焦糖色市场该整治整治了

<正> 背景资料 焦糖色是我国允许在食品中使用的着色剂天然色素的一种。又名焦糖、酱色,为深褐色的黑色液体或固体,有特殊的甜香气和愉快的焦苦味,易溶于水,不溶于通常的有机溶剂及油脂。焦糖色以食品级糖类如葡萄糖、果糖、蔗糖、转化糖、麦芽糖浆、玉米糖浆、糖蜜、淀粉水解物等为原料,在121℃以上高温下加热(或加压)使之焦化,并进一步处理制得。 2002年,我国焦糖色年产量约20万吨,产值约3.6亿元人民币。而其它天然     

焦糖色素及其在食品中的应用

焦糖色素是无定形物质,褐色或带褐色,是在少量食品级的酸、碱或盐的伴存下对食品和碳水化合物进行仔细的热处理而得。 烘制食物常伴有焦糖化过程。焦糖色素通常与蔗糖焦化有关。它最初得到商业界的重视是作为酿造物添加剂加入波特酒、列性黑啤酒、淡色啤酒和黑啤酒中,也用作白兰地酒     

原料

<正> 焦糖色素 菲莱雅(远东)有限公司的焦糖色素是多种化合物的复杂混合物。焦糖一般是深褐色至黑色的,有烧焦糖昧和一点苦味的液体或固体。 焦糖色素的应用如下: 酱油:酱油能用高达15％的盐来防腐,就需要有适当的盐稳定性的焦糖色素。一般来说,阳电荷焦糖色素具有天生的盐稳定性;而来用专门配方以提高阴电荷软饮料焦糖色素的稳定性。阳性焦糖色素使酱油具有更象自然发酵产品那样的色泽。 巧克力奶:在巧克力奶中,焦糖色     

亚硫酸铵法焦糖色素稳定性研究

以亚硫酸铵法焦糖色素为对象,研究不同温度、pH等条件下的稳定性。结果表明:在40℃以上,色素不稳定;pH值为2～10时,焦糖色素基本稳定。不同浓度的磷酸二氢钠、无水硫酸钠中焦糖色素稳定;随氯化钠浓度的增大,焦糖色素的色率先增大后减小;随柠檬酸钠浓度的增大色率增大,红色指数、黄色指数降低;随抗坏血酸、无水亚硫酸钠浓度的增大,焦糖色素基本稳定;过氧化氢对焦糖色素的稳定性影响较大;果胶对焦糖色素的稳定性影响较小。     

蔗糖晶体吸附焦糖色素的规律与呈香呈色糖的制备工艺研究

以Ⅰ类焦糖色素和成品白砂糖为原料,初步探究降温养晶过程中蔗糖晶体吸附焦糖色素的规律。采用日本Asahi结晶器研究以Ⅰ类焦糖色素为辅料的呈色呈香糖的制备工艺,采用正交试验法,研究色素添加量、降温时间和初始过饱和度3个因素对糖品色值的影响。结果表明：BET 理论可以解释本体系吸附,改变起始过饱和度会出现临界点使吸附量最少,实验范围内,较高的色素量或较低的降温速率有助于提高吸附量。本文所研究的呈色呈香糖工艺具有操作简单、周期短的特点,所制备的产品质量符合相关标准规定。     

用精炼糖糖蜜制备高色率和高红色素指数焦糖色素的工艺研究

焦糖色素的色率和红色素指数是衡量焦糖色素品质的2个重要指标,但这2个指标是相互制约的。本文以精炼糖糖蜜为原料,利用氨法制备焦糖色素。通过单因素实验研究,确定影响焦糖色素色率和红色素指数的主要因素为反应温度、反应时间和催化剂的量,然后以此设计正交实验,确定制备高色率焦糖色素的工艺为反应温度120～125℃,反应时间1.5 h,铵盐添加量为10%（以NH4＋的质量与糖蜜干固物质量计算）;制备高红色素指数焦糖色素的工艺为反应温度110～115℃,反应时间0.5 h,铵盐添加量3%（以NH4＋的质量与糖蜜干固物质量计算）。     

采用双膜电渗析法处理制浆黑液

采用自制双膜电渗析装置用于制浆黑液的处理。本工艺既可回收碱,又可以回收木素;同时可把最后的糖液经浓缩、喷雾干燥制得焦糖色素。木素作为橡胶偶联剂比硅烷偶联剂KH-590性能更好,得到的焦糖色素符合国家标准。     

浓缩对焦糖色素风味的影响

采用顶空固相微萃取法,利用气相色谱-质谱法(GC-MS)分离鉴定了浓缩前后的焦糖色素挥发性风味物质成份.浓缩后的焦糖色素与浓缩前的焦糖色素风味差别较大,有大量的风味物质在浓缩过程中挥发散失.浓缩前的焦糖色素鉴定出的风味物质共110种化合物,其中正反匹配度均大于800的共13类,50种;浓缩后的焦糖色素鉴定出的风味物质共35种化合物,其中正反匹配度均大于800的共6类,27种.杂环类化合物为焦糖色素的主体风味物质.     

