Sugar caramelization

Sweet, boiled sugar, caramel, toffee Chocolate, cocoa... 

Methyl glyoxal has been found in many foods, such as bread ( 3 ), boiled potatoes (4 ), roast turkey (5 ), and tobacco smoke (6 ). It is a well known fact that sugar caramelization produces numerous carbonyls including formaldehyde and methyl glyoxal ( 7). Among... 

The basic solution with 70-75% solid content must be concentrated to a sugar mass of 98-99% solid content. In order to achieve such sugar concentration under atmospheric pressure the cooking temperature should be 145-150°C. At this point a negative phenomenon occurs, namely part of the sugar caramelizes. In order to avoid this normally vacuum or microfilm cookers are used. The vacuum cookers operate at reduced pressure ranging from 50 to 100 millibar, therefore the cooking temperature can be between 130-135°C. 

Product type Vinegar Grape must (%) Added sugars Caramel color (E150a-d) Thickeners... 

Anhydrosugars can be utilized for the synthesis of some derivatives, such as amino sugars and others. Dehydration is the first step of sugar caramelization. Further heating of dehydrated saccharides results in the formation of three subsequent compounds called caramelan, caramelen, and caramelin (Tomasik et al., 1989) ... 

The majority of synthetic food colors are ideal candidates for separation by CE. This is because they commonly contain sulfonic acid or carboxylic acid functional groups that form negatively charged colored ions at alkaline pEI. CE has also been applied to the analysis of natural colors such as caramels, which occur as four distinct classes according to the reactants used during sugar caramelization. CE analysis can be used to identify and quantitate the class of caramel present in a sample. 

Brown Windsor Soap is prepared as above, and coloured either with burnt sugar (caramel) or umher. 

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. 

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. 

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

Couleur, /. color caramel, burnt sugar dark, coarse smalt (pf.) fancy goods, colored goods. 

Sugar alcohols do not brown like sugar, and so they are used when caramelized brown color is not desired. 

In colas, the brown color comes from caramel coloring (burnt sugar). 

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. ... 

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