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

Schedule of recording of experimental results

№	Sample
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Control question:
1. What are the main methods of obtaining and application of caramel color (E 150)?
2. What reaction underlies the formation of a sugar buffer?
3. What products are formed as a result of caramelization of sugars?
4. What is used to reduce the foaming of the color during its preparation?
5. How is the color of the sugar color estimated?