. The most popular taste directions are caramel, cream, butter, coffee, cocoa, vanilla. In the case of products where dairy ingredients and sugars are used, a browning reaction (caramelization) takes place. The flavour type has to harmonize with the inherent flavour of the candy. In caramels with a fruity taste, oil-soluble fruit flavourings can be used. Flavour types such as orange, lemon, raspberry, cherry, strawberry, blackcurrant and tropical fruits are typical. 

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 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. 

In a similar vein, Parliment (33) used reverse phase C18 adsorbents to concentrate and fractionate low levels of volatile organic compounds from dilute aqueous streams. The aqueous phase must be particulate free to prevent fouling of the adsorbent, but soluble solids are not necessarily a problem. For example, a commercial cola beverage containing caramel color, caffeine, phosphoric acid and sweetener was passed over a reverse phase column. Desorption with acetone produced an aroma concentrate which could be analyzed by gas chromatography. 

The major precursors in meat flavors are die water-soluble components such as carbohydrates, nucleotides, thiamine, peptides, amino acids, and the lipids, and Maillard reaction and lipid oxidation are the main reactions that convert these precursors in aroma volatiles. The thermal decomposition of amino acids and peptides, and the caramelization of sugars normally require temperatures over 150C for aroma generation. Such temperatures are higher than those normally encountered in meat cooking. During cooking of meat, thermal oxidation of lipids results in the formation of many volatile compounds. The oxidative breakdown of acyl lipids involve a free radical mechanism and the formation of... 

Properties—Caramel is found in commerce as a concentrated solution or in solid masses or in powder as coffee essence. The solid forms an amorphous, reddish brown, brittle mass which is porous aud highly deliquescent. It is completely soluble in water and partly soluble in alcohol. It has a bitter taste due to the presence of assamar, and is not fermented by yeast. Its melting-point is about 135° C. It reduces the salts of the heavy metals and is precipitated from aqueous solutions by baryta and by neutral lead acetate, as well as by paraldehyde in alcoholic solution. 

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). 

Caramelan was described as a brown, brittle, deliquescent solid having a bitter taste. It preponderates among the products of caramelization if this process is conducted until a 12% loss of weight is achieved. At this stage, water is the sole, volatile product. Caramelan melts at 138° (Ref. 81), 136° (Ref. 82), 144° (Ref. 83), and is readily water-soluble. Caramelen is a brown substance, much darker than caramelan, and not deliquescent. It melts at... 

Solubility in water is also a necessary property of caramels. There seems to be a relationship between the solubility and the viscosity. Usually, the less viscous caramels dissolve the more readily. Simultaneously, they have greater color stability, shelf life, and retention of complete solubility. Such caramels are handled with a minimum of waste and effort. Lessening of the viscosity of caramels is the task of producers. Thus, some caramels have the same content of solids, and specific gravity (usually 1.315 to 1.345), as others, but flow more freely and are more stable. 

Studies have been made of the influence of y-radiation on starch, and it was found that depolymerization takes place, and water-soluble dextrins are formed, but the aim of those studies was not connected with the preparation of syrups for caramelization. "However, nonenzymic browning can be induced by y-radiation. In such cases, the formation of melanoi-dins from sugars and amino acids competes with reaction of both types of reagent with hydroxyl radicals produced from water, the reaction medium. ... 

It is also called sucrose. It consists of colourless monoclinic crystals specific gravity 1.558 softened like wheat-gluten at 160°C and caramelized at 200°C. Cane sugar contains about 1% moisture and at high humidity absorbs more moisture and at last dissolves to a liquid state. Easily soluble in water dissolves in an amount of water of 1/3 of the weight of the sugar. Insoluble in alcohol or acetone. When it comes in contact with heated potassium chlorate, it reacts with the chlorate... 

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