Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 4
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- Pages.983-987
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- 1998
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- 0367-6293(pISSN)
Effects of Reaction Conditions for Improvement of Caramelization Rate
Caramel화 반응속도 향상을 위한 반응조건의 영향
- Park, Cheon-Woo (Department of Food Science and Technology, Sejong University) ;
- Kang, Kun-Og (Department of Home Management, Ansung National University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
- Published : 1998.08.01
Abstract
Effects of sugars, temperature, pH and some chemicals on caramelization were investigated for improving of its reaction rates. Among the sugars tested, fructose showed the fastest reaction rate, followed by sucrose, glucose, starch syrup and maltose. As the reaction temperature increased from 80 to
Caramel화 반응에 당의 종류, 온도, pH 및 첨가물질이 미치는 영향을 조사하여 반응속도 향상을 위한 반응조건을 찾고자 하였다. 그 결과 당의 종류로는 fructose가 가장 빠른 반응속도를 보였고 그 다음은 sucrose-glucose-starch syrup-maltose의 순이었다. 반응 온도를