Development of specifications for Caramel Colours

Development of specifications for Caramel Colours

Specifications have been developed to define each of the four classes of caramel colour. The specifications were based on analysis of a large database generated during the course of characterization studies of each of the classes. A series of simple and practical tests was developed for the analysis...

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Veröffentlicht in:Food and chemical toxicology 1992-05, Vol.30 (5), p.383-387
Hauptverfasser: Licht, B.H., Shaw, K., Smith, C., Mendoza, M., Orr, J., Myers, D.V.
Format: Artikel
Sprache:eng
Schlagworte:
Candy
caramel
Carbohydrates
Color
DEAE-Cellulose - metabolism
food coloring
Food Coloring Agents - chemistry
Food Coloring Agents - isolation & purification
Food Coloring Agents - standards
food industry
Molecular Weight
Organic Chemicals
physicochemical properties
specifications
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Beschreibung
Zusammenfassung:Specifications have been developed to define each of the four classes of caramel colour. The specifications were based on analysis of a large database generated during the course of characterization studies of each of the classes. A series of simple and practical tests was developed for the analysis of caramel colour samples to ensure conformity to the specifications.
ISSN:0278-6915
1873-6351
DOI:10.1016/0278-6915(92)90064-R