Untersuchungen an Caramel Curiepunkt-Pyrolyse von Caramelzuckersirupen und andere strukturspezifische Untersuchungen

Zusammenfassung Es wird über die Curiepunkt-Pyrolyse handelsüblicher Caramelzuckersirup-Proben und die Identifizerung von über 80 Pyrolysefragmenten durch kombinierte Capillargaschromatographie/ Massenspektrometrie berichtet. Mit dieser Methode sind die Proben untereinander and gegenüber Couleuren differenzierbar. Mittels Ultrafiltration wurden die Komponenten einer intensiv braunen Probe in Fraktionen unterschiedlicher Molekülmasse getrennt and nach Pyrolyse miteinander verglichen. In einer niedermolekularen Fraktion wurden nach Permethylierung Laevoglucosan, 1,6-Anhydro--d-glucofuranose, Trehalose, Cellobiose, Maltose, Isomaltose und Gentiobiose Bowie einige Difructosedianhydride nachgewiesen.

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Investigations of caramel. Curiepoint pyrolysis of caramel syrups and other investigations of structure

Summary A report is given on the investigation of commercial caramel syrups by Curiepoint pyrolysis and the identification of more than 80 pyrolysis products by capillary gas chromatography mass spectrometry. This method enables the differentiation between different caramel syrups and, additionally, between caramel syrups and caramel colours. Compounds of different molecular masses have been examined in the same manner after they have been isolated from an intense brown caramel sample by ultrafiltration. In a fraction consisting of compounds with low molecular masses laevoglucosan, 1,6-anhydro--d-glucofuranose, trehalose, cellobiose, maltose, isomaltose, gentiobiose and some difructosedianhydrides were identified by GC/MS after permethylation.

     

Comparison of different methods to determine the spreadability and firmness of processed cheese

Summary Current texture-measuring instruments and a recently developed measuring method (two-dimensional measuring of the force necessary to spread a sample) were compared in measuring the spreadability of processed cheese. How far subjective assessment by a qualified panel correlates with the instrumental results in determining spreadability and firmness was also investigated. Samples of processed cheese with various consistencies were measured by an Universal testing machine, a buttermeasuring instrument (DIN 10331), a rotational-type rheometer (oscillation mode) and a two-dimensional force measuring instrument. The evaluation of the results shows that an oscillating rheometer is most suitable to measure the spreadability of processed cheese; the correlation coefficient (r) between the dynamic Weissenberg number, calculated from parameters of the rheometer, and the subjective judgement by the panel wasr=0.91. For the determination of firmness the two-dimensional force measuring instrument is most suitable. The correlation coefficient between the parameter tangential energy (S _t) and the sensorially evaluated firmness wasr=0.95.

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Vergleich verschiedener Bestimmungsmethoden für die Streichfähigkeit und Festigkeit von Schmelzkäse

Zusammenfassung Verschiedene gebräuchliche Meßinstrumente und ein neu entwickeltes Gerät zur zweidimensionalen Messung der Kräfte, die zum Ausstreichen einer Probe erforderlich sind, wurden vergleichend zur Charakterisierung der Streichfähigkeit von Schmelzkäse erprobt. Dabei wurde auch geprüft, inwieweit die subjektiven Beurteilungen eines qualifizierten Prüferpanels mit den Meßwerten für Streichfähigkeit und Festigkeit korrelierten. Gemessen wurde mit einer Universalprüfmaschine, dem Butterprüfgerät (DIN 10331), einem Rotationsrheometer und mit dem zweidimensional registrierenden Kraftmeßgerät. Dabei zeigte sich, daß das Rheometer im oscillierenden Modus die Streichfähigkeit am besten zu charakterisieren vermag. Die Korrelation zwischen den Rheometerwerten, berechnet als dynamische Weissenbergzahl, und den sensorisch ermittelten Werten für die Streichfähigkeit betrugr=0,91. Zur Bestimmung der Festigkeit ist das zweidimensional registrierende Kraftmeßgerät am besten geeignet, was sich in einem Korrelationskoeffizienten vonr=0,95 zwischen dem ParameterS _t und den im Sensoriktest ermittelten Werten für dieFestigkeit ausdrückt.

     

Zur Analytik von Zuckercouleuren I. Mitteilung: Differenzierung der Couleurklassen mittels Curiepunkt-Pyrolyse-Capillargaschromatographie-Massenspektrometrie

Summary After an introduction on the production, classification, legislative regulations, toxicology, and analysis of caramel colours, a report is given on the examination of these colourings by Curie-point pyrolysis-capillary gas chromatography-mass spectrometry. This method enables the differentiation between the four classes of caramel colours on the basis of the most concentrated of more than 100 identified pyrolysis products, which requires small quantities of substance (100 g) and short periods of time (1 h).

