• Title/Summary/Keyword: caramel color

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Studies on the replacement of raw materials for caramel coloring. - The effects of syrups and catalysts on the properties of Caramel coloring - (Caramel 색소(色素)의 원료대체(原料代替)에 관(關)한 연구(硏究) - 당액(糖液) 및 촉매(觸媒)의 종류(種類)가 Caramel의 성상(性狀)에 미치는 영향(影響) -)

  • Kim, S.Y.;Chang, K.S.
    • Korean Journal of Agricultural Science
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    • v.3 no.1
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    • pp.105-119
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    • 1976
  • Sucrose, glucose, starches hydrolyzates and raw starchy materials hydrolyzates were caramelized using various catalysis and the caramel products were analysed, in order to carry out the basic research for the replacement of caramel coloring. The results obtained were summarized as follows. 1. The caramel which was manufactured by sucrose syrup being pH 3.5 adjusted by sulfuric acid showed strong color intensity and hue as well as good stability in the solutions of table salt, tannin and alcohol. 2. The product caramelized from sucrose syrup being pH 9.5 adjusted by sodium carbonate showed very strong color intensity and black color component, and was quite stable in alcohol solution but not in table salt and tannin solutions. 3. The caramel products made from sucrose syrup using ammonium salts of strong acid like $NH_4Cl$ and $(NH_4)_2SO_4$ as catalyst showed strong color intensity and black color component but hazy apparence in solution of table salt, tannin and alcohol. 4. The product caramelized from glucose syrup being pH 9.5 adjusted by sodium carbonate indicated strong color intensity but weak red color component and was transparent in solution of table salt and alcohol but hazy in tannin solution. 5. In glucose caramel using $NH_4Cl$, $(NH_4)_2SO_4$, $(NH_4)_2CO_3$ and $(NH_4)_2SO_3$ as catalyst, $NH_4Cl$ plot was very weak in color intensity and insufficient in red color component but stable in solution of table salt, tannin and alcohol. In the case of $(NH_4)_2CO_3$, $(NH_4)_2SO_4$ and $(NH_4)_2SO_3$ plots, all products were strong in color intensity but little insufficient in red color component. On the stability in solutions, $(NH_4)_2SO_3$ plot was stable in two solutions expect tannin solution, $(NH_4)_2CO_3$ plot was only stable in alcohol solution and $(NH_4)_2SO_3$ plot was only stable in table salt solution. 6. When the acid hydrolyzed starch syrups without neutralization were caramelized using $(NH_4)_2SO_4$ as catalyst, the potato starch hydrolyzate caramel showed higher in color intensity being similar to its of glucose caramel than sweet potato starch hydrolyzate caramel and corn starch hydrolyzate caramel. 7. Dried sweet potato powder, dried acorns powders, the acorns (from Q. serrata THUNB and Q. acutissima CARR.) powders extracted with water for 7 days and with 50% alcohol solution for 24 hrs were hydrolyzed by sulfuric acid in autoclave at $3.5kg/cm^2$ as pressure for 60 mins, and were caramelized using $(NH_4)_2SO_4$ as catalyst. It was supposed that all of those products were poor quality on color and stability in solutions at the viewpoint of food coloring matter.

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Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

  • Seonmin Lee;Kyung Jo;Seul-Ki-Chan Jeong;Yun-Sang Choi;Samooel Jung
    • Food Science of Animal Resources
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    • v.43 no.5
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    • pp.889-900
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    • 2023
  • In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L*, CIE a*, and CIE b* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced "browning" after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.

Determination of 4-Methylimidazole and 2-Acetyl-4(5)-tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS

  • Kim, Tae Rang;Kim, Su Un;Shin, Young;Kim, Ji Young;Lee, Sang Me;Kim, Jung Hun
    • Preventive Nutrition and Food Science
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    • v.18 no.4
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    • pp.263-268
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    • 2013
  • In this study, the quick HPLC-MS/MS method for the simultaneous separation of 2-acetyl-4(5)-tetrahydroxybuthylimidazole (THI) and 4-(5)-methylimidazole (4-MI) in alkaline medium was used for caramel color and processed foods in Korea. After a simple sample pretreatment, 51 4-MI-labeled samples were positive for 4-MI and 2 also contained THI. The concentration of 4-MI was 260.5~24, $499.3{\mu}g/kg$ in caramel color, less than $LOD{\sim}1,712.5{\mu}g/kg$ in sauce, 1,242.3, $5,972.2{\mu}g/kg$ in balsamic vinegar, $2,118.3{\sim}5,802.4{\mu}g/kg$ in complex seasoning, $82.7{\sim}5,110.6{\mu}g/kg$ in curry, and $29.9{\sim}464.4{\mu}g/kg$ in soft drinks. The recovery rate of 4-MI was 97.1~111.0% in sauce and 81.9~110.0% in powder and that of THI was 83.6{\sim}106.4% in sauce and 61.2{\sim}99.4% in powder. Our results concluded a safe amount of 4-MI and THI compared to the limit of Korea additive code but the processed foods do not have a limit of caramel color and 4-MI in Korea. Therefore, research and monitoring of 4-MI and THI is needed for processed foods in Korea.

