Laboratory work 1 Calculation of the recipe, preparation, and analysis of natural food coloring (caramel color) E150a

CALCULATION OF THE WORKING FORMULATION OF SUGAR COLOR
Table 2
Sugar color recipe
W=22,0%

Name of raw materials	Mass fraction, %	Consumption of raw materials
		Per 1 t of finished products, kg				For loading, gr
		In natura		In BC	In natura		In BC
Layered sugar	99,85	867,97	866,67			Calculate		Calculate
Total	-	867,97	866,67			Calculate		Calculate
Exit	78	1000	780			150		Calculate

TECHNOLOGY OF PREPARATION OF SUGAR COLOR
The suspended sugar is loaded into a ladle, moistened with boiling water and placed on a heated tile (heating should be maximum). When heated, the sugar is mixed with a wooden spatula with a long handle, while it melts and gradually turns into a dark brown mass. At the end of the melting process, boiling water is added in the amount of 40% by weight of sugar. Water is poured into 68 portions, as a rapid reaction of foaming and mass ejection from the container can occur.
To reduce foaming, fat is added in an amount of 0.8% by weight of sugar. When mixing, it is necessary to be careful and use a spatula with a long handle to protect against splashes of hot color. The readiness of the sugar color can be determined by applying a smear with a wooden spatula on a sheet of white paper: the color of the strip should be dark brown.
The finished color is removed from the tile and poured onto a marble slab, pre-lubricated with vegetable oil. The prepared sugar color is analyzed.