工艺条件对以赤砂糖为原料制备的焦糖色素品质影响研究

以赤砂糖为原料,通过普通法、氨法、亚硫酸铵法和苛性亚硫酸钠法制备焦糖色素,分析了pH、温度、时间对焦糖色素色率、粒径和Zeta电位的影响。结果表明:在pH 8时4种方法色率均达到最大;随时间和温度升高,普通法和氨法焦糖色素色率升高,亚硫酸铵法和苛性亚硫酸钠法色率先升高后降低。pH、温度、时间对普通法和氨法焦糖色素粒径影响较大,对亚硫酸铵法和苛性亚硫酸钠法粒径影响较小,普通法和氨法粒径大于亚硫酸铵法和苛性亚硫酸钠法。普通法焦糖色素电位低于其余3种方法,说明普通法焦糖色素稳定性较差。部分方法的焦糖色素特征值之间存在显著差异(p0.05)。     

阴离子交换树脂对糖液色素脱色规律的研究

──吴雪辉等,广西蔗糖,1999（2）,36～39本文探讨了阴离子交换树脂D201对焦糖色素、类黑色素和葡萄糖碱性降解物等三种精液色素的脱色规律。结果表明：D201树脂的脱色能力是：葡萄糖碱性降解物>类黑色素>焦糖色素。且此树脂对类黑色素和葡萄碱性降解物的交换平衡线符合兰格缨尔方程。阴离子交换树脂对糖液色素脱色规律的研究     

食品中色素检测的研究进展

文章详细介绍了食用色素和违禁染料的定义、分类、特点,以及国内外对于色素类检测技术的研究现状,提出了未来色素类检测技术的重点、难点和发展趋势。     

食品色素的过去、现在和未来

食品色素是食品添加剂的重要组成部分 ,从古代的埃及开始在食物中添加色素到人工合成色素的出现。食品色素的发展已经有数个世纪。本文综述了食品色素的发展历史、发展现状以及未来的发展趋势     

Metal contaminants in various food colours.

Arsenic, cadmium, chromium, cobalt, copper, lead, manganese, nickel and zinc have been estimated in 18 permitted and 18 non-permitted food colours. Arsenic, chromium, copper and lead were found to be within the maximum allowable international limits in all the permitted colours, but they were in excess in a number of non-permitted colours. There is a case for establishing the maximum allowable concentration (MAC) of cadmium, cobalt, manganese, nickel and zinc in food colours.     

Colour additives in snack foods consumed by primary school children in Hong Kong

The objective of the present study was to assess synthetic colours in common snack foods consumed by children and the accuracy of labelling. Dietary exposure to synthetic colours was estimated using food frequency questionnaire data obtained from primary school children in Hong Kong. The concentration of synthetic colours in food items consumed was determined by HPLC with photodiode array detection. Dietary exposure to synthetic colours for an average primary school student was considerably lower than the acceptable daily intake for their age. Estimates fell below the maximum acceptable daily intake established by the Food and Agriculture Organization/World Health Organization (FAO/WHO) and European Food Safety Authority (ESFA). However, data from HPLC analyses showed that several synthetic colours, which were labelled as being present in the food, were not detected and vice versa.     

Usage pattern and exposure assessment of food colours in different age groups of consumers in the State of Uttar Pradesh,India

The present study aims to investigate the nature and levels of colours in food items and to undertake risk assessment vis-à-vis intake among different age groups of consumers in the State of Uttar Pradesh, India. A total of 478 edible foodstuffs were analysed, and of six permitted colours, Sunset Yellow FCF (SSYFCF) and Tartrazine were most popular, and two non-permitted colours, namely Metanil Yellow and Rhodamine B, were encountered. The study showed a marked improvement in the trend of use of non-permitted colours over previous surveys, with 90% foods now resorting to approved food colours. However, 59% of foods employing permitted colours exceeded the maximum allowable limit, with average quantities crossing the threshold of 100 mg kg^?1 in most food commodities. The intake of SSYFCF exceeded the acceptable daily intake (ADI) for children and adolescents by 88% and 39%, respectively, and was statistically significant when analysed by error bars and distribution curves. In adults, SSYFCF saturated 59% of the ADI. For Carmoisine, Tartrazine and Ponceau 4R, saturation of ADI ranged from 27.4% to 90.3% in children and adolescents and from 10.8% to 47.6% in adult subjects. These results indicate that children and adolescents are more vulnerable to higher intakes of food colours compared with the adult population. Allowing a uniform level of all colours in foods under Indian rules, notwithstanding wide variations of 250-fold in their allocated ADIs, could be one reason for the higher intake and hence only technological need-based levels of individual colours are desired to be prescribed.     

