Caramel (cas 1343-75-5): Methods of Manufacture

Add time:09/07/2019    Source:sciencedirect.com

Burning sugar delivers three types of products depending on applied temperature of the sugar processing. They are (i) a solid or semisolid mass for making candies and decoration of cakes pastries and other desserts; (ii) syrups for flavoring sauces, gravies, and some beverages; and (iii) liquid colorant for food and selected pharmaceuticals. In this article, manufacture of all three kinds of caramel is discussed. Particular attention is paid to caramel colors. Thus, sources usually processed for making caramel colors are discussed, followed by characteristics of catalysts and additives stimulating the caramelization. Subsequently, four types of caramel colors are briefly characterized to rationalize particular approaches to their manufacture. Remarks on the caramel stability and storage close the article.

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