The effect of spray drying on sucrose-glycine caramel powder preparation

BACKGROUND Caramel is used as food colorant in many parts of the world. However, there have been no studies investigating the effects of spray drying on sucrose and glycine solutions. In this study, model sucrose and glycine solutions at different pH levels (pH 4, 3, 2 and 1) were treated with diffe...

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Veröffentlicht in:	Journal of the science of food and agriculture 2016-05, Vol.96 (7), p.2319-2327
Hauptverfasser:	Huang, Kai, Zhang, Ping-Jun, Hu, Biao, Yu, Shu-Juan
Format:	Artikel
Sprache:	eng
Schlagworte:	Aerosols - chemistry Caramel caramelization Carbohydrates - chemistry Food Handling - methods Food science Foods Furaldehyde - analogs & derivatives Furaldehyde - chemistry Glycine Glycine - chemistry Inlet temperature Maillard Reaction Mathematical models Powders - chemistry Spray drying Sucrose Sucrose - chemistry sucrose-glycine model
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