Encyclopedia

  • Caramel (cas 1343-75-5): Properties and Analysis
  • Add time:09/08/2019         Source:sciencedirect.com

    Thermal treatment of mono- and disaccharides leads to the formation of a material colloquially referred to as caramel. In the process of heating, volatile compounds are formed producing a caramel aroma accompanied by a color change to dark brown leading to caramel color. Caramel color constitutes the most widespread food coloring agent employed in many food products and beverages.The chemistry of the caramelization process is discussed in detail along with typical analytic methods employed to study caramel properties and chemical composition. The use of various types of caramel colorings in the food industry is described along with recent findings on their toxicological evaluation.

    We also recommend Trading Suppliers and Manufacturers of Caramel (cas 1343-75-5). Pls Click Website Link as below: cas 1343-75-5 suppliers


    Prev:Caramel (cas 1343-75-5): Methods of Manufacture
    Next: Analytical MethodsVibrational and electronic spectroscopic detection and quantification of carminic acid in candies)

About|Contact|Cas|Product Name|Molecular|Country|Encyclopedia

Message|New Cas|MSDS|Service|Advertisement|CAS DataBase|Article Data|Manufacturers | Chemical Catalog

©2008 LookChem.com,License: ICP

NO.:Zhejiang16009103

complaints:service@lookchem.com Desktop View