Overview of Caramel colors

Cereal Foods World

Volumn 48, Issue 2, 2003, Pages 64-69

  Kamuf, William ^a   Nixon, Alexander ^a   Parker, Owen ^a   Barnum Jr , G Campbell ^a  

^a DD Williamson   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARAMELIZATION;

COLOR; CUSTOMER SATISFACTION; FOOD ADDITIVES; MOLECULAR WEIGHT;

FOOD PRODUCTS;

EID: 0037349106     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (11)

1. EBC Method. J. Inst. Brew. 56:373, 1950
2. Gelis, M. A. Ann. Chim. Phys. 3:352, 1858
3. Greenshields, R. N. Caramel - Part 2: Manufacture, composition and property. Process Biochem. Vol. 8, April, 1973.
4. Hodge, J. E., and Greenshields, R. N. Agric. Food Chem. 1(15):928, 1953.
5. JECFA. Compendium for Caramel Color. International Technical Caramel Association, Washington, DC, 1992.
6. Linner, R. T. Caramel coloring - A new method of determining its color hue and tinctorial power. Proc. Soc. Soft Drink Technol., Washington, DC, 1970.
7. Mathewson, P. Enzymes in Food Processing. Food Technology Resource Group, Salt Lake City, UT, 1999.
8. Millstone, E. New Scientist, p. 20, Oct. 18, 1984.
9. National Academy of Science. Food Chemicals Codex, 4th ed. National Academy Press, Washington, DC, 1996.
10. Official Journal of the European Communities. Commission Directive 95/457 EC, July, 1995.
11. Richardson, T., and Hyslop, D. B. Food Chemistry. Marcel Dekker, New York, pp. 50, 98, 133, 144, 448, 1985.