焦糖色素在食品和饮料中的应用

<正> 焦糖色素是以食品级糖类为原料,配上少量的食品级酸、碱或盐,经120℃以上高温热处理而制成的无定形褐色物质,有时也叫焦化糖,是食用天然色素。 一般来说,食品在进行蒸煮时会出现焦糖化作用,这种化学变化很复杂。大致来说,在酸性、热和压力的影响下,较大的糖分子就会变小,然后产生缩合或聚合作用,使简单的糖重新结合成较大的、复杂的有色体。 焦糖色素的制造方法根据美国“焦糖检定标准”,用于制

Application of caramel colours to foods and beverages

The colour of food or beverage is one of the first attributes recognised by consumer of the product. Caramel colours are amorphous, brownish materials resulting from the carefully controlled heat treatment of food grade carbohydrates in the presence of small amounts of food grade acids, alkalis or salts, and can provide foods and beverages with a pleasant and attractive appearance. In this text, the manufacturing process, properties and formulation of caramel colours will be discussed.