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The use and dosage of pharmaceutical grade caramel The manufacture of caramel is nothing new, it is a browning reaction (BrowningReaction.
Browning reaction is a phenomenon that we often encounter in our daily life and food processing and cookin.
But so far, science and technology have not been able to accurately explain the mechanism of caramel reaction, and the structural composition of caramel has not been know.
Brache, a British chemist who has been working on caramel research in the laboratory for almost his entire life, lamented: "Caramel is not only complex, but also unpredictable, and only raw materials, preparation techniques, time, temperature, et.
can be controlled to the maximum extent possibl.
, in order to ensure the repeatability of high-quality product.
.
.
It can be seen that the production technology of caramel is difficult, and it is also regarded as a high-tech product abroad, and its production process is strictly confidentia.
, is inseparable from his acid-resistant caramel technolog.
As mentioned above, although modern science and technology have not yet fully understood the mechanism of the caramel reaction, the early mechanism of the non-enzymatic browning reaction and the reaction products have been clearly understoo.
It is generally believed that there are two types of caramel reactions: one is the Maillard reaction accompanied by an amine, that is, a SehiffsBase (SehiffsBase) is generated from glucose + NH3-R, which is further heated to generate N-substituted glucylamine ( N-substitutedqlycosylanine.
The other type is pure caramelization reaction (the caramelization reaction that simply heats glucose), that is, at a relatively high temperature (about 200°C), carbohydrates are produced to form aldehydes, which are then condensed into dyeing component.
Both types of reactions can produce aldehydes and dicarbonyl compounds, but the Maillard reaction penetrates into ammonia-containing components, and the reaction mechanism can be roughly summarized into three steps: Step 1: start the reactio.
A, sugar-ammonia combination; B, Amadori (Amadori) molecular rearrangement reactio.
Step 2: The degradation reaction produces a colorless substance with strong ultraviolet light absorption, releasing carbon dioxid.
C, sugar dehydratio.
.
Ring crackin.
Step 3: The condensation reaction forms a high molecular weight strong dye componen.
.
Aldol condensation; .
Aldehyde-ammonia polymerization and formation of ammonia-containing heterocyclic compound.
According to the above principles, the manufacturing methods of modern caramel color are roughly as follows: (1) Atmospheric pressure method, that is, the method of open pot productio.
Generally, a separator with an opening on a heat exchanger is used to heat the sugar material to a certain temperature under normal pressure, add ammonia water, and continue heating to the end poin.
At present, the vast majority of domestic manufacturers use a similar metho.
However, the temperature of the atmospheric pressure method is difficult to control, the quality is unstable, the viscosity is large, and the application is inconvenien.
This method is not suitable for large-scale industrial productio.
But some foreign varieties also use this metho.
(2) Pressurization metho.
In this method, the sugar material is placed in a reaction pot with a stirrer, heated with steam (also heated with an oil bath) to a certain temperature, and then different technical additives are added, and the temperature is kept for a certain period of tim.
After reaching the end point, the material is filtered and discharge.
Cool quickly to below 38°C for packagin.
Different technical additives, different temperatures, different holding times, and different PH values can produce very different product.
(3) Extrusion metho.
In this method, the sugar material is fed into an extruder with a screw rod, and after several minutes of high temperature, it is ejected and ground to obtain powder caramel with a water content of about 3.
It can also be prepared with starch or dextrin as raw material.
As far as the author knows, there is almost no such technology in China, and it is extremely difficult to obtain technical information in this field abroa.
Browning reaction is a phenomenon that we often encounter in our daily life and food processing and cookin.
But so far, science and technology have not been able to accurately explain the mechanism of caramel reaction, and the structural composition of caramel has not been know.
Brache, a British chemist who has been working on caramel research in the laboratory for almost his entire life, lamented: "Caramel is not only complex, but also unpredictable, and only raw materials, preparation techniques, time, temperature, et.
can be controlled to the maximum extent possibl.
, in order to ensure the repeatability of high-quality product.
.
.
It can be seen that the production technology of caramel is difficult, and it is also regarded as a high-tech product abroad, and its production process is strictly confidentia.
, is inseparable from his acid-resistant caramel technolog.
As mentioned above, although modern science and technology have not yet fully understood the mechanism of the caramel reaction, the early mechanism of the non-enzymatic browning reaction and the reaction products have been clearly understoo.
It is generally believed that there are two types of caramel reactions: one is the Maillard reaction accompanied by an amine, that is, a SehiffsBase (SehiffsBase) is generated from glucose + NH3-R, which is further heated to generate N-substituted glucylamine ( N-substitutedqlycosylanine.
The other type is pure caramelization reaction (the caramelization reaction that simply heats glucose), that is, at a relatively high temperature (about 200°C), carbohydrates are produced to form aldehydes, which are then condensed into dyeing component.
Both types of reactions can produce aldehydes and dicarbonyl compounds, but the Maillard reaction penetrates into ammonia-containing components, and the reaction mechanism can be roughly summarized into three steps: Step 1: start the reactio.
A, sugar-ammonia combination; B, Amadori (Amadori) molecular rearrangement reactio.
Step 2: The degradation reaction produces a colorless substance with strong ultraviolet light absorption, releasing carbon dioxid.
C, sugar dehydratio.
.
Ring crackin.
Step 3: The condensation reaction forms a high molecular weight strong dye componen.
.
Aldol condensation; .
Aldehyde-ammonia polymerization and formation of ammonia-containing heterocyclic compound.
According to the above principles, the manufacturing methods of modern caramel color are roughly as follows: (1) Atmospheric pressure method, that is, the method of open pot productio.
Generally, a separator with an opening on a heat exchanger is used to heat the sugar material to a certain temperature under normal pressure, add ammonia water, and continue heating to the end poin.
At present, the vast majority of domestic manufacturers use a similar metho.
However, the temperature of the atmospheric pressure method is difficult to control, the quality is unstable, the viscosity is large, and the application is inconvenien.
This method is not suitable for large-scale industrial productio.
But some foreign varieties also use this metho.
(2) Pressurization metho.
In this method, the sugar material is placed in a reaction pot with a stirrer, heated with steam (also heated with an oil bath) to a certain temperature, and then different technical additives are added, and the temperature is kept for a certain period of tim.
After reaching the end point, the material is filtered and discharge.
Cool quickly to below 38°C for packagin.
Different technical additives, different temperatures, different holding times, and different PH values can produce very different product.
(3) Extrusion metho.
In this method, the sugar material is fed into an extruder with a screw rod, and after several minutes of high temperature, it is ejected and ground to obtain powder caramel with a water content of about 3.
It can also be prepared with starch or dextrin as raw material.
As far as the author knows, there is almost no such technology in China, and it is extremely difficult to obtain technical information in this field abroa.
