| Summary: | 碩士 === 弘光科技大學 === 食品暨應用生物科技所 === 100 === Caramel colors, are brown powders or viscous liquids that are used to impart yellow to dark brown hues to carbonated beverages, distilled liquors, pharmaceutical flavoring extracts, candies, soups and bakery products etc.. Caramel colors are used the sugar as the material and adding the acid and alkali at high temperature and pressure in long time reaction to produce. In heating process the sugar because of the caramel reaction to generate formaldehyde. The product of caramel colors contain formaldehyde that can’t avoid. How to reduce the content of formaldehyde in caramel colors is
the best pressing problem to resolve for caramel producer.
The methods for detection of formaldehyde can be analyzed with the spectrophotometer and liquid chromatography. The results measured samples using the spectrophotometer and liquid chromatography formaldehyde content of 7.24~14.08ppm, recovery rates of 75.52~84.96%；the content of 3.71~26.57 ppm, recovery rates of 86.91~93.64% respectively. It’s more stable to measure formaldehyde by liquid chromatography.
To research the reduction of formaldehyde in caramel colors. Because the glycine can combine with formaldehyde to hydroxymethyl derivatives; also select the tea stem contain tea polyphenols, which can proceed to the phenol-aldehyde condensation with formaldehyde. The research used the 100℃ incomplete reaction caramel colors as the material that adding 0.04%~0.2% glycine, 2.5%~25% tea stem powder and 2%~10% water extract concentrate of tea stem powder respectively. The best inhibit the formaldehyde content that are 0.04% glycine, 25% tea stem and 10% water extract concentrate of tea stem powder and the formaldehyde reduce rate are 38.31%, 50.35% and 43.68%, respectively. In addition, discussion of the mixture of glycine and water extract concentrate of tea stem powder, adding 0.04% glycine and 20% water extract concentrate of tea stem powder
can reduce the rate of formaldehyde up to 71.01%.
In four types caramel colors, Class II caramel get to the lowest formaldehyde content, 3.45ppm. Because of the sulfite inhibits the Maillard Reaction. Results of caramel colors in different parameters producing are nine combinations (Test No.1~Test No.9). Test No.2 has the lowest formaldehyde content, 4.85ppm. Also explore the test of reducing the formaldehyde content to base on Test No.6 and No.9 formulations, adding 0.002% glycine to get the highest reducing formaldehyde rate was 59.69% in Test No.6; the mixture of glycine and water extract concentrate of tea stem powder, the fixed amount of 0.002% glycine and adding 10% water extract concentrate of tea stem powder to get the highest reducing
formaldehyde rate was 90.65% in Test No.9.
|
|---|
