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Preparation and Characterization of Acylcaramel
Yichao Geng1, Yulin Ning1, Qiang Shao1
1State Key Laboratory of Food Nutrition and Safety, College of Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , People's Republic of China.
Journal of Agricultural and Food Chemistry
|April 25, 2019
Summary
Acylating caramel with longer fatty acid chains enhances its solubility in oils and expands its applications as a food pigment. Stearyl caramel showed the highest lipid solubility, while palmityl caramel offered superior color properties.
Area of Science:
- Food Chemistry
- Food Additives
- Material Science
Background:
- Caramel is a common water-soluble food pigment.
- Its application is limited in lipid-based food systems due to poor oil solubility.
Purpose of the Study:
- To enhance the lipid solubility of caramel.
- To expand the application range of caramel in food products.
Main Methods:
- Caramel was acylated using aliphatic acyl chlorides of varying chain lengths (acetyl to stearyl).
- Fourier transform infrared spectra, potentiometric titration, thermal analysis, and scanning electron microscopy were used for characterization.
- Lipid-hydro partition coefficient, corn oil solubility, and color indexes were measured.
Main Results:
- Acylation significantly altered caramel's morphology and thermal properties.
- Acyl mass fraction, lipid solubility, and color indexes increased with acyl chain length.
- Stearyl caramel exhibited the highest lipid solubility (5.73 mg/mL in corn oil).
- Palmityl caramel showed high color, red, and yellow indexes (25818.60, 1.149, 1.757, respectively).
Conclusions:
- Acylation is an effective method to improve caramel's solubility in the lipid phase.
- Modified caramel with enhanced lipophilicity can be utilized in a broader range of food applications.
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