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Zur Analytik von Zuckercouleuren I. Mitteilung: Differenzierung der Couleurklassen mittels Curiepunkt-Pyrolyse-Capillargaschromatographie-Massenspektrometrie

Zusammenfassung Nach einer Einführung zur Herstellung, Klassifizierung, rechtlichen Stellung, Toxikologie und Analytik der Zuckercouleure wird über die Untersuchung dieser Farbstoffe mittels Curiepunkt-Pyrolyse-Capillargaschromatographie-Massenspektrometrie berichtet. Anhand der konzentrationsstärksten der über 100 identifizierten Pyrolyseprodukte ist es möglich, die vier Couleurklassen bei geringem Substanz- (100 g) and Zeitbedarf (1 h) sicher zu differenzieren.

     

Novel polyurethane polyols for waterborne and high solids coatings

Recently developed oligomeric β-hydroxyalkyl urethane polyols are finding application as modifiers and crosslinkers for waterborne and high solids coatings. In waterborne coatings, urethane polyols can be used as modifiers for acrylic, polyester or alkyd melamine resin crosslinked coatings to replace the cosolvent. In high solids coatings, polyurethane polyols are being employed to raise the application solids, increase film hardness and water resistance, and exterior durability.

There are also applications for polyurethane diols as resin intermediates and in the preparation of blocked isocyanate crosslinkers. β-Hydroxyalkyl urethane diol or polyols can be prepared by an isocyanate reaction with a diol, such as 1,2-propylene glycol, but also by non-isocyanate processes. The non-isocyanate routes to urethanes can utilize carbon monoxide, carbon dioxide, urea or organic carbonates as a carbonyl source for the carbamic acid ester.

It is possible to split these urethanes to the isocyanate, but interest has concentrated on using the urethane intermediates directly in coating applications without going through the isocyanate. The structures reported are bis-hydroxyalkyl urethane intermediates and derivatives of these compounds.     

A note on the aerodynamic diameter and the mobility of non-spherical aerosol particles

The aerodynamic diameter of a non-spherical aerosol particle is primarily related to the final settling velocity of the particle. The aerodynamic diameter is not obtained directly from mobility measurements by formally calculating a sphere diameter from the mobility equation for a spherical particle. Instead, a correction factor involving the dynamic shape factor of the non-spherical particle must be applied.     

Formation of α-Tocopherolquinone and α-Tocopherolquinone Epoxides in Plant Oil

The antioxidative activity of α-tocopherol in oil is necessary for the inhibition of lipid peroxidation. If no regeneration of antioxidants is possible in foods, oxidation products are formed to a measurable extent. The aim of this study was to investigate oxidation products of α-tocopherol in plant oil. The oxidation of α-tocopherol in plant oil leads to α-tocopherolquinone and to two epoxides (α-tocopherolquinone-2,3-epoxide, α-tocopherolquinone-5,6-epoxide). These three reaction products were identified and quantified in plant oil. The 2,3-epoxide is formed at lower temperatures (90°C) whereas at high temperatures (180–220°C) only the 5,6-epoxide appears. The kinetics show that the 5,6-epoxide is produced as long as α-tocopherol is present. With longer reaction times the concentration of the 5,6-epoxide starts to decrease. α-Tocopherolquinone is found at substantially lower concentrations.     

Unterscheidung von Palmölen und Palmöl-Fraktionen durch HPLC der Triglyceride

Analytical Characterisation of Palm Oil Fractions by HPLC of Triglycerides The increasing importance of palm oils and palm oil fractions in international trade makes it necessary to develop analytical criteria for the characterisation of these products. One problem is the correct identification of palm oleins, which are often difficult to distinguish from palm oils. These products frequently exhibit similar fatty acid by GLC and similar iodine values. The correct identification of palm stearins by GLC is comparatively more easy. Palm oleins and palm oils can be characterized by HPLC using conditions that permit not only the separation of triolein from less unsaturated triglycerides of the same carbon number, but also, at the same time, a separation of tripalmitin from triglycerides containing oleic acid. By establishing the peak area ratios for a number of selected triglycerides a clear differentiation between palm oils and palm oleins, as well as various other palm oil fractions and their mixtures is obtained.