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Analysis of caramels by capillary electrophoresis and ultrafiltration
Author(s) -
Royle Louise,
Radcliffe Catherine M
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199909)79:12<1709::aid-jsfa425>3.0.co;2-x
Subject(s) - capillary electrophoresis , chemistry , electrophoresis , chromatography , ultrafiltration (renal) , analytical chemistry (journal) , fraction (chemistry) , capillary action , nitrogen , materials science , organic chemistry , composite material
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. © Crown copyright 1999