Development of caramel colour with improved colour stability and reduced 4-methylimidazole

Seong Min Hong; Minsun Park; Kwang Geun Lee

doi:10.1080/19440049.2020.1746841

Development of caramel colour with improved colour stability and reduced 4-methylimidazole

Seong Min Hong, Minsun Park, Kwang Geun Lee

Department of Food Science & Biotechnology

Dongguk University

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

This study investigated the effect of chemical substances, such as Mg²⁺ (as magnesium sulphate), Zn²⁺ (as zinc sulphate), Fe²⁺ (as iron sulphate), ascorbic acid, and citric acid, on the formation of 4-methylimidazole (4-MI) and colour stability of caramel colour. The 4-MI concentration in the caramel colour without chemical substances was 963.10 μg/g, and this decreased the most (67.7%) with the addition of 0.1 molar ratio of citric acid. Colour stability was evaluated by measuring the total colour change (ΔE) after storage, and heating in pH 2, 4, and 7 solutions and 50% solution in ethyl alcohol. Among the chemical substances added to reduce 4-MI in the caramel colour, Mg²⁺ (0.1 molar ratio) and ascorbic acid improved the colour stability more than the others.

Original language	English
Pages (from-to)	1110-1117
Number of pages	8
Journal	Food Additives and Contaminants - Part A
Volume	37
Issue number	7
DOIs	https://doi.org/10.1080/19440049.2020.1746841
State	Published - 2 Jul 2020

Keywords

4-Methylimidazole
caramel colour
chemical substances
colour stability
organic acid

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1080/19440049.2020.1746841

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abstract = "This study investigated the effect of chemical substances, such as Mg2+ (as magnesium sulphate), Zn2+ (as zinc sulphate), Fe2+ (as iron sulphate), ascorbic acid, and citric acid, on the formation of 4-methylimidazole (4-MI) and colour stability of caramel colour. The 4-MI concentration in the caramel colour without chemical substances was 963.10 μg/g, and this decreased the most (67.7%) with the addition of 0.1 molar ratio of citric acid. Colour stability was evaluated by measuring the total colour change (ΔE) after storage, and heating in pH 2, 4, and 7 solutions and 50% solution in ethyl alcohol. Among the chemical substances added to reduce 4-MI in the caramel colour, Mg2+ (0.1 molar ratio) and ascorbic acid improved the colour stability more than the others.",

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AB - This study investigated the effect of chemical substances, such as Mg2+ (as magnesium sulphate), Zn2+ (as zinc sulphate), Fe2+ (as iron sulphate), ascorbic acid, and citric acid, on the formation of 4-methylimidazole (4-MI) and colour stability of caramel colour. The 4-MI concentration in the caramel colour without chemical substances was 963.10 μg/g, and this decreased the most (67.7%) with the addition of 0.1 molar ratio of citric acid. Colour stability was evaluated by measuring the total colour change (ΔE) after storage, and heating in pH 2, 4, and 7 solutions and 50% solution in ethyl alcohol. Among the chemical substances added to reduce 4-MI in the caramel colour, Mg2+ (0.1 molar ratio) and ascorbic acid improved the colour stability more than the others.

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Development of caramel colour with improved colour stability and reduced 4-methylimidazole

Abstract

Keywords

UN SDGs

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