Characterization of Caramel Colours I, II and III.
Groups of representative samples of Caramel Colours I, II, and III were characterized in order to assess the compositional uniformity within each class and to determine differences between each class. Compositional uniformity within each class was demonstrated by fractionation of the caramel samples and analysis by UV and visible absorbance, HPLC and chemical analysis. Although there was overlap between certain parameters of one or more caramel colour classes, the overall 'fingerprint' for each class, based on several different parameters, was distinctly unique. Such parameters included net ionic charge, absorbance properties, nitrogen and sulphur content, specific low molecular weight compounds and HPLC profiles. HPLC analysis revealed unique profiles within each class and distinct differences between classes. The data presented here for Caramel Colours I, II, and III, and elsewhere for Caramel Colour IV, indicate that each of the four classes can be considered as separate and that, throughout each class, the samples characterized constitute a homologous series of mixtures in terms of chemical composition.
Licht
B H
BH
Hart Chemical, Guelph, Ontario, Canada.
Shaw
K
K
Smith
C
C
Mendoza
M
M
Orr
J
J
Myers
D V
DV
D002182:Candy; D002241:Carbohydrates; D005591:Chemical Fractionation; D002851:Chromatography, High Pressure Liquid; D005505:Food Coloring Agents / Q000032:analysis / Q000737:chemistry*; D008970:Molecular Weight; D009930:Organic Chemicals; D013455:Sulfur / Q000032:analysis; D014462:Ultrafiltration
D002241:Carbohydrates; D005505:Food Coloring Agents; D009930:Organic Chemicals; C569050:caramel coloring; D013455:Sulfur