Laboratory work №1 calculation of the recipe, preparation, and analysis of natural food coloring (caramel kohler) E150A

LABORATORY WORK №1
CALCULATION OF THE RECIPE, PREPARATION, AND ANALYSIS OF NATURAL FOOD COLORING (CARAMEL KOHLER) E150A

In the production of food products (alcoholic beverages, confectionery and culinary products), natural dye E 150 sugar color is widely used to impart various shades of brown and yellow colors (synonyms – caramel color, caramel color, burnt sugar, caramelized sugar, natural food coloring "Kara-mel").

Getting sugar color. The color is obtained by controlled heating of commercial forms of food carbohydrates: monomers and (or) polymers of glucose and fructose, for example glucose syrups, sucrose and (or) invert syrup, dextrose. To accelerate caramelization, acids or alkalis can be used (primarily caustic soda and salts, except for sulfites and ammonia compounds).
Depending on the production technology, the following types of sugar color are distinguished:
-sugar color I simple (E 150 a);
-sugar color II (E 150 b), obtained by alkaline-sulfite technology;
-sugar color III (E 150 c), obtained by ammonia technology; sugar color IV (E 150 d), obtained by ammonia-sulfite technology.
-a simple sugar color is prepared by heat treatment of sucrose at a temperature of 180-200 ͦC, i.e. at a temperature exceeding its melting point. The color of the color is reported by brown-colored decomposition products of sucrose, called caramels.
Caramelization of sugars is based on dehydration and condensation reactions, the products of which are anhydrides, oxymethylfurfural, organic acids, humic substances.
The heating of sucrose is primarily accompanied by the removal of one-two water molecules from its molecule with the formation of anhydrides.
Depending on the degree of sucrose dehydration, the following anhydrides are distinguished: caramelan, caramelen and caramelin. Caramelan ( ) is formed when a sucrose molecule loses two molecules (10.5%) of water. When three sucrose molecules lose eight molecules (14%) of water, caramel ( ) is formed; when two sucrose molecules lose seven molecules (18.4%) of water, caramelin ( ) is obtained.
Caramels of various degrees of dehydration differ in color intensity, melting point, specific rotation, solubility in water and alcohol (Table 1).
Table 1.

Indicator	Caramel
	Caramelan	Caramelen	Caramelin
Color	Yellow	Bright- brown	-
Melting temperature, ͦC	145	205	Doesn't melt
Specific rotation	80	64,5	-
Solubility	Freely soluble in water and 80% methanol	Soluble in water	Soluble in water at boiling

Caramels have a high reducing ability and light absorption intensity, which increases proportionally to the degree of dehydration. The products of the first and second degrees of dehydration have a maximum light absorption at 225-235 nm. The products of deeper dehydration have a higher light absorption maximum of 282 nm.

Further thermal dehydration of sucrose anhydrides (loss of three water molecules by a sucrose molecule) leads to the formation of oxymethylfurfural, which undergoes changes: it either complicates its molecule with the preservation of the hexocarbon skeleton, forming humic substances, or decomposes with the formation of organic levulinic and formic acids.
In the presence of air, during the thermal decomposition of sucrose, oxidation products such as acetone and other poorly studied compounds are also formed. Of the caramelization products, the most valuable constituent substances of the color are brown-colored water-soluble anhydrides caramelan and caramelen.
In production, the color is prepared in tinted boilers with electric heating, which are installed in an insulated room with artificial ventilation, since the gases released during the cooking of the color act on the eyes and respiratory system.
To cook the color, the boiler is loaded with sugar for 50-55% of its volume. Larger filling is unacceptable, since when heated, the mass swells and can overflow over the edge. Then 12% water is added to the sugar and heated with continuous stirring. At a temperature of 160 ° C, the sugar melts and gradually turns brown. Then caramelization proceeds at 180-200 ° C. The cooking of the color lasts 68 hours. The end of caramelization is determined organoleptically. The color is considered ready if a drop of it applied to the glass, after a short immersion in cold water, has a dark brown color, crumbles when removed from the glass and does not stick to the fingers.
At the end of cooking, the mass is allowed to cool to a temperature of 60-65 ° C, hot water is added to it in the amount necessary to obtain a 79-81% solution. The yield of the color, containing 20% water, is 108% by weight of sugar. Properly prepared color is completely soluble in water and has an intense color. A solution of 0.5 g of kohler in 1 liter of water should have the same color as a solution of 5 ml of 0.1 n. iodine solution in 1 liter of water. Before use, the color is stored in a cool, dry room.
Properties of sugar color. Organoleptic properties: viscous liquid or solid from dark brown to black in color with the smell of burnt sugar and bitter taste. Physico-chemical properties: sugar color mixes well with water, almost does not dissolve in alcohol, does not dissolve in fats. Light and heat resistance (up to 150 ° C) are very good. Sugar color has a high microbiological stability.
The use of sugar color. Hygienic standards for the food additive E 150 a: chipboard is not specified. According to Codex, sugar color is allowed in six standards for food products as a dye: jams, jams, jellies in an amount of up to 200 mg/ kg; pickles up to 300 mg/ kg; flavored yoghurts and other fermented dairy products up to 150 mg/ kg; canned mushrooms, citrus marmalades, soups and GMP broths.
Sugar color in the Russian Federation is allowed as a dye for beer, cider, vinegar, some wines and flavored wine-based beverages, bitter soda drinks, bitter wine, vegetables in vinegar, brine or oil, with the exception of olives, jam, jelly, marmalade and other similar fruit processing products, including low-calorie, sausages, sausages, boiled sausages, boiled meat, pates (SanPiN 2.3.2.129303).
In the EU and the USA, sugar color is allowed and is used for coloring all medicines and cosmetics. The purpose of the work: to study the technology of preparation of sugar color and to master the methods of assessing its quality. The order of the work: 1) calculate the amount of granulated sugar, water and fat for the preparation of sugar color; 2) make sugar color; 3) analyze sugar color.