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Alternative Route to Non‐ammonia Caramels of High Tinctorial Strength
Author(s) -
Sikora M.,
Tomasik P.
Publication year - 1989
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19890410809
Subject(s) - chemistry , food science , glycine , sodium , salt (chemistry) , ammonia , amino acid , biochemistry , organic chemistry
The results of caramelization of highly saccharified starch syrup in the presence of α‐hydroxy and α‐amino acids and their sodium salts are presented, Sodium salt of glycine as the catalyst provides the caramel of the highest tinctorial strength.