Commercial Preparation

An appropriate amount of carbohydrate is added to a reaction vessel at 50 to 70°C, the temperature is raised to 100°C, and the reactants are added. After appropriate heating the mass is cooled and filtered, and the pH and specific gravity are adjusted with acids, alkalies, or water to meet customer specifications. The carbohydrate hydrolysates may be obtained from sucrose, corn, wheat, and tapioca. High glucose content is desirable because cara-melization only occurs through the monosaccharide. The type and concentration of reactant determines the properties of the caramel colorant. Caramels can be prepared by using carbonates, hydroxides, ammonium compounds, sulfites, and both sulfite and ammonium compounds. There is a direct relationship between reactant concentration and color intensity. Too little produces an under-reacted product, and too much produces a product that is too viscous or even solid.

Vegetarian Food and Cooking

Vegetarian Food and Cooking

Switch To A Vegetarian Diet And Live To Be A 100. Are You Suffering From Weak Bones And Digestive Disorders? Did You Ever Wonder About Why You Feel Restless, Listless Or Anxious Without Any Plausible Reason? The Answer Probably Lies In Your Dietary Habits.

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