Science and Technology of Food Industry

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Optimization research of high quality caramel pigment (Ⅳ) ’s manufacturing technology[J]. Science and Technology of Food Industry, 2012, (24): 353-354. DOI: 10.13386/j.issn1002-0306.2012.24.052
Citation: Optimization research of high quality caramel pigment (Ⅳ) ’s manufacturing technology[J]. Science and Technology of Food Industry, 2012, (24): 353-354. DOI: 10.13386/j.issn1002-0306.2012.24.052
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Optimization research of high quality caramel pigment (Ⅳ) ’s manufacturing technology

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  • Caramel, especially the high color ratio one, is used as pigment in food industry. In order to manufacture high quality caramel pigment, the effect of glucose levels, ammonium sulfite levels, heating time and heating temperature were investigated, taking red index and yellow index into accessorial consideration. The result counted out that under the condition of heating at 150℃ for 60min, using 1000g/L glucose and 6% ammonium sulfite, the caramel pigment (Ⅳ) had the highest color ratio, which was 7.47×104EBC.
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