A study on the reaction rate of caramel type browning reaction (Caramel형 갈색화 반응속도에 관한 연구)

  • 신민자;안명수
    • Korean journal of food and cookery science
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    • v.15 no.4
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    • pp.363-369
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    • 1999
  • The study was carried out to compare the reaction rate of caramel type browning reaction of xylose(XY), glocose(GL), sucrose(SU), glucose+citric acid(GLCA), glucose+sodiumcitrats(GLSC), glucose+glycine(GLGC) heated at 60, 80, 100, 120 and 140$^{\circ}C$ for 24 hours, respectively. 1. The color intensity (absorbance at 490 nm) of the browning reaction mixtures tends to increase as the browning reaction time gets longer and the browning of reaction temperature gets higher. But the degree of the intensity of SU and GLCA changes very little. 2. The reaction rate constant (K) was increased rapidly above 120$^{\circ}C$ and appeared maximum at 140$^{\circ}C$, especially GLGC (140.25) was the highest. The activation energy (Ea) of sugars. XY had the highest value (124.36 J/mol), while SU the lowest(104.68 J/mol). Mixtures of GLGC was shown to have higher activation energy (144.94 J/mol) than the sugar alone and Q$\_$10/ values of GLGC were 1.68-2.85. 3. The residual amount of reactants such as xylose, glucose, sucrose, citric acid, sodium citrate and glycine in each browning mixture were decreased upon the browning reaction temperature increasing. In the GLCA, GLSC and GLGC browning mixtures, respectively, the residual amounts of glucose were less than those with amino acid, organic acid and their salt.

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Studies on the manufacturing method Korean jelly and caramerization using lycorise (무릇을 이용(利用)한 엿의 제조방법(製造方法)과 cararmel 제법(製法)에 대한 연구(硏究)(식량절약(食糧節約)의 일환책(一環策)으로))

  • Yoo, Gab-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.4 no.1
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    • pp.67-70
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    • 1975
  • Lycorine was removed when lycorise was submerged and aciditied and lycorine was removed completely when the yellow spirit added after lycorise was submerged. A sweet tasts was increased when the wheat gluten has been made with the mixture of lycorise and the yellow spirit, and the viscosity was increased. The color of caramel was fixed completely when the yellow spirit and lycorise were used, simultaneously. The decolorization was not good when only the yellow spirit was used and the quantity of heat and time were saved, and the good color was obtained in the wheat gluten than lavamelization. The caramel obtained from the yellow spirit and lycorise was excellent than sugar.

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Effects of pH, Amino Acids and Hydrolyzed Proteins on Caramelization of Starch Syrup (물엿의 Caramel 반응 중 아미노산과 가수분해 단백질 첨가의 영향)

  • Park, Cheon-Woo;Kang, Kun-Og;Lee, Jung-Kun;Kim, Woo-Jung
    • Applied Biological Chemistry
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    • v.42 no.2
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    • pp.152-155
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    • 1999
  • Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at $110^{\circ}C$ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 nm were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 nm. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When $K_2HPO_4$ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on thee rate were markedly enhanced while the effects of glycine and HVP were rather reduced.

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Effects of catalysts on the Corn Sugar Molasses Caramel color properties (폐당밀(廢糖蜜)카라멜 색소제조시(色素製造時) 첨가제(添加劑)가 색소(色素)의 성장(性狀)에 미치는 영향(影響))

  • Ryu, Beoung-Ho;Lee, Beoung-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.10 no.1
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    • pp.93-101
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    • 1981
  • This study is designed to investigate the properties of caramel color made by corn sugar molasses, a new material. Com sugar refined and then caramelized in the solution of pH 2-10 ranges using catalysts such as ammonium carbonate, glycine and lysine. The control solution are 10% hydrochloric acid and sodium carbonate. The result were as follow; The caramelization showed the intensity of very strong color when added 0.4% ammonium carbonate as a catalyst. Color hue appeared to have the same color hue of the yellow belt and the red belt when compared with standard color hue in alkali, but the samples blue belt in all pH ranges showed a strong color hue than the standard color hue. Also, the stability of tannin, table salt and alcohol was transparent in all pH ranges, but the stability of acid appeared hazy at pH 9-10. In the case of glycine as a catalyst, caramelization showed the intensity of strong color when added 0.8% glycine at pH 9. Color hue showed in the yellow belt, strong in the red belt and very strong in the blue belt in all pH ranges when compared with standard color hue. Stability of tannin, table salt, acid alcohol was quite stable. In the case of lysine as a catalyst, caramelization showed strong color intensity when added 0.4% lysine in pH 9. Stability of tannin, table salt, acid and alcohol was quite stable.

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Changes in color value of salt-fermented fish sauces during fermentation and storage (숙성 및 저장 중 액젓의 색도 변화)

  • IM Yeong Sun;CHOI Yeung Joon;CHO Young Je
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.33 no.5
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    • pp.383-387
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    • 2000
  • To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

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A study on the relations between the color intensity and the antioxidant activity of caramelization products (카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계)

  • 신민자;윤혜현;안명수
    • Korean journal of food and cookery science
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    • v.18 no.6
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    • pp.603-612
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    • 2002
  • The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose+citric acid(GLCA), glucose+sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

Quality Characteristics of Yaksik Prepared by Different Methods (제조방법에 따른 약식의 품질 특성)

  • 김종군;김주숙
    • Korean journal of food and cookery science
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    • v.16 no.5
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    • pp.453-459
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    • 2000
  • Quality characteristics of Yaksik prepared with glutinuous rice soaked for different time lengths were investigated. Moisture contents increased with the increment of soaking time. In Hunter's color value, the lightness decreased and redness and yellowness increased by the increment of soaking time. Samples prepared with a commercial formula showed increased red and yellow colors due to the addition of caramel sauce. The firmness decreased with the increment of soaking time during storage. However, the samples prepared with 2 hr-soaking were retrograded rapidly. In peroxide value, there were no differences among samples. In microbiological evaluation, samples prepared with a commercial formula had prolonged shelf lives probably due to the preservatives contained. Samples prepared with 6 hr-soaking showed the highest score in sensory evaluation.

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