JPS5648866A - Evaluation of caramel - Google Patents

Evaluation of caramel

Info

Publication number
JPS5648866A
JPS5648866A JP12501679A JP12501679A JPS5648866A JP S5648866 A JPS5648866 A JP S5648866A JP 12501679 A JP12501679 A JP 12501679A JP 12501679 A JP12501679 A JP 12501679A JP S5648866 A JPS5648866 A JP S5648866A
Authority
JP
Japan
Prior art keywords
caramel
molecular weight
coloring property
judged
gel permeation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP12501679A
Other languages
Japanese (ja)
Inventor
Yoshiko Iijima
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP12501679A priority Critical patent/JPS5648866A/en
Publication of JPS5648866A publication Critical patent/JPS5648866A/en
Pending legal-status Critical Current

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: To coloring property of caramel is judged from the molecular weight distribution with gel permeation chromatography to utilize the results for the production and quality control of caramel.
CONSTITUTION: A caramel dissolved in water is charged to a gel permeation chromatography column to distributes in the order of molecular weight. The column filler should be adjusted to have a maximum elution molecular weight of 500,000W 2,000,000 and, e.g., a styrene-divinylbenzene copolymer is employed. In the chromatograms, the high molecular part of more than 30,000 contributes to the color development of caramel and, as larger the ratio of the high molecular part, the better the coloring property, whereby the coloring property can be judged.
COPYRIGHT: (C)1981,JPO&Japio
JP12501679A 1979-09-28 1979-09-28 Evaluation of caramel Pending JPS5648866A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12501679A JPS5648866A (en) 1979-09-28 1979-09-28 Evaluation of caramel

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12501679A JPS5648866A (en) 1979-09-28 1979-09-28 Evaluation of caramel

Publications (1)

Publication Number Publication Date
JPS5648866A true JPS5648866A (en) 1981-05-02

Family

ID=14899765

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12501679A Pending JPS5648866A (en) 1979-09-28 1979-09-28 Evaluation of caramel

Country Status (1)

Country Link
JP (1) JPS5648866A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104544461A (en) * 2014-12-31 2015-04-29 河南飞天农业开发股份有限公司 Beverage special caramel pigment and preparation method thereof
CN104561391A (en) * 2014-12-31 2015-04-29 河南飞天农业开发股份有限公司 Special syrup for caramel treats and preparation method for special syrup

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104544461A (en) * 2014-12-31 2015-04-29 河南飞天农业开发股份有限公司 Beverage special caramel pigment and preparation method thereof
CN104561391A (en) * 2014-12-31 2015-04-29 河南飞天农业开发股份有限公司 Special syrup for caramel treats and preparation method for special syrup

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