Syrup color

Color one-quarter cup of corn syrup red by stirring one drop of red food coloring into the syrup. Color one-quarter cup of water blue with one drop of blue food coloring. 

Syrup color is determined by spectrophotometric light transmittance at 560 nm (Fig. 4.9). Syrup must meet (or exceed) a certain cut-off level in... 

The color is often added as a powder during the syrup manufacturing process either by itself or in a mixture with other dry ingredients. The color can also be mixed with the Hquid flavor concentrate. All colors must be tested and released by the FDA. 

A final example of application and process layout is shown in Figure 15. In this example the process relies on activated carbon to remove color bodies from a recycled glucose intermediary prior to use in the production of confectionary. The glucose containing the color taint must be mildly heated (to about 70° C), so that the normally solid product becomes less viscous and easier to pump. The syrup is... 

To a solution of 80 mg of 1-(/3-D-arabinofuranosyl)-2-thiocytosine in 12 ml of water is added dropwise 3 ml of a 1 M bromine solution in carbon tetrachloride. At this point the color of the bromine persists for about 2-3 minutes after each addition. The unreacted bromine is blown off with a stream of nitrogen, and the reaction mixture is concentrated to a syrup in vacuo using a bath temperature less than 50°C. The residue is evaporated three times with 10 ml portions of ethanol, whereupon it crystallizes. The product is triturated with cold ethanol and with ether to obtain 17 mg of 2,2 -anhydro-1 -(/3-D-arabinofuranosyl)cytosine hydrobromide, MP 240°C (dec.). 

Caramel color is added to baked goods, poultry, and milk (to give it an eggnog color), and to malt vinegars, canned meats, syrups, and soups, stews, and gravies. 

The color stability of strawberry syrup with or without fortification with anthocyanins from black currants (cyanidin and delphinidin 3-glucosides and 3-rutino-sides) and/or AA with levels equivalent to those existing in black currant syrup was investigated. Black currant-fortified strawberry anthocyanins showed higher stability the addition of AA diminished stability. ... 

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... 

French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. 

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. ... 

Colorants must be introduced into the coating syrups during production of pan-coated candies. Water-soluble colorants may be used but lake pigments as dispersions are preferred. Pan-coated candies require higher concentrations of colorants than jellies or creams they require 30 to 60 coatings of colored syrup. ... 

Boivan-Loiseau A process for purifying cane sugar. Calcium hydroxide is added to the syrup, and carbon dioxide passed through it. The precipitated calcium carbonate removes some of the coloring impurities. 

Talafloc A process for decolorizing cane sugar syrup by precipitating the coloring impurities with a long-chain quaternary ammonium salt. Invented in 1967 by M. C. Bennett at Tate and Lyle, United Kingdom. 

Pseudoephedrine hydrochloride in syrup formulations has been analyzed by colorimetry. Pseudoephedrine forms a stable blue-colored chelate with cupric sulfate at pH 12.5. The complex has a maximum absorbance at 500 nm. The complex is extracted from an aqueous layer with 1-pentanol. Interfering substances such as glycerine and sugars normally found in syrup formulations, which form complexes with cupric sulfate, are not extracted into 1-pentanol.21... 

Elixirs are clear oral solutions in which the vehicle is a hydroalcoholic mixture containing potent or nauseating drugs. Elixirs are pleasantly flavored and attractively colored. The presence of hydroalcoholic vehicle in an elixir makes it possible to include both water-soluble and alcohol-soluble substances in solution. In comparison to syrups, elixirs are less sweet and less viscous because of lower sugar content. From the manufacturing aspects and from the stability standpoint, elixirs are favored over syrups. 

Carbon black is derived from vegetable material, usually peat, by complete combustion to residual carbon. The particle size is very small, usually less than 5 /rm, and consequently is very difficult to handle. It is usually sold to the food industry in the form of a viscous paste in a glucose syrup. Carbon black is very stable and technologically a very effective colorant. It is widely used in Europe and other countries in confectionery. 

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