Natural Colors
Natural Colors
Natural Colors
Color of food or beverage is one of the first attributes recognized by the senses of the purchaser and consumer of the product. The familiar and pleasant appearance of a host of those products is provided by caramel color.
Caramel colors are amorphous, brown to brownish materials resulting from the carefully controlled heat treatment of food grade carbohydrates in the presence of small amounts of food grade acids, alkalis or salts. This definition is in essential agreement with definitions contained in the U.S. Standard of Identity for Caramel.Code of FederalRegulations, Title 21, Sec. 7385; the monograph on caramel as inFood Chemicals Codex,Fourth Edition, theEEC Regulationson ColoringMatter,and theU.K. Specification for Caramel use in Foodstuffs.
Caramelization has been carried out as long as food has been cooked. Caramel color, sometimes referred to as burnt sugar, first gained commercial importance as an additive in brewery products porter, stout, dark beers and ales and as a colorant for brandy. In 1858, the first known published technical study of caramel authored by M.A. Gelis appeared in a French journal. Since then, other published papers and patents have added to the general knowledge of this product.1
The chemistry of caramelization is complex and difficult to reduce to simple terms. Larger carbohydrate molecules are reduced in size under the influence of acid, heat and pressure. Then a type of condensation or polymerization takes place in which the simple sugars are recombined into larger complex color bodies. These are similar to those found in common foodstuffs such as roasted coffee, broiled meats and baked goods.
Modern caramel color production in heat controlled closed vessels bears little resemblance to the early preparation by heating sugar in a pan. The introduction early in this century of acid stable caramel color types for the soft drink industry was a significant achievement.
Manufacture
The ingredients or raw materials which may be used in the preparation of caramel color in the United States are listed in the Standard of Identity for Caramel (CFR 21, 73.85). The edible carbohydrates are glucose, invert sugar, malt syrup, molasses, sucrose and starch hydrolysates and fractions thereof. Corn starch hydrolysate, that is, corn syrup of high dextrose equivalent is employed most frequently by the caramel color industry.
Certain acids, alkalis and salts as provided by the Standard of Identity may be used as catalysts in amounts consistent with good manufacturing practice to assist caramelization. These acids, alkalis and salts meet Food Chemical Codex specifications.
Caramel color is generally made batchwise in stainless steel reactors equipped with an agitator, heating and cooling coils or jackets of size to contain up to several thousand gallons of liquid sugar. Some types of caramel color are best made in open or atmospheric kettles while other types require closed pressure reactors, capable of up to 70 psi gauge pressure with temperatures up to 320F.
Product lines, pumps, filters, storage tanks and all contact surfaces are preferably made of 316 stainless steel due to the acidic nature of caramel.
Gay Men's Retreats: There Is More To Life Rapid Free Traffic Truth Choosing the Best Among the List Before Closing the Deal Adult Diapers Can Help You Deal with Incontinence Complete Guide To Traffic A sucessão de empresas no direito tributário Is Now A Good Time To Buy? Hypertension Stroke - Severe Hypertension Como Modelar Excelencia Con Pnl Life After Detoxification (Detox) The Certificate Folder Uk Revolution Los 5 Destinos Más Visitados De 2010 What To Do When You Are Sued For A Deficiency Judgment