title: The effect of spray drying on sucrose-glycine caramel powder preparation.
abstract: BACKGROUND
  Caramel is used as food colorant in many parts of the world. However, there have been no studies investigating the effects of spray drying on sucrose and glycine solutions. In this study, model sucrose and glycine solutions at different pH levels (pH 4, 3, 2 and 1) were treated with different inlet air temperatures (160, 180, 200, 220 and 240 °C) for durations of 50 s in the spray drying process.
  
  
  RESULTS
  With increasing inlet temperatures and decreasing pH, the morphology of the caramel agglomerates tended to be more scattered; however, the solubility of the caramel decreased. With increasing inlet temperature, the glycine and sucrose contents decreased but the fructose and glucose contents increased.
  
  
  CONCLUSIONS
  The content of the intermediate products, browning intensity and amount of 5-hydroxymethyl-2-furaldehyde (HMF) increased with increasing inlet temperature and decreasing pH. Therefore, the amount of sucrose degradation and the change in pH can be used to evaluate caramel properties in the spray drying process. © 2015 Society of Chemical Industry.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China.|Guangxi Vocational and Technical Institute of Industry, Nanning, 530001, China.
authors.forename: Kai
authors.initials: K
authors.lastname: Huang
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China.|Guangzhou Sugarcane Industry Research Institute, Guangzhou, 510316, China.
authors.forename: Ping-Jun
authors.initials: PJ
authors.lastname: Zhang
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China.
authors.forename: Biao
authors.initials: B
authors.lastname: Hu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China.
authors.forename: Shu-Juan
authors.initials: SJ
authors.lastname: Yu
mesh_terms: D000336:Aerosols / Q000737:chemistry; D002241:Carbohydrates / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000737:chemistry; D005998:Glycine / Q000737:chemistry*; D015416:Maillard Reaction; D011208:Powders / Q000737:chemistry; D013395:Sucrose / Q000737:chemistry*
chemical_list: D000336:Aerosols; D002241:Carbohydrates; D011208:Powders; C569050:caramel coloring; D013395:Sucrose; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D005998:Glycine
keywords: Maillard reaction; caramelization; spray drying; sucrose-glycine model