Heat treatment of carbohydrates to produce caramel color

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Heat treatment of carbohydrates to produce caramel color

Caramel colors are brown powders or viscous liquids that are used to impart yellow to dark brown and have been used in carbonated beverages, distilled liquors, wines, pharmaceutical, extracts, bakery products, candy, soups, and baked beans for decades. This color additive can be prepared from variou...

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Bibliographic Details
Main Author:	Khalizatul Radhiah, Kasim
Format:	Undergraduates Project Papers
Language:	English
Published:	2010
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/3162/ http://umpir.ump.edu.my/id/eprint/3162/1/CD5934_KHALIZATUL_RADHIAH_KASIM.pdf

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