Analysis of caramels by capillary electrophoresis and ultrafiltration

✍ Scribed by Royle, Louise; Radcliffe, Catherine M

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 97 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199909)79:12<1709::aid-jsfa425>3.0.co;2-x

✦ Synopsis

Class I, III and IV caramels are distinguished from each other by capillary electrophoresis at pH 2.5 and 9.5. The majority of the colour is shown to be in the high molecular weight (MW) fraction of all the caramels. The high MW Class I and Class IV caramel peaks migrate with a negative charge at both pHs but the Class IV caramel also has several sharp peaks from low MW components compared to only a small neutral peak from the Class I caramels. The Class III caramels have a high MW peak which is positively charged at pH 2.5. The migration time, and hence charge, of the high MW peak of Class III caramels is shown to be related to the caramel's nitrogen content.