Identification and quantification of Class IV caramels using capillary electrophoresis and its application to soft drinks
✍ Scribed by Louise Royle; Jennifer M Ames; Laurence Castle; Harry E Nursten; Catherine M Radcliffe
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 305 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
A capillary electrophoresis method was developed for the analysis of Class IV caramels using sodium carbonate bu †er at pH 9É5. A relationship was established between the migration time of the coloured "caramelÏ peak and the caramelÏs sulphur content. There was also a linear relationship between the concentration of caramel solids in water and the peak area of the "caramelÏ peak in the range 0É1È10 g litre~1. A range of soft drinks was analysed for caramel. Seven non-diet and 12 diet cola products had Class IV caramel of high-sulphur, high-nitrogen content at concentrations estimated to be between 0É57 and 0É82 g solids litre~1.