Synthetic food colours in saffron solutions,saffron rice and saffron chicken from restaurants in Tehran,Iran

Saffron solutions, saffron rice and saffron chicken samples were considered for synthetic colours as additives, which are forbidden according to Iranian national standards. Samples were taken from restaurants of three locations and analysed by high-performance liquid chromatography. Of the total 573 samples, 52% were positive for at least one colour. The most prevalent colours were Tartrazine, Quinoline Yellow and Sunset Yellow, with 44%, 9.1% and 8.4% of the samples testing positive for these colours, respectively. Carmoisine and Ponceau were both detected only in 0.5% of the positive samples and found only in saffron solution. In conclusion, synthetic food colours, especially Tartrazine should be regarded as a potential risk in saffron and its related food. Therefore, new attempts for food safety and quality should be undertaken to eliminate the use of these colours in restaurants.     

The consumer’s perception of artificial food additives: Influences on acceptance,risk and benefit perceptions

Food additives, such as food colours or sweeteners, play an important part in food supply. For a variety of reasons, some consumers might regard the use of food additives, especially artificial ones, with suspicion; food additives are considered unnatural, unhealthy or even a public health risk. The goal of this study was to investigate consumers’ perceptions and the most essential variables related to the acceptance of food additives. Two versions of a paper-and-pencil questionnaire, one investigating artificial food colours and the other investigating artificial sweeteners, were distributed to a large sample of Swiss German households. The final samples for artificial food colours and artificial sweeteners comprised 506 and 487 participants respectively. The questionnaires contained items on consumers’ acceptance, risk and benefit perception, trust in regulators, knowledge of regulation and their preference for natural products. The relationships between variables were investigated in a path model, which was constructed based on a review of previous literature. The path coefficients suggested that risk and benefit perceptions significantly influence the acceptance of the two selected food additives. The risk and benefit perceptions were influenced by consumers’ knowledge of regulation, their trust in regulators, and their preference for natural products. In the discussion, the study’s findings are examined in terms of their implications for further research and for the development of concrete communication materials.     

Infra-red identification of synthetic food colours

The solid-state infra-red spectra of 55 permitted and formerly permitted synthetic food colours have been recorded, and their polymorphism has been investigated. 31 of these, within the wide context of available spectra, are readily distinguishable; a further 15 are polymorphic but may be consistently converted to a form with a unique spectrum. The remaining nine give spectra indistinguishable from at least one other closely related dyestuff. With the aid of chromatographic techniques the latter, within the group of 55 food colours investigated, should be identifiable with the exception of two pairs of food colours.     

Assessment of tinctorial power of food colourants

Two model food systes were developed to assess the tinctorial power of colourants. Using synthetic colourants typically found in foods, and at appropriate concentrations, a range of colours was produced in each of the systems. The colours were measured as Hunter L, a, b values and plotted to define the region within the colour solid wherein acceptable food colours lie. Two natural colourants were tested in the model systems and the concentrations at which they exhibited acceptable colours determined. The systems are useful for assessing the tinctorial power of natural compounds in a quantitative and meaningful manner.     

Exposure assessment of synthetic colours approved in Korea

The dietary intakes of nine synthetic food colours – amaranth, erythrosine, Allura Red, Ponceau 4R, tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF and indigo carmine – permitted in Korea were estimated based on food consumption data for consumers and their concentrations in processed foods. The estimated daily intakes (EDIs) by Korean consumers were compared with the acceptable daily intakes (ADIs) of the colours. Among 704 foods sampled, 471 contained synthetic colours. The most highly consumed synthetic colours were Allura Red and tartrazine; the highest EDI/ADI ratios were found for amaranth, erythrosine and Allura Red. The EDIs of infants and children were higher than those of adults. The main food categories containing colours were beverages and liquor for adults, and beverages, chocolate and ice cream for infants and children. For average Korean consumers, the EDIs were not greater than 2.5% of their corresponding ADIs, although the EDI of a conservative consumer in the upper 95th percentile reached 37% of the ADI.